FIGS: Low in Calories and High in Vitamins and Minerals
Health & Beauty / /
Whether you eat them dried or fresh, figs are a source of health and wholesome ingredients for our body. They are an integral part of many diets, just due to the fact they are a great source of vitamins and minerals, and have low calorific value. Given that the season of figs is short and right now, we decided to disclose the benefits that this fruit has on your health.
This is a fruit which contains up to 80% water and also are full with sugar that makes it a fruit that provides a very energy which stimulates the brain, concentration and memory. In ancient time, fig was seen as a sacred fruit; people were growing and consuming it on a daily basis. Experts also point out that this if you eat it regularly, it will show you very pleasant surprise. It can successfully reduce the amount of cholesterol and triglycerides in the blood.
They contain a large amount of calcium and potassium, minerals that are important for bone health, skin and good functioning of many organs. That is why they are recommended especially for the elderly. Figs boost metabolism because they are rich with organic fibers. And they are excellent for vessel purification.
They do not have many calories, 100 grams of fresh figs have only 74 calories, but they can contain very useful and dietary fiber, minerals, vitamins and antioxidants. Dried figs are an excellent source of minerals, vitamins and antioxidants. But unlike the fresh ones, 100 grams of dried figs have 249 calories.
A dry one contains more calcium than cow's milk also contains abundant variety of minerals and vitamins that instantly restores energy and positive effect on various diseases. Several fruits can eliminate anxiety like this will and poor mood and will save you from turning over in bed when you cannot sleep.
It can also improve concentration and memory because it stimulates the exchange of substances in the brain, while the peel fatigue. If you are anemic, you should know that, it stimulates the production of red blood cells because of the copper and iron in it.