Fig

Ficus carica

Figs are fruits with a soft texture when raw. They can be eaten raw or made into preserves, and are also sold dried.

Plant-based
Gluten-free
No listed allergens

About the plain ingredient, not packaged products; general information, not medical advice. Details

Category: Fruit
Part used: Fruit
Family: Moraceae
Texture: Soft
Cooked most in: Europe
Top country: Italy
Dishes: 1 in the catalogue
Energy: 74 kcal per 100 g

Photo: BenAveling · CC BY-SA 3.0 · Wikimedia Commons

In the kitchen

How to use fig

Typical ways to cook or use it

Preserve
Raw

Flavour

Taste and texture

Texture, raw

Soft

Shopping

Choosing and storing fig

In season · Northern hemisphere

Janout of season
Febout of season
Marout of season
Aprout of season
Mayout of season
Junout of season
Julout of season
Augin season
Sepin season
Octin season
Novout of season
Decout of season

In seasonPeak

Choosing a good one

Choose plump, soft figs without bruises or splits. Avoid sour-smelling figs; they are overripe.

Sold as: Dried

Nutrition

What 100 g of fig holds

Per 100 g, raw. Averages from USDA; real values vary by variety, season and growing conditions.

Protein 4%Fat 1%Carbohydrate 95%of the macronutrients by weight

Nutrition per 100 g of fig, raw
Energy	74 kcal · 310 kJ
Protein	0.75 g
Fat	0.3 g
of which saturated	0.06 g
Carbohydrate	19 g
of which sugars	16 g
Fibre	2.9 g
Sodium	1 mg
Cholesterol	0 mg

Nutrition per 100 g of fig, raw: minerals and vitamins
Potassium	232 mg
Calcium	35 mg
Iron	0.37 mg
Magnesium	17 mg
Zinc	0.15 mg
Vitamin C	2 mg
Vitamin A (RAE)	7 µg
Folate	6 µg

Source: USDA FoodData Central (food 173021), public domain. Minerals and vitamins are listed only where USDA measured a non-zero amount.

Around the world

Where fig is cooked

1 dish in the catalogue uses fig. Here is where they come from.

Dishes by continent

Europe1

Countries whose dishes use it most

Italy 1

Counts are catalogued dishes from each country that list fig among their ingredients.

Origins

Native to: Western Asia, Southern Asia

The 1400s · Northern Europe and Americas
Fig cultivation reached Northern Europe and the Americas from the 15th century onward.
1769 · United States
Spanish missionaries brought figs to California.
1880 · United States
G. P. Rixford brought Smyrna figs to California.

Good to know

Diet and allergens: fig in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.

Allergens: None of the 15 listed allergens foundChecked and not found: soy, eggs, fish, milk, lupin, wheat, celery, sesame, mustard, peanuts, molluscs, sulphites, tree nuts, crustaceans, gluten cereals.
Animal origin: No animal ingredients foundChecked and not found: egg, fish, meat, dairy, honey, insect, gelatin, poultry, bone char, shellfish, other animal, animal fining, animal rennet.
Gluten: None
Alcohol: None
Caffeine: None
Pork: None