The skin of figs is edible. The nutritional value is as follows:

1. Figs are rich in amino acids, 1.0% for fresh fruits and 5.3% for 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.

2. 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.

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

4. Figs contain a variety of vitamins, especially carotene. The content of fresh fruits is 30mg/100g, and that of dried fruits is 70mg/100g. They are higher in peaches, grapes, plums, pears, citrus, and sweet persimmons. above.