Figs, native to Turkey and northern India, first appeared in the United States in the 18th century. The fig, typically considered a fruit, is actually an inverted flower, notes the Centers for Disease Control and Prevention. Unlike other fruits, the fig ripens while still on the tree. Figs are a good source of several essential nutrients.
Calories and Fat
Like many fruits, figs are naturally low in calories and fat. A 1/2-cup serving of raw figs, or about 74 g, contains 90 calories and no fat, cholesterol or sodium. This serving also provides 1 g of protein.
Carbohydrates
A 1/2-cup serving of raw figs contains 24 g carbohydrates, including 11 g sugar and 2 g dietary fiber. Dietary fiber, a non-digestible carbohydrate, plays an important role in healthy bowel function and provides a feeling of fullness with fewer calories. Adult women should get at least 20 g fiber per day and adult men at least 30 g, according to the Harvard School of Public Health. Healthy diets rich in fiber can help reduce your risk for heart disease, diabetes, constipation and diverticulosis.
Vitamins
A 1/2-cup serving of raw figs provides 15 percent of the recommended daily vitamin A intake and 25 percent of the recommended daily vitamin C intake. Vitamin A helps maintain healthy eyes and skin and protect against infections, and vitamin C plays an essential role in tissue growth and repair, tooth and gum health and wound healing. Vitamin C also promotes better absorption of dietary iron.
Minerals
Figs do not contain high amounts of any essential minerals. A 1/2-cup serving of raw figs provides only 2 percent of the recommended daily intake of iron, a mineral required for production of the oxygen-carrying protein hemoglobin. Figs do not contain calcium.
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