Showing Food Fig
| General Information | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Name | Fig | ||||||||||
| Scientific Name | Ficus carica | ||||||||||
| Description | Fig (Ficus carica) is an edible fruit native to the Mediterranean and western Asia. It is widely consumed in countries such as Turkey, Greece, and Italy. The fruit is tear-shaped, with a green skin that may ripen toward purple or brown, and sweet soft reddish flesh containing numerous crunchy seeds. Figs can be eaten fresh or dried, and are often used in jams, rolls, biscuits, and other desserts. The fruit has a sweet taste and a sweet, slightly nutty odor. Figs are a moderate source of dietary fiber and have been associated with several health benefits, including reducing cholesterol levels and improving digestive health (PMID: 24996314). The most notable chemical in figs is fructose, a simple sugar. Figs have been used in traditional medicine for their laxative and anti-inflammatory properties (PMID: 35656183). A peculiar mode of preparation is the use of figs as a natural sweetener, where they are soaked in water to create a sweet syrup. | ||||||||||
| Primary ID | FOOD00081 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Fruits | ||||||||||
| Sub-Group | Other fruits | ||||||||||
| Taxonomy | |||||||||||
| Superkingdom | Eukaryota | ||||||||||
| Kingdom | Viridiplantae | ||||||||||
| Phylum | Streptophyta | ||||||||||
| Class | Magnoliopsida | ||||||||||
| Order | Rosales | ||||||||||
| Family | Moraceae | ||||||||||
| Genus | Ficus | ||||||||||
| Species | carica | ||||||||||
| Variety | Not Available | ||||||||||
| External Links | |||||||||||
| ITIS ID | 19093 | ||||||||||
| Wikipedia ID | Ficus_carica | ||||||||||
| Composition | |||||||||||
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| References | |||||||||||
| Content Reference | — Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004). — Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008). — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. — Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070. — Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181. | ||||||||||