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Figs
Figs are one of the Western world’s oldest known foods and were introduced by the Spanish in the mid-1700s. Almost all domestic figs are now produced in California.
Fresh or dried, figs are a good source of fiber. They also contain some potassium, magnesium, calcium as well as phytonutrients called ficins.
Glycemic Index=64
Glycemic Load=16
Antioxidant Score (ORAC)=3,383
The Benefits
- Special diets: Gluten-Free Diet, Gluten-Free/Dairy-Free Diet, Grain-Free Diet, Low Acid Diet, Low Carb Diet, Low FODMAP Diet, Low Starch Diet, Paleo Diet (Light), Paleo Diet (Strict), PCOS Diet, Pescetarian Diet, Primal Diet, Vegetarian Diet, Whole Food
- Excellent Source of:
- Good Source of: Fiber
- Preferences: No Corn, No Yeast, No Peanuts, No Citrus, No Pseudograins, No Coconut, No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Soy, No Dairy, No Poultry, No Nightshade, No Legumes, No Grains, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
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Selecting and Storing
Figs should have a rich color. Look for plump figs with unblemished skins and a mild fragrance. They should yield to gentle pressure. Fresh figs will are highly perishable so it`s best to keep ripe fresh figs in the refrigerator.
