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

Selecting and Storing Figs

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.

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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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