Anjeer (Ficus Carica)

Common Fig (Ficus Carica)

Regional Names: انجیر, அத்தி, anjeer (अंजीर), תאנה, تين.
Figs are among the richest plant sources of calcium and fiber. Dried figs are richest in fiber, copper, manganese, magnesium, potassium, calcium, and vitamin K, relative to human needs. Figs have smaller amounts of many other nutrients. Figs have a laxative effect and contain many antioxidants. They are a good source of flavonoids and polyphenols including gallic acid, chlorogenic acid, syringic acid, (+)-catechin, (−)-epicatechin and rutin. A 40-gram portion of dried figs produced a significant increase in plasma antioxidant capacity.
The health benefits of figs or anjeer include its use as a treatment for sexual dysfunction, constipation, indigestion, piles, diabetes, cough, bronchitis, and asthma. It is also used as a quick and healthy way to gain weight back after suffering through an illness.

 

Fig also contains lot of healing properties. A paste of figs can be easily used as a healthy substitute for sugar. In addition to the fruit, even fig leaves are edible and have numerous health benefits. Research has indicated that the leaves may in fact have more health benefits than the fruit itself. Fig leaves and fruit are both healthy snack options for diabetics. Fig leaves reduce the amount of insulin needed by diabetic patients who are insulin dependent. Being rich in potassium this fruit is useful to control blood sugar levels. Fig leaf tea has been popularly prescribed for various respiratory conditions like bronchitis, and it is also used as a way to prevent and lessen the symptoms of asthmatic patients.

Figs have been used since ancient times as a cure for sexual weakness. Soaking figs in milk overnight and consuming it in the morning is said to be useful for enhancing sexual powers. Figs have been recommended as a way to correct sexual dysfunction like sterility, endurance, or erectile dysfunction. It is referenced as a powerful fertility or sexual supplement. Figs have been traditionally used as a calming salve for venereal diseases. Ingestion or topical application both work for relief from sexually transmitted diseases.
Fibre present in figs is useful to flush out all the harmful toxins from the body including cancer causing substances. It also prevents post-menopausal breast cancer. Regular bowel movement and flushing out of toxins can prevent colon cancer. Dried figs contain phenol, Omega-3 and Omega-6 which are fatty acids highly effective in significantly reducing the risk of coronary heart disease.
Figs are very useful to prevent hypertension.
Figs are helpful in prevention of macular degeneration which causes vision loss in older people.
The high mucilage content in figs helps to heal and protect sore throats.
It is best not to consume too many figs in the week or two leading up to a surgery, because it can occasionally cause bleeding in the digestive tract in sensitive individuals. Excessive consumption of figs can cause diarrhea.

Figs (Anjeer) Ficus carica
Nutritional Values (Approximates)
Carbohydrate Factor: 3.6 Fat Factor: 8.37 Protein Factor: 3.36
Nitrogen to Protein Conversion Factor: 6.25
		Figs dried uncooked	Figs, raw
Refuse Description: Stems		Refuse: 4%	Refuse: 1%
Nutrient	Unit	1Value per100g	1Value per100g
Water	g	30.05	79.11
Energy	kcal	249	74
Protein	g	3.3	0.75
Total lipid (fat)	g	0.93	0.3
Ash	g	1.86	0.66
Carbohydrate, by difference	g	63.87	19.18
Fiber, total dietary	g	9.8	2.9
Sugars, total	g	47.92	16.26
Sucrose	g	0.07	-
Glucose (dextrose)	g	24.79	-
Fructose	g	22.93	-
Lactose	g	0	-
Maltose	g	0	-
Galactose	g	0.13	-
Starch	g	5.07	-
Minerals
Calcium, Ca	mg	162	35
Iron, Fe	mg	2.03	0.37
Magnesium, Mg	mg	68	17
Phosphorus, P	mg	67	14
Potassium, K	mg	680	232
Sodium, Na	mg	10	1
Zinc, Zn	mg	0.55	0.15
Copper, Cu	mg	0.287	0.07
Manganese, Mn	mg	0.51	0.128
Selenium, Se	µg	0.6	0.2
Vitamins
Vitamin C, total ascorbic acid	mg	1.2	2
Thiamin	mg	0.085	0.06
Riboflavin	mg	0.082	0.05
Niacin	mg	0.619	0.4
Pantothenic acid	mg	0.434	0.3
Vitamin B-6	mg	0.106	0.113
Folate, total	µg	9	6
Folic acid	µg	0	0
Folate, food	µg	9	6
Folate, DFE	µg	9	6
Choline, total	mg	15.8	4.7
Betaine	mg	0.7	0
Vitamin B-12	µg	0	0
Vitamin B-12, added	µg	0	0
Vitamin A, RAE	µg	0	7
Retinol	µg	0	0
Carotene, beta	µg	6	85
Carotene, alpha	µg	0	0
Cryptoxanthin, beta	µg	0	0
Vitamin A, IU	IU	10	142
Lycopene	µg	0	0
Lutein + zeaxanthin	µg	32	9
Vitamin E (alpha-tocopherol)	mg	0.35	0.11
Vitamin E, added	mg	0	0
Tocopherol, beta	mg	0.01	0
Tocopherol, gamma	mg	0.37	0
Tocopherol, delta	mg	0.01	0
Vitamin D (D2 + D3)	µg	0	0
Vitamin D	IU	0	0
Vitamin K (phylloquinone)	µg	15.6	4.7
Lipids
Fatty acids, total saturated	g	0.144	0.06
Fatty acids, total monounsaturated	g	0.159	0.066
Fatty acids, total polyunsaturated	g	0.345	0.144
Cholesterol	mg	0	0
Phytosterols	mg	0	31
Amino Acids
Tryptophan	g	0.02	0.006
Threonine	g	0.085	0.024
Isoleucine	g	0.089	0.023
Leucine	g	0.128	0.033
Lysine	g	0.088	0.03
Methionine	g	0.034	0.006
Cystine	g	0.036	0.012
Phenylalanine	g	0.076	0.018
Tyrosine	g	0.041	0.032
Valine	g	0.122	0.028
Arginine	g	0.077	0.017
Histidine	g	0.037	0.011
Alanine	g	0.134	0.045
Aspartic acid	g	0.645	0.176
Glutamic acid	g	0.295	0.072
Glycine	g	0.108	0.025
Proline	g	0.61	0.049
Serine	g	0.128	0.037
Alcohol, ethyl	g	0	0
Caffeine	mg	0	0
Theobromine	mg	0	0
Flavonoids
Cyanidin(1)(2)	mg	0	0.5
(+)-Catechin(2)(3)(4)(5)	mg	0	1.6
(-)-Epicatechin(2)(3)(4)(5)	mg	0	0.5
Quercetin(2)(5)(6)	mg	0	5.5