The fruit is usually consumed fresh or in a preserved form, such as dried or as a paste. Turkey is the major producer of dried figs, followed by Iran, USA, Greece, Spain and Italy.
3.5 ounces of dried figs contain 162 milligrams of calcium. That’s 16% of your daily recommendation. In fact, half a cup of figs has the same amount of calcium as half a cup of milk. Since figs hold moisture in baked goods, pureed figs can be used as a fat substitution in recipes. Of all dried fruits, they contain the highest amount of fiber (9,8 g/100 g) and magnesium (68 mg/100 g). And they’re also remarkable for their phenolic content, a type of antioxidant.
Not only that dried figs are also high in potassium and a great source of vitamin K, copper and manganese.
Dried figs are an excellent source of minerals like calcium, copper, potassium, iron, manganese, selenium and zinc which are all important for red blood cell formation, as well for oxidation. Figs have 55% natural sugar content making them the sweetest of all fruits.