Syrup

Fig Syrup

Fig syrup is a prepared sweetener from cooked, strained figs—jammy, honeyed fruit sweetness in pourable form. Used in Mediterranean and Middle Eastern sweets and drinks. Drizzle on yoghurt, cheese, and desserts; thin with water for cordials. Distinct from whole dried figs.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Explore further

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

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Dark Fig Syrup

Dried Fig Syrup

Light Fig Syrup

Characteristics

Preparations

CookedLiquidPourableRawReduced

Provenance

Fair TradeOrganicSingle OriginTraditional

Sources

Indoor FarmedOutdoor FarmedWild

Traits

FruityHoneyedJammyLiquidPreparedSweetenerThick

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 324

Amount per 100 g

Total Fat 0 g
Saturated Fat 0 g
Trans Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Cholesterol 0 mg
Sodium 20.4 mg
Salt 0.05 g
Total Carbohydrate 72.4 g
Dietary Fibre 0.18 g
Total Sugars 70.9 g
Complex / starch 1.96 g
Protein 0.2 g
Water 21.9 g

Detailed nutrients

Energy 324 kcal
Water 21.9 g
Carbohydrates 72.4 g
- Sugars 70.9 g
  - Monosaccharides 49.7 g
  - Disaccharides 21.3 g
- Starch 1.96 g
  - Amylose 0.49 g
  - Amylopectin 1.47 g
  - Digestible Starch 1.67 g
  - Resistant Starch 0.2 g
- Fibre 0.18 g
  - Soluble Fibre 0.06 g
  - Insoluble Fibre 0.12 g
Protein 0.2 g
Vitamins 25.1 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.11 mg
- Vitamin B5 — Pantothenic Acid 0.05 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 2.1 µg
- Vitamin C 2 mg
- Vitamin E 0.1 mg
- Vitamin K 0.5 µg
Minerals 326 mg
- Major Minerals 320 mg
  - Calcium 60 mg
  - Sodium 20.4 mg
  - Potassium 240 mg
- Trace Minerals 5.9 mg
  - Iron 0.5 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.11 · vitamin-b5-pantothenic-acid: 0.05 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 2.1 · vitamin-e: 0.1 · vitamin-k: 0.5 ·

Minerals

Sodium: 20.37 · Potassium: 240 · Calcium: 60 · Iron: 0.5 · Zinc: 0.4 · Iodine: 5 ·

Syrups are sugar-dense liquids; natural types may retain minerals while refined syrups are mostly carbohydrate.

In the kitchen

Culinary partners and combinations that usually underperform with Fig Syrup.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

500 BCETR

Fig-growing regions cooked figs into syrups and conserves.

1900

Bottled fig syrups and spreads entered regional Mediterranean trade.

2010

Natural-food markets stocked fig syrup as a fruit-based pourable sweetener.