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Contains natural sugars, fiber, and healthy fats
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 piece (medium) of Figs with pistachio (40 g) has 134 calories. That works out to 335 calories per 100 g. It contains 25 g of carbs, 2.7 g of protein, 3.6 g of fat and 3.9 g of fiber. Its 0.2 mg of Copper covers 19% of the Daily Value. Its glycemic index is 48 (medium), so it raises blood sugar at a moderate pace.
Selected: 2 piece (medium) · 40 g
134
KCAL / 40G
Carbs
25g
· 9% DV
Protein
2.7g
· 5% DV
Fat
3.6g
· 5% DV
Fiber
3.9g
· 14% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 70% · Protein 8% · Fat 22%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 134 kcal | |
| Total fat | 3.6 g | 5% |
| Saturated fat | 0.4 g | 2% |
| Trans fat | 0 g | |
| Sodium | 3.2 mg | 0% |
| Total carbohydrate | 25 g | 9% |
| Fiber | 3.9 g | 14% |
| Protein | 2.7 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 2 piece (medium) | 40 g | 134 kcal |
| 1 piece (small) | 20 g | 67 kcal |
| 0.25 cup (chopped) | 35 g | 117 kcal |
| 1 serving (medium) | 50 g | 168 kcal |
| 3 piece (large) | 60 g | 201 kcal |
| ½ cup (chopped) | 70 g | 234 kcal |
| 1 serving (large) | 80 g | 268 kcal |
| 100 g | 100 g | 335 kcal |
| 5 piece (jumbo) | 100 g | 335 kcal |
Calculated from 335 calories per 100 g.
Figs with pistachio are a sweet made by pairing figs—often dried ones—with pistachio kernels. They may be served whole, topped with chopped nuts, or prepared by opening and filling the figs.
Figs with pistachio are a familiar Turkish-style combination, especially as a simple dried-fruit sweet. Recipes vary by household and seller, so the name does not always mean one fixed preparation or a syrup-soaked dessert.
Yes, fresh figs work, but they are softer and much more perishable than dried figs. Fill or top them shortly before serving, keep them chilled, and avoid storing them for long after they have been cut.
To make figs with pistachio, gently open softened dried figs, add whole or chopped pistachios, and close them around the filling. Serve them as they are, or warm them briefly if you prefer a softer texture.
Soften dried figs for figs with pistachio by briefly soaking them in warm water, then draining and drying them well. Do not leave them wet: excess moisture can make the finished sweets soggy and shorten their keeping time.
Figs with pistachio pair well with plain tea or coffee, and can also be served with mild cheese or thick plain yogurt. These less-sweet accompaniments balance the figs’ concentrated sweetness without needing syrup.
Store figs with pistachio in an airtight container in a cool, dry place if they are fully dried. Refrigerate fresh or moist versions, and discard them if you notice mold, an off smell, or an unusually sticky surface.
Yes, figs with pistachio can be frozen in a sealed container. Thaw them in the refrigerator; the figs may become softer, so they are best eaten as a snack or used in a dessert rather than presented as firm pieces.
No, figs with pistachio do not need added sugar because figs are naturally sweet. Some recipes add honey or syrup, but the fruit and pistachios make a flavorful sweet without those extras.
People with diabetes may be able to include figs with pistachio, but the figs’ natural sugars and carbohydrates can raise blood glucose. Keep the portion modest and follow your clinician’s guidance for your individual meal plan.
Vitamins
Biotin
1.6µg · 5% DV
B6
0.08mg · 5% DV
B1
0.05mg · 4% DV
B2
0.04mg · 3% DV
Minerals
Copper
0.17mg · 19% DV
Phosphorus
66mg · 9% DV
Potassium ⭐
256mg · 8% DV
Magnesium
31mg · 7% DV
Sodium
3.2mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 134 calories in 2 piece (medium) (40 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Figs with pistachio bring together the concentrated sweetness of dried figs and the rich, nutty flavour of pistachios. They are often made by filling a dried fig with pistachios, drawing on ingredients familiar in Turkish sweets and snack foods. In Turkey, they suit a tea or coffee break and can be served after a meal; elsewhere, they also work as a small snack or an addition to a dried-fruit platter. The figs contribute natural sugars and fibre, while pistachios add healthy fats and some protein, making this a satisfying, energy-dense bite. Pair one with plain yoghurt for a less sweet snack.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.4g
MONOUNSATURATED
1.84g
POLYUNSATURATED
0.88g
Omega 6:3 ratio 21:1
Above the ideal 4:1 (21:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.