Fig
Ficus carica
Fruit · Moraceae family
- 74kcal
- 0.75 gprotein
- 2.9 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 0.75 g
- Fat 0.3 g
- Carbohydrate 19.2 g
- Water and other 79.8 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium1 mg · <1% · #215 of 258
- Potassium232 mg · 5% · #148 of 256
- Calcium35 mg · 3% · #126 of 258
- Iron0.37 mg · 2% · #175 of 259
- Magnesium17 mg · 4% · #159 of 256
- Zinc0.15 mg · 1% · #206 of 256
- Vitamin C2 mg · 2% · #123 of 239
- Folate6 µg · 2% · #175 of 237
- Vitamin A7 µg · <1% · #115 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
Native to: Southern Asia, Western Asia
- 1400sFig cultivation reached Northern Europe and the Americas from the 15th century onward.Northern Europe, Americas
- 1769Spanish missionaries brought figs to California.United States of America
- 1880G. P. Rixford brought Smyrna figs to California.United States of America
Used in GlobeCooks dishes from: Europe (1)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More fruit
Nutrients: USDA FoodData Central (food 173021), public domain. Identity: Wikidata Q2746643. Compiled by GlobeCooks.