The Fig

General Information on Figs

Excerpts from The Functional Food Properties of Figs
J. A. Vinson, Ph.D. - University of Scranton

Figs (Ficus Carica) are one of the earliest fruits cultivated. As early as 2900 B.C., in early Sumerian times, the medical use of figs was already being stressed. Every inhabitant of Athens was a “philosykos,” literally translated, “a friend of the fig.” Early Olympic athletes were given figs as a training food and figs were given as laurels to the winners of the first Olympics as a “medal.”

Although considered a fruit, the fig is actually a flower inverted into itself. The seeds are the real fruit in figs. Native to areas from Asiatic Turkey to northern India, figs spread to all the countries around the Mediterranean. The Spaniards brought figs to the Americas in the early 16th century. The missionary fathers brought them to California… “Mission Fig” gets its name from this history. The Smyrna fig was imported from Turkey to California in 1882. It was given the name of Calimyrna in honor of the grower’s home.

Nutrient Composition of Dried Figs
Figs are fat free, very low in sodium and cholesterol free. A comparison of the nutrient content of figs with that of other common fruits is given in Table I. Of the common fruits, figs have the highest overall content of minerals. On a weight basis, figs contain more calcium than any of the fruits listed on Table I. Figs provide more fiber than all of the common fruits. A single serving (100g) contains more than 20% of the daily value of fiber. More than 28% of the fiber is soluble. Soluble fiber has been shown to help control blood sugar and lower blood cholesterol by binding it to the digestive tract. It is evident that on a weight basis that figs contain one of the highest concentrations of polyphenols among the commonly consumed foods and beverages. Red wine and tea, two well known sources of polyphenols, are low in phenols when compared with figs.

Nonnutrients in Figs and Benefits in reducing Risk of Cancer
It has been estimated that up to 70% of the incidences of cancers are related to diet. Out of almost 200 epidemiological studies, the relationship between cancer risk and fruit and vegetable intake is exceptionally strong and consistent. It is the hypothesis of many scientists that the polyphenols in the foods are responsible for the reduced cancer risk. Besides their ubiquitous polyphenols, figs have other compounds with anti-cancer activity, specifically benzaldehyde and the coumarins. Benzaldehyde has been used successfully to treat terminal human carcinomas. Coumarins have been used for the treatment of prostate and skin cancers.

Table I. Comparison of Nutrients Provided in Serving Sizes of Common Fruits

Vinson, J.A., Ph.D., “The Functional Food Properties of Figs,” Cereal Foods World, pgs 82-86,
February 1999, Vol. 44, No. 2,