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2 clusters · 5 sources · 1 days · First seen · Last updated
Nutritional profile of fresh figs
Overview
Fresh figs are in peak season from July to November. According to the Bundeszentrum für Ernährung (BZfE), darker skins generally indicate riper, sweeter fruit.
Nutritionally, fresh figs are low in fat and calories but provide significant amounts of fiber, carbohydrates, and protein. They are particularly rich in potassium (approximately 230 mg per 100g) and calcium (57 mg per 100g). Other notable nutrients include magnesium, iron, phosphorus, B-vitamins, vitamin K, and vitamins A and C.
Entities
Chicago Nutrition Research Center · Bundeszentrum für Ernährung · Swiss Nutrition Database
Claims
What the coverage asserts, and how many sources carry each claim.
- [○ 1 SOURCE] A 2023 synthesis of studies in the journal Nutrients by researchers from the Chicago Nutrition Research Center examined fig consumption.
- [○ 1 SOURCE] Figs contain more sugar and calories than average fruits, but their fiber and polyphenol content prevents blood glucose spikes.
- [○ 1 SOURCE] Figs provide 4% fiber, which is twice the amount found in most other fruits.
- [○ 1 SOURCE] Figs are a source of calcium, magnesium, and potassium, which assist in normalizing blood pressure.
- [○ 1 SOURCE] Purple figs contain anthocyanins that have a demonstrated neuroprotective effect, aiding memory retention.
Timeline
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[HEALTH] 2 sourcesFigs provide essential vitamins and minerals
Fresh figs, in season from July to November, are a nutrient-dense fruit rich in potassium, calcium, fiber, and various vitamins.
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[HEALTH] 3 sourcesFigs offer various nutritional and health benefits
Figs provide significant nutritional benefits, including high fiber to prevent glucose spikes, minerals for blood pressure regulation, and anthocyanins for neuroprotection.
Sources
augsburger-allgemeine.de · notretemps.com · presseagence.fr · thesweetandsimplekitchen.com · zur-heiligen-familie-kleve.de