Best Dried figs

The 6 Best Dried figs

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The pear-shaped fig was a niche product in German supermarkets for a long time. In the meantime, however, the sugar-sweet fruits with the dark purple skin have reached the front row of fruit shelves. Rightly so, because the figs, which come mainly from Mediterranean countries such as Turkey and Greece, not only taste good but are also healthy. Both in fresh and dried form. The latter are a popular snack, especially in autumn and winter, but unfortunately also contain many calories. What makes dried figs so healthy and what else you should know about the mulberry plant can be found in this guide.

Our Top Dried figs Pick

Drugstore articles: Dried figs Video Guide

Figs have been known for their positive effect on health for thousands of years. The small fruits, for example, are real fibre bombs, which quickly help a sluggish digestion. In medicine, it’s a well-known fact A few figs are enough to combat persistent constipation. The fruits are also known for their high content of vitamin A (retinol). The vitamin promotes the health of the skin and mucous membranes and is good for the eyes. Various B vitamins have a regulating effect on the metabolism and strengthen the nerves. The high magnesium content in figs supports cell regeneration and has a positive effect on the energy balance. Other substances contained in fresh and dried figs with a positive effect on the body are biotin (for hair, fingernails and skin), folic acid (indispensable for blood formation), iron, potassium and phosphorus.

However, dried figs do not only differ from fresh fruit in appearance. By drying the fruit in the sun or in special hot-air ovens, the water content of the figs drops from 33 to 18 percent. At the same time, the sugar content increases to about 60 percent. Also the content of protein and fat increases in the dried fruits. That turns dried figs into little calorie bombs. 100 grams of dried figs contain about 250 calories. For comparison: the same amount of fresh figs have about 55 calories, i.e. about as much as 100 grams of apples or pears. The nutritional composition of dried figs also makes them a good source of energy for sports and other physically strenuous activities. And despite the increase in calories, dried figs still contain many of the nutrients important for the human body. For example, 100 grams of dried fruit contain 13 grams of dietary fibre, lots of vitamins A and C as well as B vitamins and folic acid.

The plants of the fig tree are not only suitable as a snack in between. They are also excellent ingredients in the kitchen. They are ideal for baking bread and cakes and can be used well in combination with meat dishes. A popular form to process dried figs are homemade chutneys and liqueurs. On the positive side, unlike fresh fruit, dried figs are available on the market all year round. Due to the high sugar content, the fig rolls often have a shelf life of many months. A typical feature of dried fruit is a white coating on its outer skin. This is not a sign of mould, but the crystallised sugar that has settled on the skin of the fruit after drying.

Which figs are the best is a matter of taste. However, it is recommended to pay attention to the organic quality of dried figs. For products with the European organic label, it is ensured that no additives are used and that no pesticides or other toxic substances are used during the growth of the fruit. Buyers should also ensure that the dried fruit is unsulphurised. Sulphurisation with sulphur dioxide makes the fruit lighter in colour and inhibits the growth of micro-organisms. However, this is at the expense of the nutrients, which are largely destroyed by the sulphur process. On top of that, sulphurised fruit can lead to various ailments such as headaches and nausea.

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