Fig, or fig - the tree having branchy krone and large leaves. Depending on a grade the fruits of a plant have green, brown, yellow, reddish or black color. The fig has a set of useful and medicinal properties thanks to which it is widely used in healthy food and traditional medicine.
Advantage of a fig
The fig contains a large amount of proteins and vitamins C, RR, group B, it is a lot of salts of potassium, magnesium and calcium. At structure there are pectinaceous substances, organic acids, cellulose, pantothenic and folic acid. Fruits of a fig possess anti-inflammatory, febrifugal, diuretic, light laxative, expectorant and antiseptic action.
Thanks to the high content of potassium, the fig should be included in a diet to people with diseases of a cardiovascular system. These fruits are recommended to be used to women during critical days as means for maintenance of balance of vitamins and minerals in an organism. The dried figs are very useful to people whose work is connected with intense mental activity.
The fresh fig isn't stored therefore it is a little slightly dried and slightly press. The fig in a dried look is highly nourishing useful foodstuff.
Medicinal properties of a fig
In traditional medicine the fig is recommended at gastritises, for improvement of composition of blood, as diuretic and expectorant means. The fig contains substance ficin which helps to treat thromboembolic diseases. The fig is useful at venous insufficiency, is applied to prevention of a hypertension. Fresh fruits well help at an anemia, an urolithic disease and as depletive. For treatment of locks they should be soaked in olive oil and to accept in the morning on an empty stomach. Fig juice at regular reception will help to get rid of sand in kidneys. The steamed-out fig or gruel from fresh fruits are applied to acceleration of opening of abscesses and furuncles. The fig has disinfecting effect therefore infusion of fruits is used for rinsing of a throat at cold, when washing abscesses.
The fig isn't recommended to the people having diabetes and gout. Fruits contain a lot of cellulose therefore they shouldn't be used in a large number at digestive tract diseases.
At bronchitis and tracheitises curative broth of a fig perfectly helps with water or with milk. To prepare broth, take ripe fruits, wash them, crush, put in the enameled ware, fill in with 2 glasses of the boiling milk, bring to the boil and prepare 20 minutes. Filter ready broth. Accept it 2-4 times a day in number of 100 grams. This means is used as sudorific and febrifugal and also for treatment of enterit, dysentery. Fig broth in milk is given to children at whooping cough or as tasty and nutritious means.