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Contains concentrated natural fruit sugars and fiber; prepared without added sugar.
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Homemade fig fruit leather (40 g) has 100 calories. That works out to 250 calories per 100 g. It contains 25.5 g of carbs, 1.3 g of protein, 0.4 g of fat and 3.9 g of fiber. Its 0.1 mg of Copper covers 13% of the Daily Value. Its glycemic index is 55 (high), so it raises blood sugar quickly.
Selected: 1 serving (medium) · 40 g
100
KCAL / 40G
Carbs
25.5g
· 9% DV
Protein
1.3g
· 3% DV
Fat
0.4g
· 1% 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 92% · Protein 5% · Fat 3%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 100 kcal | |
| Total fat | 0.4 g | 1% |
| Saturated fat | 0.07 g | 0% |
| Trans fat | 0 g | |
| Sodium | 4.8 mg | 0% |
| Total carbohydrate | 25.5 g | 9% |
| Fiber | 3.9 g | 14% |
| Protein | 1.3 g | 3% |
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 |
|---|---|---|
| 1 serving (medium) | 40 g | 100 kcal |
| 1 teaspoon (small) | 8 g | 20 kcal |
| 1 tablespoon (small) | 15 g | 38 kcal |
| 1 slice (thin) | 20 g | 50 kcal |
| 1 serving (small) | 30 g | 75 kcal |
| 1 serving (large) | 60 g | 150 kcal |
| 1 slice (thick) | 80 g | 200 kcal |
| 100 g | 100 g | 250 kcal |
| 1 serving (extra large) | 100 g | 250 kcal |
Calculated from 250 calories per 100 g.
Homemade fig fruit leather is made by spreading puréed figs into a thin layer and drying it until pliable. It can be prepared with no added sugar, so its sweetness comes from the figs themselves.
To make homemade fig fruit leather, wash ripe figs, blend them into a purée, spread the purée thinly on a lined tray, and dry it in the sun or a low oven until it is no longer wet. Cool it before cutting or rolling.
Homemade fig fruit leather may stay sticky if it has not dried thoroughly; figs’ natural sugars can also leave the surface tacky. Let it dry longer in a clean, low-humidity spot, then cool it fully before wrapping.
Keep homemade fig fruit leather in an airtight container in a cool, dry place once it is fully cooled. Because homemade batches vary in moisture, discard it if you notice mold, an off smell, or dampness rather than relying on a fixed shelf life.
Yes, homemade fig fruit leather can be frozen. Separate pieces with parchment so they do not stick together, seal them in a freezer-safe container, and thaw them while still wrapped to limit condensation.
No, ripe figs can sweeten homemade fig fruit leather without added sugar. If the finished leather tastes too tart, choose riper figs next time rather than assuming sugar is necessary.
Usually, no. Homemade fig fruit leather is often made by blending washed figs with their skins, which helps use the whole fruit; peeling is optional if you prefer a smoother purée.
Dry homemade fig fruit leather until it is pliable rather than brittle, and roll it after it has cooled. If the edges crack, the layer may be too thin or it may have dried too long; slightly thicker purée can help.
Homemade fig fruit leather pairs well with nuts, especially walnuts or almonds, and can be served with cheese or yogurt. Cut it into small pieces for a snack or add strips to a lunchbox.
Homemade fig fruit leather contains concentrated natural fruit sugars, even when no sugar is added, so it can raise blood glucose. If you have diabetes, discuss a suitable portion with your clinician or dietitian.
Vitamins
Vitamin K
6.2µg · 5% DV
B5
0.17mg · 3% DV
B1
0.04mg · 3% DV
Biotin
0.88µg · 3% DV
Minerals
Copper
0.12mg · 13% DV
Manganese
0.2mg · 9% DV
Potassium ⭐
272mg · 8% DV
Calcium
65mg · 7% DV
Sodium
4.8mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 100 calories in 1 serving (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.
Homemade fig fruit leather is made by mashing ripe figs, spreading the purée into a thin layer and drying it until pliable. It draws on the long tradition of preserving figs in Turkey and other fig-growing regions, using the fruit’s own sweetness rather than added sugar.
Chewy and fragrant, with a concentrated fig flavour, it is cut into pieces for a snack or served alongside tea; in Turkey, it may also be paired with walnuts. Drying concentrates the fruit’s natural sugars as well as its fibre, so a small piece can be satisfying. For a less sweet snack, pair it with plain yogurt or a handful of nuts.
High
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.
No known major 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
0.07g
MONOUNSATURATED
0.06g
POLYUNSATURATED
0.14g
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Nutrition data compiled from USDA FoodData Central and scientific sources.