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Source of fiber and potassium
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Red sweet fig (50 g) has 37 calories. That works out to 74 calories per 100 g. It contains 9.6 g of carbs, 0.4 g of protein, 0.2 g of fat and 1.5 g of fiber. Its glycemic index is 61 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 50 g
37
KCAL / 50G
Carbs
9.6g
· 3% DV
Protein
0.4g
· 1% DV
Fat
0.2g
· 0% DV
Fiber
1.5g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 92% · Protein 4% · Fat 4%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 37 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.03 g | 0% |
| Trans fat | 0 g | |
| Sodium | 0.5 mg | 0% |
| Total carbohydrate | 9.6 g | 3% |
| Fiber | 1.5 g | 5% |
| Protein | 0.4 g | 1% |
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 piece (medium) | 50 g | 37 kcal |
| 1 piece (small) | 35 g | 26 kcal |
| 1 piece (large) | 65 g | 48 kcal |
| 100 g | 100 g | 74 kcal |
| 2 piece (medium) | 100 g | 74 kcal |
| 3 piece (medium) | 150 g | 111 kcal |
| 1 cup (chopped) | 150 g | 111 kcal |
| 1 cup (whole) | 225 g | 167 kcal |
Calculated from 74 calories per 100 g.
Red sweet figs often split when the fruit takes up water quickly, commonly after rain or irregular watering as it ripens. Pick split figs promptly and use them soon; discard any with mold, a sour smell, or signs of decay.
Yes, you can freeze red sweet figs, but thawed fruit becomes soft and is better for cooking than eating fresh. Wash and dry the figs thoroughly, freeze them in a single layer, then transfer them to a sealed container.
Yes, red sweet fig skin is edible, so peeling is optional. Rinse the fruit gently under running water and remove the stem. If you dislike the skin’s texture, cut the fig in half and scoop out the flesh.
A ripe red sweet fig usually feels soft when gently pressed, smells sweet, and hangs slightly from its stem. Avoid fruit that is rock-hard or has mold, a sour odor, or leaking, mushy spots.
No, red sweet figs do not ripen or become much sweeter once picked. Choose fruit that is already fragrant and slightly soft, and eat firm, unripe figs only if you enjoy their less-sweet taste.
Yes, rinse a red sweet fig under cool running water just before eating, then pat it dry. Handle it gently because ripe figs bruise easily. Washing well ahead of time can leave the fruit damp and encourage spoilage.
A red sweet fig may taste sour if it was picked before fully ripening or has started to spoil. Choose fruit that smells sweet and yields slightly to gentle pressure; discard figs with a fermented odor or mold.
Not usually in the red sweet figs sold for eating. Many cultivated fig varieties develop without fig-wasp pollination; where pollination does occur, the wasp is broken down as the fig develops, so you will not find an intact wasp inside.
People with diabetes can include red sweet figs, but the fruit’s natural sugars can raise blood glucose. Pairing a portion with a meal may suit some people better than eating it alone; follow your personal meal plan or ask your clinician for guidance.
Dogs can have a small piece of ripe red sweet fig flesh as an occasional treat, but too much may upset their stomach. Do not give dogs fig leaves or stems, and stop offering the fruit if it causes a reaction.
Vitamins
B6
0.06mg · 4% DV
B5
0.15mg · 3% DV
B1
0.03mg · 3% DV
Vitamin K
2.35µg · 2% DV
Minerals
Copper
0.04mg · 4% DV
Potassium ⭐
116mg · 3% DV
Manganese
0.07mg · 3% DV
Magnesium
8.5mg · 2% DV
Sodium
0.5mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 37 calories in 1 piece (medium) (50 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.
Red sweet fig is the ripe fruit of the fig tree, with soft flesh dotted with tiny edible seeds. Its red colouring can be more noticeable in the skin or the centre, depending on the variety. It is enjoyed fresh and may also be dried for keeping.
In the Mediterranean and elsewhere, figs are eaten as a snack, alongside cheese and nuts, or added to breakfast bowls and desserts. A ripe one is tender and honey-sweet; wash it and eat it whole, or split it open to serve. Red sweet fig provides fibre and potassium, while most of its energy comes from carbohydrates. Pair it with plain yoghurt or nuts for a more filling snack without adding much sweetness.
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 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
0.03g
MONOUNSATURATED
0.04g
POLYUNSATURATED
0.07g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.