Figs health benefits and harms
What is useful figs for the body and how to use it correctly.Figs, aka Fig, aka Fig-a delicious and useful fruit yellow, green and even purple, more familiar to us in dried form. Its main season begins in August and lasts until late autumn.Figs are rich in vitamins and trace elements
Green figs, dried figs or dried figs-all of them are useful for our body. But if possible, it is still better to use fresh, not yet darkened fruit.It is a well-known source of vitamins and trace elements. In particular, it contains a sufficient amount of vitamins b, A, C, K, E and beta-carotene, as well as minerals-potassium, calcium, magnesium, phosphorus and iron, so that we get all the necessary components for the normal functioning of the body and a strong immune system.Figs - prevention from stress
Due to the large amount of iron and potassium, figs are useful for the nervous and cardiovascular systems. It also helps reduce cholesterol, and is therefore considered useful for the prevention of atherosclerosis.
Figs contribute to the work of the intestine
The flesh of the fruit contains fiber, necessary for proper digestion. Figs have a mild laxative effect and adjusts the work of the gastrointestinal tract.
Figs cure a cough
Fig pulp is an excellent antipyretic, so it is successfully used at high temperature. Also, figs cooked in milk, perfectly helps with dry coughs and colds.Figs help to get rid of anemia
Due to the high content of iron in its composition, figs are considered an excellent tool for fighting anemia, especially as part of a vitamin mixture with nuts and honey.Fresh figs contain 49 kcal per 100 g of product, and dried figs contain 257 kcal per 100 g.
Figs are used to make jam, jam, meat, salads, and wine. Since fresh figs have a soft and neutral sweet taste, it perfectly complements the rich cheeses and aged hams (prosciutto, Serano).
Dried figs are eaten in the same way as raisins or other dried fruits. To make it more juicy and soft, it can be pre-soaked in water or fruit juice.
Green figs, dried figs or dried figs-all of them are useful for our body. But if possible, it is still better to use fresh, not yet darkened fruit.It is a well-known source of vitamins and trace elements. In particular, it contains a sufficient amount of vitamins b, A, C, K, E and beta-carotene, as well as minerals-potassium, calcium, magnesium, phosphorus and iron, so that we get all the necessary components for the normal functioning of the body and a strong immune system.Figs - prevention from stress
Due to the large amount of iron and potassium, figs are useful for the nervous and cardiovascular systems. It also helps reduce cholesterol, and is therefore considered useful for the prevention of atherosclerosis.
Figs contribute to the work of the intestine
The flesh of the fruit contains fiber, necessary for proper digestion. Figs have a mild laxative effect and adjusts the work of the gastrointestinal tract.
Figs cure a cough
Fig pulp is an excellent antipyretic, so it is successfully used at high temperature. Also, figs cooked in milk, perfectly helps with dry coughs and colds.Figs help to get rid of anemia
Due to the high content of iron in its composition, figs are considered an excellent tool for fighting anemia, especially as part of a vitamin mixture with nuts and honey.Fresh figs contain 49 kcal per 100 g of product, and dried figs contain 257 kcal per 100 g.
Figs are used to make jam, jam, meat, salads, and wine. Since fresh figs have a soft and neutral sweet taste, it perfectly complements the rich cheeses and aged hams (prosciutto, Serano).
Dried figs are eaten in the same way as raisins or other dried fruits. To make it more juicy and soft, it can be pre-soaked in water or fruit juice.