Brown fig

Fruit

Item Rating: 80/100

1 serving (50 grams) contains 37 calories, 0.4 grams of protein, 0.1 grams of fat, and 9.6 grams of carbohydrates.

Nutrition Information

1 cup (237.0g)

Calories		175.4
% Daily Value*
Total Fat		0.7 g	0%
	Saturated Fat	0.1 g	0%
	Polyunsaturated Fat	0 g
Cholesterol		0 mg	0%
Sodium		4.7 mg	0%
Total Carbohydrates		45.5 g	16%
	Dietary Fiber	6.6 g	23%
	Sugars	37.9 g
protein		1.8 g	3%
Vitamin D		0 mcg	0%
Calcium		85.3 mg	6%
Iron		0.9 mg	5%
Potassium		549.8 mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food Attributes

🧂 Low sodium

🧂 Low salt

Source of Calories

Fat: 6 cal (3.2%)

Protein: 7 cal (3.7%)

Carbs: 182 cal (93.1%)

About Brown fig

Brown figs, scientifically known as Ficus carica, are a sweet and chewy fruit originating from the Mediterranean and western Asia. Valued since ancient times, they play a vital role in Middle Eastern and Mediterranean cuisines. Nutritionally, fresh figs are low in calories (about 74 calories per 100 grams) and rich in dietary fiber, providing around 3 grams per 100 grams. Figs are an excellent source of essential minerals like potassium, calcium, and magnesium, and they also contain small amounts of vitamins such as vitamin K and B-complex vitamins. The fruit also provides natural sugars, making it a quick energy boost. Dried figs offer concentrated nutrients but significantly increased calorie and sugar content.

Health Benefits

• Promotes digestive health due to its high dietary fiber content (3 grams per 100 grams).
• Supports bone strength with essential minerals like calcium (35 mg per 100 grams) and magnesium (17 mg per 100 grams).
• Helps regulate blood pressure because of its significant potassium content (232 mg per 100 grams).

Dietary Considerations

Allergens: Contains latex (for individuals with latex allergies), few people may experience fig-related oral allergy syndrome

Suitable for: Vegan, vegetarian, gluten-free, paleo (in moderation)

Not suitable for: Low-fodmap diet (due to high natural sugar content)

Selection and Storage

Fresh figs should be stored in the refrigerator and consumed within 1-2 days as they are highly perishable. For dried figs, store in an airtight container in a cool, dry place for several months.

Common Questions About Brown fig Nutrition

What is the nutritional content of brown figs?

Brown figs are relatively low in protein, offering around 0.75 grams per medium fig, and contain approximately 37 calories. They are high in natural sugars, providing about 8 grams of sugar per fig, and are a good source of dietary fiber (1.4 grams per fig) and essential minerals like potassium and magnesium.

Are brown figs suitable for a keto diet?

Brown figs are not ideal for a strict keto diet due to their high natural sugar content and carbohydrates, with around 10 grams of carbs per medium fig. However, small portions could fit within a low-carb, less restrictive diet depending on overall daily carb intake.

What are the health benefits of brown figs?

Brown figs are rich in fiber, which supports digestive health, and contain antioxidants that help combat free radicals in the body. Additionally, they provide key minerals like potassium, which supports heart health and proper muscle function, and calcium, which helps maintain strong bones.

What is the recommended serving size for brown figs?

A serving of brown figs is typically about 3-4 medium figs, amounting to roughly 120–150 calories. This allows you to enjoy their nutritional benefits without overloading on natural sugars or calories, especially if you’re tracking your intake.

How do brown figs compare to black mission figs in taste and nutrition?

Brown figs are slightly less sweet and milder in flavor compared to black mission figs, which are richer and more robust in taste. Nutritionally, both varieties are similar, offering comparable amounts of fiber, calories, and natural sugars per serving, though taste preference may vary among individuals.

Data Sources & Scientific References