According to the USDA, a half-cup of dried and fresh figs has 186 calories. Meanwhile, just 84 calories are found in half a cup of fresh black figs. Numerous fig types provide a wealth of health benefits and serve as important nutritional sources. For instance, the Calimyrna fig, which originated in California, is descended from the Smyrna fig, which originated in Turkey. The Calimyrna fig, which has a golden skin and a nutty flavor, may be obtained both fresh and dried. Another tasty and healthy fig variety is mission figs, which have skin that resembles eggplant in color. 
This fruit excels at carbohydrates and offers a small amount of protein per serving. Dietary fiber, a kind of carbohydrate linked to a decreased risk of cardiovascular disease and the prevention of constipation, is highly concentrated in figs, both fresh and dried. Each serving of fresh figs contains 4.4 grams of fiber, whereas, dried figs only have 2.4 grams. For every 1,000 calories ingested, there are 14 grams of fiber, which makes a considerable contribution to your daily fiber requirement. Half a cup of dried figs has the same amount of potassium as 11% of the RDA. The American Heart Association claims that eating more potassium-rich foods can help lower blood pressure. If you have renal disease or a history of having high blood potassium levels, you may want to limit your potassium consumption. You should speak with your doctor before consuming more potassium each day. Just half a cup of dried figs has 24% of the recommended daily copper intake. Copper, which is present in figs, aids in the activation of enzymes that fortify connective tissues, encourages efficient communication between brain cells and makes it easier for the body to utilize glucose as fuel. The National Institutes of Health states that since it helps the body absorb iron, it helps treat and prevent an iron shortage (NIH). Half a cup of dried figs contains 10% of the RDA for vitamin K. 
Figs are high in vitamin K, and eating fresh figs may also provide you with some beneficial vitamin A. The primary function of vitamin K in the human body is to promote the generation of clotting factors, which are proteins necessary for blood clotting. The NIH claims that vitamin K aids in the body's ability to halt bleeding, particularly following an injury. Dried figs have a comparable glycemic index to other fruits (GI). According to the University of Sydney, a 2-ounce serving of dried figs has a GI of around 61. Fresh figs have a lower carbohydrate content per unit of volume than dried figs, so a serving may be more satisfying while introducing fewer carbs to your diet. The "glycemic index" is a measurement of how foods affect blood sugar. Because their carbohydrates are digested and absorbed more quickly than those in low GI foods, meals with a moderate to high GI result in a higher rise in blood sugar. 
Fresh black fig
It has a smooth, thick texture and a sweet flavor that isn't overbearing. The freshest and most delicious type of figs is called black mission figs. They have a lovely jammy, creamy consistency with a flavor all their own, but they taste a bit like strawberry, melon, and banana. Figs are wonderful whether they are raw, cooked, or both. They pair perfectly with cheese platters and hot green salads. They are a terrific addition to homemade jams, preserves, pastries, and muffins. Sliced figs can be used in grilled cheese sandwiches or filled with cheese, ham, or bacon. Simply dunk anything in chocolate to make it wonderful. Choose All-Black Adventure Figs for their nice scent and a medium level of tenderness. Spread out on paper towels in a single layer, then cover with plastic to let ripen for a few days at room temperature or in the refrigerator. If frozen figs are kept in an airtight plastic bag, they can survive up to six months. Dried figs, whether they are Calimyrna, Mission, or another variety, are a terrific solitary snack that won't spoil while traveling. They are also delicious in sandwiches: Consider salads with mixed greens, dried cranberries, sliced figs, or chicken salad sandwiches. Fresh figs should be eaten as soon as possible after purchasing them to avoid going bad since they are more perishable than dried kinds. Serve 1 ounce of your favorite cheese with thinly sliced fresh figs to increase the decadence factor. Blend some figs and combine them with some balsamic vinegar, olive oil, and salt to create a tasty and wholesome homemade salad dressing. 
Figs are a fruit whose skin and meat may both be consumed. They flourish in areas with warm summers and mild winters (however, the Chicago Hardy variety can be grown down to zone 5). Because they are perishable, figs picked at the height of maturity are best consumed right away or within a few days. Between the middle of May and the end of November is the best time to buy figs. In certain species (like Black Mission), fruiting happens twice a year: once in early summer when the tree's older branches are producing fruit, and once in late summer or early fall when the tree's younger branches are producing fruit. Black Missions and Brown Turkeys are frequently the first figs to arrive in the fall. The summer months of June and July are frequently when green figs are at their most flavorful and fresh. Remember that the short three-month Calimyrna fig harvest season. Black Mission, Brown Turkey, Sierra, Kadota, June-November, Tiger, July-November, and Calimyrna are the species that are present from May to November. However, agriculturalists' efforts to extend the growing season are paying off, and as a result, the seasons are getting longer. Even though they are now unable to sell their products across the country, one California farm even harvested from May to February. The best figs will come from near to home since ripe figs spoil rapidly and are challenging to carry.