Developments in modern science have revealed that the fig has a very high nutritional value, as well as its incredible taste. First of all, figs are the fruit with the highest fiber content among fruits and vegetables. Fibrous foods ensure the proper functioning of the digestive system, help remove cholesterol without mixing with the blood, and prevent the formation of some types of cancer from the very beginning. Only five dried figs meet the entire daily fiber requirement of the body.

Researches of scientists have revealed that dried figs outperform other fruits with their rich phenol composition in terms of antioxidants. On the other hand, fig contains intensely omega-3 and omega-6 fatty acids and phytosterol, which cannot be produced by the body and must be taken from outside. Fatty acids are indispensable for the healthy functioning of the brain and nervous system, and phytosterol ensures that cholesterol in animal foods, which is dangerous for cardiovascular health, is removed from the body without mixing with the blood.

Figs are also the fruit with the highest mineral content. 40 grams of figs can meet 7% of daily potassium needs and 6% of daily calcium and iron needs. A bowl of dried figs provides the same amount of calcium as a bowl of milk. Figs contain protein, carbohydrates, phosphorus, calcium, iron, sodium, potassium, magnesium as well as rich in vitamins A, B1, B2, B3, B6, C and folic acid. As it facilitates digestion, it also helps cells to regenerate and prevents the growth of cancerous cells with its benzaldehyde substance.