REASONS TO EAT IT
- Figs are nutritious, easily to digest and rich in calories
- Figs are soothing to the airways and the digestive system
- Figs are highly recommended for anaemia, exhaustion or stress
- Figs help prevent colon cancer and cardiovascular diseases
There are many varieties of figs. The best-known are Black Mission, a dark fig grown in Peru, and Red House, Red Queen and Turkey AC, all grown in Spain.
We sell our figs in 1 or 2 kilo boxes.
We distribute our figs under the brand: Athos.
Apart from water, the main components of fresh figs are carbohydrates (glucose, fructose
|values per 100 gr|
|Vitamin C||2 mg.|
Figs contain small amounts of provitamin A and vitamins C, B1, B2 and niacin. They have a high proportion of potassium, and contain appreciable amounts of calcium, phosphorus and iron.
Fresh figs are also very rich in fibre, which produces a feeling of satiety and encourages easier digestion, preventing constipation. Helps prevent colon cancer and cardiovascular diseases.
ORIGIN AND CHARACTERISTICS
Figs were highly prized by ancient civilisations. Fig cultivation appears to have been spread around the Mediterranean by the Phoenicians and the Greeks.
In the Middle Ages and the Renaissance the practice of sun-drying began. In the Americas, the presence of cultivated varieties imported from Europe is documented from 1520 onward.
The fruit is soft in consistency. It has a flat base and can be round, oval or pear-shaped. The fine skin may be light green, black or purple, depending on the variety. The flesh is whitish or pink, sweet, and full of tiny seeds.
STORAGE AND CONSUMPTION RECOMMENDATIONS
Figs should not be eaten before they are fully ripe. Although the skin is edible, most people peel them before eating. The fruit is ripe when the skin softens and darkens.
Figs are a very delicate, perishable fruit. They can be kept 5 - 8 days in the refrigerator. Ideal temperature: -0.5 - 0 ºCHIDE FACTSHEET