or fig tree – one of the most widespread fruit among territories of the countries of the Mediterranean and Central Asia. Its homeland consider the territory of modern India where several thousands years ago successful attempts of cultivation were made.
The main feature of a fig is that it contains a lot of cellulose, and at once two views – split and not split which promotes normal functioning of digestive tract, increase immunity and to reduction of risk of oncological diseases. Availability of food fibers leads to decrease in cholesterol in blood, cleans intestines, normalizes sugar level.
The fig contains vitamins A, the B, C and PP groups, sufficient content of sugar, and minerals – potassium, calcium, iron, sodium, magnesium and phosphorus. On caloric content the fig is quite high – 215 kcal are the share of 100 grams of a product.
Who is recommended to use fig fruits? First of all doctors recommend to include in a food allowance to the people having diseases of a cardiovascular system and digestive tract. At the expense of the high content of potassium which possesses vasodilating action the tone of vessels and a cardiac muscle is normalized. Iron promotes permission of incidence of different types of anemias. Content of calcium and phosphorus speaks about the recommendation of fruits for strengthening of a bone and muscular system.
It is recommended to use a fig tree at violations of functions of a respiratory system, high temperature, throat diseases.
When choosing fruits of a fig it is necessary to pay attention that fruits were light yellow color, without damage of a blanket, with a little soft consistence and pleasant aroma. You should not buy more dark grades as they are not of special nutrition value and are even considered as weeds.
Dried fig – very useful help, when there is no in existence of fresh and ripe fruits. Therefore it is recommended to prepare them for a cold time. For this purpose the ratio of 1:3-5 fresh-gathered fruits undertakes and are dried up within 3-4 days on sunlight then it is stored in the cool place.
Traditional medicine recommends to use broth from fig leaves as anti-inflammatory and antiseptic as in them there are special substances – coumarins.
We recommend "Jam from a fig":
- 500 grams of fresh and ripe fruits of a fig
- 400 grams of sugar
- 50 ml of lemon juice
Fresh fruits should be washed and wiped with a dry napkin or a towel. To take a kitchen pricker or a usual needle and to make punctures on a fig with distance of 1-1.5 cm. To spread out in the correct order in specially prepared container, to fill up with sugar and to leave for 3 days. After the appointed term to put on fire and to add lemon juice. After contents begin to boil – to reduce fire and to leave to cook within 40 minutes. After readiness to leave jam to cool down, without mixing before full cooling in advance. To pour in banks.