FIG FACTS
Figs contain about 83% natural sugar. Their flavour depends on where they are grown and how ripe they are. Figs are a good source of calcium and dietary fiber. They also contain Vitamins A, B, and C and are well known for their laxative effect and good digestive properties. Figs are also a good source of potassium, and four will contain slightly more than one cup of orange juice. Ounce for ounce, figs have more calcium than milk and about one-third the iron content found in beef liver. Figs also contain ficin, a proteolytic (protein breaking) enzyme similar to papain in papayas and bromelin in fresh pineapple. Proteolytic enzymes split long chain protein molecules into subunits, which is why they help to tenderize meat. Ficin is most effective when stewed and will continue to work even after the food is removed from the stove to cool. Temperatures higher than 160°F will inactivate the enzyme, however. Both fresh and dried figs contain pectin. They are also a good source of the indigestible food fiber lignin which retains water and helps bulk up the stool. Together, lignin and ficin make figs (particularly dried figs) an efficient laxative food.