Dried Turkish figs, in a serving size of around 2 ounces, have a moderate glycemic index value of 61.
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Chlorogenic acid, found in dry figs, is a chemical that has been shown to improve glucose metabolism in type II diabetics.
The nutritional value of this kind of fig is evident for everyone.
You can enjoy a serving of dry figs without worrying about a sharp spike in blood sugar if you include them in a healthy, well-rounded diet.
It's common knowledge that eating fruit, whether fresh or frozen, is a great way to get more of certain nutrients.
Dried figs are a great snack because they are healthy and taste great.
Find out the glycemic index of figs and how they affect blood sugar levels.
Dried figs from California are a delicious and nutritious snack that provide a variety of health benefits including soluble and insoluble fiber, magnesium, potassium, iron, and antioxidants.
They are tasty and nutritious snacks that, when consumed frequently, can aid in the maintenance of healthy digestive and cardiovascular systems and the regulation of blood sugar.
Adding Dried Figs to Your Routine Most foods affect blood sugar levels, but carbohydrates have the greatest effect since they are processed into glucose.
Fiber content is a crucial consideration when deciding which carbohydrates to consume, such as figs.
About 20% of the daily amount of fiber, or about 5 grams, can be found in a handful of figs (3–5 dried figs, depending on the variety).
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When eaten regularly, figs, which have a naturally sweet flavor, can be good for our health.
Eat them on their own as a snack, in combination with yogurt or your favorite nuts, or as part of a complete meal.
Figs can range in size and hue, but they all have the shape of a sack, and they always have a soft interior that contains hundreds of tiny seeds that impart a somewhat sweet flavor.
Most figs we see have black and green skins with pink flesh.
The four most researched horticultural kinds are the Caprifig, the Smyrna, the San Pedro, and the Common or the Adriatic, each of which has its sub-varieties (1).
Botanically speaking, the edible fig is a syconium, which is a numerous accessory fruit.
CULTIVATION- Theophrastus, the father of modern botany and a Greek philosopher, detailed the process by which insects enter and exit figs (2).
Because of this, it is not uncommon to find dead wasps inside wild fig fruits.
A fig's enzymes will digest the wasp if it doesn't escape the fruit before it ripens (3).
However, agricultural advancements have allowed for figs to be grown without the use of wasps.
The high calcium content and the fact that figs may be eaten throughout the year are two of the reasons ecologists call them a "keystone resource."
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Vitamins C, A, and K can all be found in abundance in figs.
They include high levels of vitamins B1, B2, B3, and B5, from highest to lowest.
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Figs are a good source of vitamin E, however, they are completely devoid of the B vitamins, vitamin B9, and vitamin D.
Calcium and potassium are abundant in figs.
Minerals including manganese, magnesium, copper, and iron are abundant in them as well.
There are some trace levels of zinc, phosphorus, choline, and selenium.
The sodium content in figs is quite little.
Fresh or dried, figs are a delicious treat.
Dried figs are a technique to expand the consumption of figs outside their traditional growing regions, even if their nutritional content may be lower than that of fresh figs.
