Biblical Figs
Figs can be part of almost any special diet, be it low fat, low sodium, high fiber, weight loss, diabetic or even the Mediterranean. They satisfy a sweet tooth without adding any fat. The unique satiny texture and seeds of figs provide a satisfying mouth feel and crunch.
Nutrition
- Figs are fat-free, sodium-free and, like other plant foods, cholesterol-free.
- One serving of figs is 40 grams, about 1/4 cup, or about 3 Calimyrna figs or about 4 to 5 Mission figs.
- A small serving of about 1-1/2 dried figs equals one fruit exchange, or 15 grams of carbohydrate, provided in the form of glucose and fructose.
- Figs are high in fiber, providing 20-percent of the Daily Value --- more dietary fiber per serving than any other common dried or fresh fruit.
- Of the approximately five grams of fiber per serving of figs, four grams are insoluble and one gram is water-soluble.
- Figs have the highest overall mineral content of all common fruits. A 40 gram (1/4 cup) serving provides 244mg of potassium (helps to control blood pressure), 53mg of calcium and 1.2mg of iron.
- Before eating or cooking figs, wash them under cool water and then gently remove the stem. Gently wipe dry.
- Dried figs can be eaten fresh, used in a recipe as is, or simmered in water or fruit juice for several minutes to make them plumper and juicier.
An Insulin-Lowering Leaf
The leaves of the fig tree are one of fig's edible parts. In some cultures, fig leaves are a common part of the menu. The leaves of the fig have repeatedly been shown to have anti-diabetic properties and can actually reduce the amount of insulin needed by persons with diabetes who require insulin injections. In one study, a liquid extract made from fig leaves was added to the breakfast of insulin-dependent diabetic subjects in order to produce this insulin-lowering effect.
And they sewed fig leaves together, and made themselves aprons. And they heard the voice of the Lord God walking in the garden in the cool of the day.
--Genesis 3:7