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Anonymous users2024-02-12The nutritional value of figs 1, figs have a high edible rate, the edible part of fresh fruits is up to 97%, dried fruits and candied fruits are up to 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, fresh fruits, dried fruits; So far, 18 species have been discovered. It not only shows high utilization value because of the 8 kinds of amino acids necessary for the human body, but also has the highest content of aspartic acid (dry weight), which has a good effect on fighting leukemia and restoring physical strength and eliminating fatigue.
Therefore, a fig drink is used as a "substitute for carbine" 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 dry weight), fructose accounts for dry weight) and sucrose only accounts for dry weight).
So the calorie is lower, and it is called a low-calorie food in Japan. Domestic medical research proves that it is a first-class health food. 4. Figs contain polysaccharides, which account for dry weight), mainly arabinose and galactose, which have a certain effect on anti-aging.
5. Figs contain a variety of vitamins, especially more carotene, fresh fruits are 30mg 100g, dried fruits are 70mg 100g, and they are above peaches, grapes, plums, pears, citrus and sweet persimmons. 6. The fruits, branches and leaves of figs are rich in enzymes, with the most protein-decomposition enzymes, followed by lipase, amylase, superoxide enzyme (SOD), etc., and the fruit is used as a fruit after meals, which helps to digest the good effect. In recent years, major breakthroughs have also been made in the development of high-quality cosmetics using the SOD enzyme extracted from figs, which has doubled the value of figs.
7. Figs are rich in dietary fiber, in which pectin and hemicellulose can adsorb a variety of chemicals after water absorption and expansion, so that various harmful substances in the intestine are adsorbed and discharged, purify the intestines, promote the reproduction of beneficial bacteria in the intestines, and can inhibit the rise of blood sugar, maintain normal cholesterol content, and eliminate carcinogens. There are many ways to eat figs, and dried figs full of wrinkles are the most common, and a few are thrown into the soup when making soup and stewing, which are very sweet and add a lot of color to the soup, and pork tendon meat and pear are its common "good partners". The flesh of figs is naturally colorful, easy to cut and eaten, and is very beautiful.
Figs are a good choice for steaming fish or chicken because of their high sweetness and fresh taste, which makes the meat more tender and sweet.
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Anonymous users2024-02-111. Figs contain malic acid, citric acid, lipase, protease, hydrolase enzyme, etc., which can help the human body digest food and promote appetite.
2. The lipase and hydrolase contained in figs have the function of lowering blood lipids and decomposing blood lipids, which can reduce the deposition of fat in blood vessels, and then play a role in lowering blood pressure and preventing coronary heart disease;
3. Figs have the function of anti-inflammatory and swelling, which can help the pharynx and reduce swelling;
4. The milk pulp of the immature fruit contains active ingredients such as psoralen and citrus, and a kind of aromatic substance benzaldehyde can be extracted from the juice of the ripe fruit, both of which have the effect of preventing cancer and anti-cancer, enhancing the body's ability to resist disease, can prevent the occurrence of a variety of cancers, delay the development of transplanted adenocarcinoma and lymphosarcoma, promote their degeneration, and will not be toxic to normal cells.
The edible effect of figs.
1. Figs can help the human body digest food, promote appetite, and because it contains a variety of lipids, it has the effect of laxative.
3. The lipase and hydrolase contained in figs have the function of lowering blood lipids and decomposing blood lipids, thereby lowering blood pressure and preventing coronary heart disease.
4. Figs have the function of anti-inflammatory and swelling, and can reduce swelling in the pharynx.
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