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.

Preferences: No Corn, No Yeast, No Peanuts, No Citrus, No Tubers, 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,

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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