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Source of fiber and potassium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
74
KCAL / 100G
Carbs
19.2g
· 93%
Protein
0.8g
· 4%
Fat
0.3g
· 3%
Fiber
2.9g
Vitamins
B5
0.3mg · 6% DV
B6
0.11mg · 6% DV
B1
0.06mg · 5% DV
B2
0.05mg · 4% DV
Minerals
Potassium ⭐
232mg · 7% DV
Calcium
35mg · 4% DV
Magnesium
17mg · 4% DV
Phosphorus
14mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.06g
MONOUNSATURATED
0.07g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 14:1
Above the ideal 4:1 (14:1).
Fresh purple fig contains 74 calories per 100g. The total calories will vary with portion size.
There are 19.18g of carbohydrates per 100g of fresh purple fig. Carb intake depends on how much you eat.
They provide 2.9g of fiber per 100g. That makes them a fiber-containing fruit option.
Yes, but only a small amount. Fresh purple fig has 0.75g of protein per 100g.
Yes, they are very low in fat. They contain just 0.3g of fat per 100g.
The glycemic index of fresh purple fig is 35. This is considered a low GI value.
Fresh purple figs are an unprocessed fruit and provide fiber with very low fat. They can fit into a balanced diet depending on your overall intake.
Yes, fresh purple figs are suitable for both vegan and vegetarian diets. They are also compatible with Paleo, Mediterranean, Flexitarian, Gluten-Free, and Sattvik eating patterns.
Yes, fresh purple figs are suitable for a gluten-free diet. Gluten-free is listed in their diet compatibility.
No, fresh purple figs are classified as unprocessed. That means they are in their natural, minimally altered form.
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Nutrition data compiled from USDA FoodData Central and scientific sources.