Fig is the fruit of a plant or tree that we call Ficus carica in Latin. It is a real Mediterranean culture, which is most often eaten raw or "canned" by drying, and can also be a tasty addition to grape brandy. It contains 10-15% of fruit sugar, and it should be especially noted that it is rich in the pigment beta-carotene (about 90 mcg / 100 grams).
Beta-carotene is a precursor from which the much needed vitamin A is created in our body. Vitamin A is important in the formation and maintenance of the vision process. It is well known that its lack leads to the appearance of the so-called. night or chicken blindness, or the inability to adjust the eye in low light conditions. Furthermore, this vitamin is important for the health and beauty of the skin, for maintaining the body's defense system, protects against the harmful effects of the sun's rays and, again, from free radicals. Research conducted in recent years shows a positive effect of beta-carotene and vitamin A in controlled doses on the processes of stopping the growth of certain types of tumor cells.
By no means should we forget another nutritional component present in figs. It is the mineral magnesium. In 100 grams of raw figs we have 17.5 mg of magnesium, and an equal amount of dried figs contains three times as much magnesium. Recall, magnesium is one of the key factors that protect our body from the harmful effects of psychological stress. It really is a real balm for the cells of the nervous system. It is especially recommended to take foods rich in magnesium in states of tension, anxiety, depression and premenstrual syndrome.
