Figs make the perfect source of potassium, vitamins and mineral that can help to control blood pressure, prevent cancer, cure heart disease.
Figs grow on the Ficus tree (Ficus carica), the industry member of the Mulberry family. They’re unique in that they’ve an opening, called the “ostiole” or “eye,” which isn’t connected to the tree, but which will help the fruit’s development by increasing its communication using the environment. Figs range dramatically colored and subtly in texture based upon the variety. The majority of figs are dried, either by contact with sunlight or with an artificial process, creating a sweet and nutritious dried fruit that may be enjoyed throughout the year.
Health Benefits Of Ficus carica
Figs are not only seen the main ingredient in an exceedingly popular cookie, the fig bar, but they are a culinary delicacy par excellence. Area of the wonder of the fig originates from its unique taste and texture. Figs are lusciously sweet and have a complex texture that mixes the chewiness of their flesh, the type of their skin, and also the crunchiness of their seeds. Additionally, since fresh figs are extremely delicate and perishable, a few of their mystique comes from their relative rarity. Due to this, the majority of figs are dried, either by contact with sunlight or with an artificial process, creating a sweet and nutritious dried fruit that may be enjoyed throughout the year.
Benefits of Figs For Female Health
You might only think of figs in “Newton” form, but figs really are a super food that is a powerful tool for female health. Fresh figs and even all fruit ought to be an integral part of every human’s diet, but figs are specifically potent in nutrients and minerals which help balance the woman’s body and mind. Figs possess many characteristics which make them an important accessory for the female diet.
Help Lower High Blood Pressure
Figs make the perfect source of potassium, a mineral that can help to control blood pressure. Since many people furthermore not eat enough fruits and vegetables, but do consume high levels of sodium as salt is often added to processed foods, they might be deficient in potassium. Low consumption of potassium-rich foods, especially when along with a high intake of sodium, can result in hypertension. In the Dietary Methods to Stop Hypertension (DASH) study, one group ate areas of fruits and vegetables in place of snacks and sweets, as well as ate low-fat dairy food. The dietary plan delivered more potassium, magnesium and calcium. Another group ate a “usual” diet lower in fruits and vegetables with a fat content like this found in the average American Diet. After 8 weeks, the group that ate the enhanced diet lowered their blood pressure by typically 5.5 points (systolic) over 3.0 points (diastolic).
A Sweet Method to Lose Weight
Figs are a good source of dietary fiber. Fiber and fiber-rich foods could have a positive effect on weight management. In a single study, women who increased their fiber intake with supplements significantly decreased their energy intake, yet their hunger and satiety scores didn’t change. Figs, like other foods high in fiber, may be helpful in a weight management program.
Fruit and Cereal Fiber Protec Breast Cancer
Outcomes of a prospective study involving 51,823 postmenopausal women to have an average of 8.Three years showed a 34% decrease in breast cancer risk for those consuming probably the most fruit fiber than others consuming the least. Additionally, in the subgroup of women who had ever used hormone replacement, those consuming probably the most fiber, especially cereal fiber, were built with a 50% reduction in their chance of breast cancer compared to those consuming minimal. Int J Cancer.
Fruits richest in fiber include apples, dates, figs, pears and prunes. When selecting a high fiber cereal, search for whole grain cereals because they supply the most bran (only 1/3rd cup of bran contains about 14 grams of fiber).
In animal studies, fig leaves have shown to lower levels of triglycerides (an application in which fats circulate within the bloodstream), while in in vitro studies, fig leaves inhibited the development of certain types of cancer cells. Scientific study has not yet determined which substances in fig foliage is responsible for these remarkable healing effects.
An Insulin-Lowering Leaf in Diabetes
You most likely do not think about the leaves from the fig tree as one of fig’s edible parts. However in some cultures, fig foliage is a common part of the menu, and even for good reason. The leaves from the fig have repeatedly been proven to have antidiabetic properties and may actually reduce the quantity of insulin needed by persons with diabetes who require insulin injections. In a single study, a liquid extract produced from fig leaves was simply put into the breakfast of insulin-dependent diabetic subjects to be able to produce this insulin-lowering effect.
Fig Fruit Nutrition Facts
Fig fruit is lower in calories. 100 g fruits provide only 74 calories. Nonetheless they contain health benefiting soluble dietary fiber, minerals and vitamins and pigment anti-oxidants that contribute immensely for max health and wellness.
Dried figs are fantastic source of minerals, vitamins and anti-oxidants. Actually dried fruits are concentrated causes of energy. 100 g dried figs provide 249 calories.
Fresh figs, especially black mission, are great in poly-phenolic flavonoid anti-oxidants such as carotenes, lutein, tannins, chlorgenic acid. Their anti-oxidant value resembles that of apples at 3200 umol/100 g.
Additionally, fresh fruits contain adequate amounts of some of anti-oxidant vitamins such as vitamin A, E, and K. Altogether these phyto-chemical compounds in fig fruit help scavenge harmful oxygen derived toxins from the body and thereby protect us from cancers, diabetes, degenerative diseases and infections.
Also scientific studies suggest that chlorogenic acid during these berries help lower blood sugar levels and control blood sugar levels in type-II diabetes mellitus (Adult onset) condition.
Fresh in addition to dried figs contain good amounts of B-complex group of vitamins such as niacin, pyridoxine, folates and pantothenic acid. These vitamins work as co-factors for metabolism of carbohydrates, proteins and fats.