Fresh figs are found from May to November, depending on the variety. They are the fruits of Ficus carica, they originate from Asia but are now widespread all over the world. In Italy the region with the largest production of figs is Puglia.



Although they are best known for their sweetness, figs are an important source of fiber, potassium and anthocyanins - antioxidants that abound in blue and purple peel varieties - which contribute to their properties.

There are many varieties, of different shapes and colors, ranging from green to purple, but the most common are green figs and black figs that we can find fresh from June to November. The nutritional properties are the same but the dried figs contain many more calories, so you need to consume them with more moderation.

They are divided into fioroni, which mature in spring-summer (from buds of the previous year), real figs (or "provided") that ripen in summer-autumn, generally August-September, and late (or "cratiri") , the last of the year.

Figs can also be classified by color: the beautiful black with a red heart, the most sugary and dry, perfect also for making jams; purple, sweet and delicate and green, popular and juicy.

Figs are excellent laxatives. They are rich in water, fiber and mineral salts, as well as being a good source of vitamins: especially vitamin B, vitamin A and vitamin C. Moreover, the mucilages contained within it make them digestible as well as favoring the absorption of nutrients.

In addition, this fruit is excellent because it strengthens the immune system and plays an anti-inflammatory action.

They are rich in calcium (great for bones); of antioxidants and provide immediate energy, but they are by no means as high as twenty thousand: fresh ones have only 50 kcal scarce per 100 gr, much less than grapes and mandarins, for example, which have 70 kcal.

Who are figs recommended for?

Figs provide energy: this is why they are also recommended for children, the elderly and pregnant women. They give a lot of energy thanks to the sugars they contain and which are easily assimilated, giving an immediate energizing effect.
Why eat figs?
Eating figs is useful against inflammation: eating the fruit helps soothe inflammation of the urinary tract, and those related to gastritis and lung inflammation. locally applied fig peel, as a pack, has anti-inflammatory properties useful in the case of particularly inflamed pimples, acne and abscesses.
Eating figs helps digestion
Figs contain enzymes that promote digestion, helping us to better assimilate foods. Furthermore, the content of prebiotics also helps the well-being of the intestine by fighting abdominal bloating, especially the figs that mature in early summer and have draining properties and help in case of constipation.
Skin and sight: figs also have beneficial properties for our skin and eyesight thanks above all to vitamin A, but also to some minerals such as iron, calcium and potassium.
They contain antioxidant properties: they contain polyphenols which give the figs antioxidant properties, protecting cells from free radical damage.
The fruits of the fig tree contrast the weakness
100 grams of figs, in fact, contain the beauty of 232 mg of potassium, an important element for the proper functioning of the muscles and for the control of pressure. The work is completed by vitamins, which regulate energy metabolism, and antioxidants, which neutralize free radicals produced during this process.
But how to put these fruits in the diet?
Due to their satiating and anti-fatigue effects, figs can be eaten as a mid-morning snack or as a snack, along with a drink like karkadè, green tea or coffee, strictly without sugar. In this way, you will not get too hungry at the main meals and you will be energized for work, study or other activities.
Be careful, however, not to overdo the quantities: because of the high sugar content, in fact, figs can promote weight gain and cause diarrhea.