Figs, simply delicious

Figs, which are so sweet and tasty, have many beneficial properties, known since ancient times. Don’t do without them in September.

There are many delicious, tasty and nutritious varieties of figs depending of the period of the year when they ripen: those generated by gems of the previous year that ripen between June and July, those grown from gems of the same year that ripen from August to September and late figs that ripen in autumn.




Figs contain a lot of water (over 80 percent), soluble glucides (about 11 g/100 g) and fiber (2 g every 100 of flesh). Few calories (47 Kcal per 100 g) and vitamins A and C, potassium and phosphorus.




It is a mineralizing and re-energising fruit. Recently, science proved its anticancer properties. Even its milk, typical of unripened figs, is a nature’s miracle: rich in enzymes, it was used in ancient times to make game more easily digestable and in the cheese-making process to curdle the milk.




The Ficus tree is cultivated throughout the regions of the Mediterranean area and in the hot regions of America. It adjusts to every kind of soil, provided that it is not too compact.

Translated by

Siamo anche su WhatsApp. Segui il canale ufficiale LifeGate per restare aggiornata, aggiornato sulle ultime notizie e sulle nostre attività.

Licenza Creative Commons
Quest'opera è distribuita con Licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 4.0 Internazionale.

Related articles
For a sustainable diet, diversify your basket

by Jeffrey Y. Campbell, Manager of the Forest and Farm Facility at FAO In the Ecuadorian Amazon, Kichwa farmers grow dozens of products on tiny parcels of land. Their lands hum with biodiversity, yielding nutritious foods that have sustained families for generations. Wandering among fruit and nut trees and crops, these indigenous agroforesters fill their baskets

Galatea’s mission, making artisanal ice cream chemical free

We’re talking about Galatea, a company that produces semi-finished products for artisanal ice creams using high quality ingredients, natural colouring, excluding thickeners and hydrogenated fats, respecting the environment and supporting the less fortunate.

Quality ice cream is a matter of labels

Like with all foods, the quality of an ice cream can be discerned by reading its label. An expert explains how to do this, and tells us how their company steers clear of chemicals, using only natural ingredients to produce an excellent and “free” ice cream.