Description
The fig occupies a
high position among fruits. Soft, sweet and pulpy, this delicious fruit
promotes health. It is a pear-shaped hollow fruit, with sugary pulp and a large
number of small seeds of golden color sticking to the wall of the cavity. It is
variable in size and color. The ripe fresh fruit is juicy, wholesome and
delicious. However, being highly perishable, it is sold in the world markets in
its dry form.
Origin
and Distribution
The fig is a native of Asia Minor and spread early to the Mediterranean
region. It is a plant of extremely ancient cultivation and was grown in Egypt
around 4,000 BC. It has been used as a principal food in the Mediterranean
countries for thousands of years. The main areas of fig cultivation in India
are Pune in Maharashtra, Srirangapatnam in Karnataka, Lucknow in Uttar Pradesh
and parts of Gujarat.
Food
Value
An
analysis of the fresh fig shows it consists good amount of moisture and little
protein, fat and carbohydrate. The dry fig has a high nutritive value. Its most
important food element is sugar which forms 51 to 74 per cent of the whole
fruit. It can be taken in various ways; either by itself or in combination with
other foodstuffs enriches their food value. When taken with white flour, it
removes much of its constipating effect. It combines very well with milk. Figs
are often used for preparing cakes and jams.
They are also made into pudding
Fig*
(Fresh)
|
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Food Value
|
Mineral and Vitamins
|
||
Moisture
|
88.1%
|
Calcium
|
35 mg
|
Protein
|
1.3%
|
Phosphorus
|
22 mg
|
Fat
|
0.2%
|
Iron
|
0.6 mg
|
Minerals
|
0.6%
|
Vitamin
A
|
80 IU
|
Fiber
|
2.2%
|
Vitamin
C
|
2 mg
|
Carbohydrates
|
7.6%
|
Small
amount of
|
|
|
100%
|
Vitamin B Complex
|
|
|
|
|
|
|
Calorific Value - 80
|
Fig*
(Dry)
|
|||
Food Value
|
Mineral and Vitamins
|
||
Moisture
|
23,0%
|
Calcium
|
126 mg
|
Protein
|
4.3%
|
Phosphorus
|
22 mg
|
Fat
|
1.3%
|
Iron
|
3 mg
|
Minerals
|
2.4%
|
Vitamin
A
|
80 IU
|
Fiber
|
5.6%
|
|
|
Carbohydrates
|
63.4%
|
Small
amount of
|
|
|
100%
|
Vitamin B Complex
|
|
|
|
|
|
*Value
per 100 gms edible portion
|
Calorific Value - 274
|
Natural
Benefits and Curative Properties
Many medicinal
virtues have been ascribed to the fig. It is considered a restorative food
which helps in quick recovery after prolonged illness. It removes physical and
mental exertion and endows the body with renewed vigor and strength. It is an excellent
tonic for the weak people who suffer cracks in lips, tongue and mouth.
Constipation
Taken
either fresh or dried, the fig is regarded as a dependable laxative on account
of its large cellulose content and its tough skin. The tiny seeds in the fruit
possess the property of stimulating peristaltic or wave like movements of
intestines which facilitates easy evacuation of faeces and keeps the alimentary
canal clean.
Piles
Owing
to its laxative property, the fig is an excellent remedy for piles. Two or
three dried figs should he soaked, in cold water in a glass of enamelware in
the night after cleaning them thoroughly with hot water. They should be taken
next morning. Figs should be taken similarly in the evening. This will remove straining
at stools and thus prevent the protrusion of the anus. The piles will be cured
with regular use of figs in this manner for three or four weeks.
Asthma
Figs
are considered beneficial in the treatment of asthma. Phlegmatic cases of cough
and asthma are treated with success by their use. It gives comfort to the
patient by draining of the phlegm
Sexual
Weakness
Figs
can be beneficially used in the treatment of sexual debility. They can be
supplemented by other dry fruits like almonds and dry dates along with butter.
Their use has proved effective in such cases
Corns
For corns of long duration, the milky juice of green figs
helps to soften them. The milk has a mild necrotic action.
Precautions
Figs should be washed thoroughly before use. The skin of the dry
fruit being tough, the soaked fig is easy to digest. It is, however, essential
I to take the water along with the fruit as much of the nutrients come out into
the water.
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