Agriculture Reference
In-Depth Information
Table 24.5.
Nutritional profile of raw, dried, and canned figs (per 100 g).
1
Canned (Water Pack)
1
Canned (Light Syrup Pack)
Nutrient
Units
Raw
Dried
Proximate
Water
g
79.11
30.05
85.21
81.26
Energy
kcal/kj
74/310
249/1041
53/222
69/289
Protein
g
0.75
3.3
0.4
0.39
Total lipid (fat)
g
0.3
0.93
0.1
0.1
Ash
g
0.66
1.86
0.3
0.3
Carbohydrate
2
g
19.18
63.87
13.99
17.95
Fiber, total dietary
g
2.9
9.8
2.2
1.8
Sugars, total
g
16.26
47.92
11.79
16.15
Minerals
Calcium
mg
35
162
28
27
Iron
mg
0.37
2.03
0.29
0.29
Magnesium
mg
17
68
10
10
Phosphorus
mg
14
67
10
10
Potassium
mg
232
680
103
102
Sodium
mg
1
10
1
1
Zinc
mg
0.15
0.55
0.12
0.11
Copper
mg
0.07
0.287
0.11
0.108
Manganese
mg
0.128
0.51
0.088
0.086
Selenium
μg
0.2
0.6
0.1
0.2
Vitamins
Vitamin C
3
mg
2
1.2
1
1
Thiamin
mg
0.06
0.085
0.023
0.022
Riboflavin
mg
0.05
0.082
0.038
0.038
Niacin
mg
0.4
0.619
0.445
0.437
Pantothenic acid
mg
0.3
0.434
0.069
0.069
Vitamin B-6
mg
0.113
0.106
0.07
0.07
Folate, total
μ
g
6
9
2
2
Choline, total
mg
4.7
15.8
3.3
4.2
Carotene, beta
μ
g
85
0
23
22
Vitamin A, IU
IU
142
10
38
37
Lutein
+
zeaxanthin
μ
g
9
32
7
8
Vitamin E (alpha-tocopherol)
mg
0.11
0.35
0.08
0.1
Vitamin K (phylloquinone)
μ
g
4.7
15.6
3.3
4.2
1
Solids and liquids;
2
by difference;
3
total ascorbic acid.
Source: USDA (2009).
with
fig
varieties
with
lighter
skin
color
(Solomon
as bananas, grapes, oranges, strawberries, and apples. Ad-
ditionally, figs are an important source of vitamins, amino
acids, and antioxidants. Fig varieties with dark skin contain
higher levels of polyphenols, anthocyanins, and flavonoids
accompanied by higher antioxidant activity compared with
fig varieties with lighter skin color. Figs can be eaten fresh
or dried and are often used as jam. Some fruit is made into
et al., 2006).
SUMMARY
Figs are a nutritious fruit, rich in fiber, potassium, calcium,
and iron with higher levels than other common fruits such
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