This week is National Figs Week, so I thought to make Figs the Focus Food for the week of Nov 2. Figs can be eaten in the fresh or dried form. Dried figs in general are rich in potassium, calcium, phosphorus, magnesium, iron, copper, and manganese.
They are good energy foods, support blood formation, and when soaked and re-hydrated, figs are help to intestinal function.
Nutrients: calcium, fibre, iron, manganese, pectin (soluble fibre) potassium, vitamin B6
May help with: cardiovascular disease, high cholesterol, diabetes, cancer, bone loss, constipation
Choose figs that:
Avoid figs that have:
Store in refrigerator in a paper towel-line container for about 2 days or figs going spoiled.
Cooking and/or Baking
Used chopped dried figs in place of raisins. Used dried or fresh in salads, cakes, and cookies.
Recipes this week: Three recipe ideas to incorporate more nutrients in your meal planning.
sources: staying health with nutrition, foods for health, eat well be well, healthline.com, factyhealth.com