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Serving Size 100g
% Daily Value*
Total Fat 0.3g
Saturated Fat 0.06g
Total Carbohydrate 19.2g
Dietary Fiber 2.9g
*Percent Daily Values
are based on a 2,000 calorie diet. Your daily values may be higher or lower depending
on your calorie needs.
Vitamin A 142IU
Retinol equivalents 7μg
Vitamin C 2mg
Vitamin D 0IU (0μg)
D2 Ergocalciferol ~IU (~μg)
D3 Cholecalciferol ~IU (~μg)
Vitamin E 0.11mg
Vitamin K 4.7μg
K1 - Dihydrophylloquinone ~μg
K2 - Menaquinone-4 ~μg
Vitamin B12 0μg
Pantothenic acid 0.3mg
Vitamin B6 0.113mg
Folic Acid 0μg
Food Folate 6μg
Dietary Folate Equivalents 6μg
Omega 3 to Omega 6 Ratio
Omega 6 to Omega 3 Ratio
Total Omega 3s
18D3CN3 Alpha Linolenic(ALA)
18D4 Stearidonic (SDA)
Total Omega 6s
18D2CLA Conjugated Linoleic(CLA)
18D3CN6 Gamma-linolenic (GLA)
20D3N6 Di-homo-gamma-linolenic (DGLA)
20D4N6 Arachidonic (AA)
22D4 Adrenic (AA)
Essential Amino Acids
Percent of Daily CalorieTarget (2000 calories)
Percent Water Composition
Protein to Carb Ratio (g/g)
How to choose Figs: Figs are best when they are mushy and soft, but you can buy figs firm and allow them to ripen at home. Look for figs with a good smell, and few blemishes.
Climate and origin: Figs originated in Asia minor and are one of the first fruits to be cultivated. Figs do best in warm temperate to sub-tropical climates, but there are some hardy varieties which can grow in colder climates. (zones 5-10 in the U.S.)
Taste: Figs have a subtle fragrant taste and the degree of sweetness varies widely by variety.
Miscellaneous information: The most popular fig for drying and shipping, Black Mission Figs get their name from Spanish Missionaries who introduced figs to San Diego California in the late 1800s.
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