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Naturally sweet and a source of potassium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
68
KCAL / 100G
Carbs
17.6g
· 92%
Protein
0.8g
· 4%
Fat
0.3g
· 4%
Fiber
2.1g
Vitamins
B5
0.28mg · 6% DV
B6
0.11mg · 6% DV
B1
0.06mg · 5% DV
B2
0.05mg · 4% DV
Minerals
Potassium ⭐
218mg · 6% DV
Magnesium
16mg · 4% DV
Calcium
31mg · 3% DV
Phosphorus
14mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.06g
MONOUNSATURATED
0.07g
POLYUNSATURATED
0.11g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Peeled black figs provide 68 calories per 100 g.
A 100 g portion of peeled black figs contains 17.6 g of carbohydrates.
Peeled black figs contain 0.8 g of protein per 100 g. They are not considered a high-protein fruit.
Yes, but only a very small amount. They contain 0.3 g of fat per 100 g.
Peeled black figs provide 2.1 g of fiber per 100 g. This can contribute to total daily fiber intake.
Peeled black figs have a glycemic index of 61. This is generally considered a medium glycemic index value.
With 17.6 g of carbohydrates per 100 g and a glycemic index of 61, peeled black figs may affect blood sugar. Portion size matters when considering their impact.
Peeled black figs contain 68 calories per 100 g and are low in fat. Their fit in a diet depends on your overall calorie and carbohydrate goals.
Yes. Peeled black figs are compatible with vegan, vegetarian, pescatarian, and gluten-free diets.
Yes, peeled black figs are listed as compatible with a paleo diet. They also fit Mediterranean, flexitarian, and Sattvik eating patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.