Fig

Nutrition per ~140 g · 2–3 figs

16.5 g net carbs after fiber.

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 72.

What it feeds primary sources only

Systems

Pathways

Overview

Figs (Ficus carica) have been cultivated for over 11,000 years across Mediterranean and Middle Eastern regions, making them one of humanity's oldest cultivated plants. Fresh figs deliver 2.2g of fiber per 100g alongside naturally occurring sugars, creating a low-glycemic fruit when consumed in moderation. Their distinctive polyphenolic profile—including chlorogenic acid, caffeic acid, and quercetin—positions figs as potent antioxidant sources. The fruit's high potassium content (103mg/100g) supports cardiovascular regulation, while calcium (28mg/100g) contributes to bone mineral density. Dried figs concentrate these nutrients and bioactives, delivering significantly higher polyphenol density. Recent research highlights figs' prebiotic fiber composition, which selectively feeds beneficial gut bacteria and improves the microbiome diversity linked to healthy aging. The skin and seeds contain the highest concentration of bioactive compounds, making whole-fruit consumption optimal. For longevity-focused nutrition, figs represent a synergistic package of moderate caloric load (53 kcal/100g fresh), sustained-release carbohydrates, and evidence-backed phytonutrients associated with reduced chronic disease risk.

Health benefits 5

Pairs with

• Pair with almonds or walnuts: nuts' polyphenols (quercetin, catechins) synergize with fig polyphenols to enhance antioxidant capacity; fats improve lipophilic bioactive absorption
• Pair with Greek yogurt or kefir: probiotic cultures plus fig's prebiotic fiber create optimal conditions for microbiome colonization and SCFA production
• Pair with cinnamon or ginger: these spices contain polyphenols that additively reduce postprandial glucose elevation when consumed with figs' natural sugars
• Pair with dark leafy greens (spinach, kale): synergistic mineral profile (calcium, magnesium, vitamin K) supports bone metabolism and cardiovascular health

In the kitchen

• Consume figs with the skin intact: the peel contains 2-3× higher polyphenol concentration than flesh; thoroughly rinse fresh figs before eating
• Choose fresh figs over dried when possible for lower caloric density and better glucose stability; dried figs concentrate sugars (53 kcal/100g fresh vs 249 kcal/100g dried)
• Store fresh figs at room temperature for 1-2 days to maximize polyphenol content, or refrigerate up to 7 days; avoid freezing, which damages cell structure and reduces bioavailability
• Limit portion to 2-3 fresh figs (100-150g) per serving to avoid excess fructose intake; pair with protein or fat to stabilize blood glucose response
• Select figs that yield slightly to gentle pressure with a subtle honey aroma; discard any showing mold or fermentation smell, which indicates compromised polyphenol stability

When to eat it midday

Mid-morning or early afternoon consumption allows full glycemic tolerance and maximizes prebiotic fiber delivery to colon when digestive transit is optimal; pairs well with lunch to blunt postprandial glucose spikes

Breaks a fast

Best avoided

• late evening

Figs' natural sugar content breaks fasting state; their rapid glucose absorption makes them suboptimal as pre-bedtime snacks due to potential sleep disruption via blood glucose fluctuation