Figs are one of the more common flowers in life, and their medicinal value is still very high. Their efficacy and role are irreplaceable in life. However, many flower lovers are not sure, so the editor below will introduce the efficacy and functions of figs in detail.

Effects and functions of figs

1. Figs contain malic acid, citric acid, lipase, protease, hydrolase, etc. It can help the human body digest food and promote appetite. Because it contains a variety of lipids, it has the effect of moisturizing the intestines and laxatives;

2. The lipase and hydrolase contained in figs have the effect of lowering blood lipids and decomposing blood lipids, and can reduce the accumulation of fat in blood vessels. deposits, thereby lowering blood pressure and preventing coronary heart disease;

3. Figs have anti-inflammatory and swelling effects, which can relieve sore throat and reduce swelling;

4. The serum of immature fruits contains Active ingredients such as psoralen and bergamot lactone, and the aromatic substance benzaldehyde can be extracted from the juice of ripe fruits. Both have the effect of preventing cancer and strengthening the body, resisting diseases, preventing the occurrence of various cancers, delaying the development of transplanted adenocarcinoma and lymphosarcoma, promoting their degeneration, and causing no harm to normal cells.

Nutritional value of figs

1. The edible rate of figs is high, the edible part of the fresh fruit reaches 97%, the candied dried fruit percentage reaches 100%, and the acid content is low. No hard seeds, especially suitable for the elderly and children.

2. Figs are rich in amino acids, with 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 all eight essential amino acids exist, but it also has the highest aspartic acid content, which has a good effect on fighting leukemia, restoring physical strength, and eliminating fatigue. Therefore, fig drinks are used as a substitute for caffeine abroad.

3. The dry matter content of figs is very high, with fresh fruits accounting for 14-20% and dried fruits accounting for more than 70%. Among them, the contents of glucose, fructose and sucrose that can be directly absorbed by the human body account for 34.3, 31.2 and 7.82 respectively. Therefore, it is low in calories and 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%, mainly arabinose and galactose, which have certain anti-aging effects.

5. Figs contain a variety of vitamins, especially carotene. Fresh fruit 30mg/100g, dried fruit 70mg/100g, ranking above peaches, grapes, plums, pears, oranges, and sweet persimmons.

How to eat figs?

1. In addition to being eaten fresh and used medicinally, figs can also be processed and dried to make preserved fruits, jam, juice, fruit tea, fruit wine, beverages, cans, etc.

2. Dried figs do not have any chemical additives, have a rich and sweet taste, and are extremely popular in domestic and foreign markets. Fig juices and drinks have a unique aroma and are suitable for all ages.

3. The fig has luxuriant branches and leaves, an elegant tree shape, and has good ornamental value. It is an excellent ornamental tree species for gardens and courtyard greening.