Figs are a food that many people have eaten. They can be eaten fresh, and can also be used to make preserves, jams, drinks, etc. The taste of figs is sweet and fragrant, and they are very delicious. It has the functions of producing body fluids and quenching thirst, so it is suitable for many people to eat. Although figs have good nutritional effects, there are some things that need to be paid attention to. Some foods should not be eaten with figs.

1. What should not be eaten with?

1. Cold foods

Usually figs cannot be eaten with cold foods, such as okra and duck, which are common in daily life. Meat, mung beans and other foods are cold foods. They cannot be eaten together with figs, because figs are also cold foods. Eating them together can aggravate the coldness in the human body and reduce gastrointestinal function. In severe cases, diarrhea may occur.

2. High-sugar foods

As we all know, figs are a sweet fruit that contain a lot of sugar. They should not be eaten together with some high-sugar foods because figs and high-sugar foods Eating food together will increase the sugar content in the blood, causing blood sugar to rise quickly and increasing the incidence of obesity.

3. Acidic foods

Figs cannot be eaten together with acidic foods, because figs themselves contain a large amount of fruit acid. If they are eaten together with acidic foods, it will cause irritation. The human intestines and stomach can cause excessive gastric acidity or damage people's gastric mucosa, causing gastritis and gastric ulcers to occur at a high rate.

2. Precautions

Figs are a kind of fruit with a slightly cold nature. They have a certain laxative effect. Those who suffer from diarrhea and loose stools are not suitable to eat figs. In addition, people suffering from fatty liver, diarrhea, potassiumemia and cerebrovascular diseases should not eat figs, otherwise it will be detrimental to their recovery. Figs must be picked and eaten after they are ripe. It is best not to eat unripe figs. Unripe figs have a significant irritating effect on the human gastrointestinal tract and can easily cause diarrhea after consumption.

3. Nutritional value of figs

1. The edible rate of figs is high, with the edible part of fresh fruits reaching 97%, dried fruits and candied fruits reaching 100%, and the acid content is low. There are no hard seeds, so it is especially suitable for the elderly and children.

2. Figs are rich in amino acids, with 1.0% in fresh fruits and 5.3% in dried fruits; 18 species have been discovered so far. Not only does it have high utilization value because it contains all eight essential amino acids for the human body, but it also has the highest content of aspartic acid (1.9% dry weight), which has a good effect on fighting leukemia, restoring physical strength, and eliminating fatigue. Therefore, a fig drink is used as a "coffee substitute" abroad.

3. The dry matter content of figs is very high, 14-20% for fresh fruits and more than 70% for dried fruits. Among them, the glucose content that can be directly absorbed and utilized by the human body accounts for 34.3% (dry weight), fructose accounts for 31.2% (dry weight) and sucrose only accounts for 7.82% (dry weight). Therefore, the calories are low and it is called low-calorie food in Japan. Domestic medical research has proven that it is a weight loss health food.

4. Figs contain polysaccharides, accounting for 6.49% (dry weight), mainly arabinose and galactose, which have a certain effect in anti-aging.

5. Figs contain a variety of vitamins, especially more carotene. Fresh fruits are 30mg/100g, and dried fruits are 70mg/100g. They are higher in peaches, grapes, plums, pears, citrus, and persimmons. above.

6. Figs contain a large number of inorganic elements that are beneficial to the human body, but do not contain inorganic elements such as Co, Cd, Pb, etc. that are easily carcinogenic. It has a good effect on enhancing the body's health and anti-cancer ability.

7. The fruits, branches and leaves of figs are rich in enzymes, with the most protein-degrading enzymes, followed by lipase, amylase, superoxide disidase (SOD), etc. The fruits are used as Fruit after meals helps with good digestion. In recent years, major breakthroughs have been made in using figs to extract SOD enzyme and develop high-quality cosmetics, doubling the value of figs.

8. Figs are rich in dietary fiber. The pectin and hemicellulose in them can adsorb a variety of chemical substances after absorbing water and swelling, so that various harmful substances in the intestines are adsorbed and excreted, purifying the intestines and promoting beneficial substances. The reproduction of fungi in the intestines can inhibit the rise in blood sugar, maintain normal cholesterol levels, and eliminate carcinogens.

9. Figs also contain acids such as malic acid, oxalic acid, fumaric acid, succinic acid, malonic acid, pyrrolidine carboxylic acid, shikimic acid, quinic acid, and glyceric acid. Flavonoids, rutinose, aldose, resins, etc. As well as benzaldehyde, furanocoumarolide, psoralen, bergamot lactone and other ingredients that have certain effects on cancer suppression.

After reading the above article, I believe everyone has some understanding of some dietary considerations regarding figs. Cold, high-sugar, and acidic foods should not be eaten with figs. The nutritional value of figs is still very good. Yes, eating figs appropriately has many benefits for the body. You can eat figs to supplement more nutrients!