Fruit
Fig
Figs (Ficus carica) are soft, perishable fruits with thin skin, honeyed flesh, and tiny crunchy seeds (technically a syconium full of drupelets). Black Mission, Brown Turkey, Kadota, Adriatic, and Calimyrna types differ in colour and sweetness. Fully ripe figs are heavy, yielding, and tear at the stem; underripe fruit stays bland and latex-harsh. Mediterranean and Middle Eastern tables eat them fresh with cheese and ham, dry them for winter, and bake them into tarts and breads. Fresh figs barely need cooking—a brief roast or grill concentrates juice. Dried figs rehydrate in wine, tea, or stock for stews and desserts. Handle gently; bruises ferment fast. Store ripe fruit cold and eat within days.
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.3 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 5.15 mg
- Salt 0.01 g
- Total Carbohydrate 12.7 g
- Dietary Fibre 2.07 g
- Total Sugars 9.44 g
- Complex / starch 0.95 g
- Protein 0.76 g
- Water 80.9 g
- Energy 51.5 kcal
- Water 80.9 g
- Carbohydrates 12.7 g
- Sugars 9.44 g
- Monosaccharides 6.6 g
- Disaccharides 2.83 g
- Starch 0.95 g
- Amylose 0.24 g
- Amylopectin 0.71 g
- Digestible Starch 0.81 g
- Resistant Starch 0.1 g
- Fibre 2.07 g
- Soluble Fibre 0.72 g
- Insoluble Fibre 1.35 g
- Protein 0.76 g
- Plant Protein 0.72 g
- Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.1 g
- Vitamins 77.1 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.42 mg
- Vitamin B5 — Pantothenic Acid 0.21 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1 µg
- Vitamin B9 — Folate 15.1 µg
- Vitamin C 35 mg
- Vitamin E 0.3 mg
- Vitamin K 4.9 µg
- Minerals 491 mg
- Major Minerals 485 mg
- Trace Minerals 5.9 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 35 · vitamin-a: 20 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.42 · vitamin-b5-pantothenic-acid: 0.21 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1 · vitamin-b9-folate: 15.1 · vitamin-e: 0.3 · vitamin-k: 4.9 ·
Minerals
Sodium: 5.15 · Potassium: 430 · Calcium: 50 · Iron: 0.5 · Zinc: 0.4 · Iodine: 5 ·
Fruit energy is mostly natural sugars with fibre and vitamin C varying by species.
History
Fig was used as a fruit food in regional diets long before industrial packing and global year-round supply.
Trade, migration, and selection spread distinctive Fig types and preparations into new climates and cuisines.
Modern production, storage, and transport made Fig a regular purchase far from where it is grown or raised.
Cooks now treat Fig as both staple and specialty, with more attention to provenance, variety, and form.