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Source of fiber and potassium
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
3 piece (medium) of Three figs (150 g) has 111 calories. That works out to 74 calories per 100 g. It contains 28.8 g of carbs, 1.1 g of protein, 0.5 g of fat and 4.4 g of fiber. Its 0.1 mg of Copper covers 12% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 3 piece (medium) · 150 g
111
KCAL / 150G
Carbs
28.8g
· 10% DV
Protein
1.1g
· 2% DV
Fat
0.5g
· 1% DV
Fiber
4.4g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 93% · Protein 4% · Fat 3%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 111 kcal | |
| Total fat | 0.5 g | 1% |
| Saturated fat | 0.09 g | 0% |
| Trans fat | 0 g | |
| Sodium | 1.5 mg | 0% |
| Total carbohydrate | 28.8 g | 10% |
| Fiber | 4.4 g | 16% |
| Protein | 1.1 g | 2% |
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) | 40 g | 30 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 (diced) | 180 g | 133 kcal |
| 1 serving (large) | 200 g | 148 kcal |
Calculated from 74 calories per 100 g.
Ripe figs feel slightly soft, smell sweet, and may bend gently near the stem. Firm, unscented figs are usually underripe. Avoid fruit that is moldy, leaking, or has an unpleasant sour smell.
Yes, fig skin is edible, so there is no need to peel the fruit. Wash the figs gently first; if you dislike the skin’s texture, cut them open and scoop out the flesh.
Keep fresh figs dry and uncrushed in a covered container in the refrigerator, and eat them within a few days. Their delicate skin bruises easily, so remove any damaged fruit and check for mold before eating.
Yes, rinse figs gently under running water just before eating. Their thin skin bruises easily, so avoid scrubbing and pat them dry with a clean towel.
Yes, figs can be frozen, but they become soft and watery after thawing. Wash and dry them first; use the thawed fruit in smoothies, sauces, or cooked dishes rather than expecting a fresh-firm texture.
Yes, the tiny seeds inside figs are edible and are a natural part of the fruit. You do not need to remove them; their slight crunch is normal.
Yes. Fresh figs contain more water and have a soft, delicate texture, while drying concentrates their sweetness and makes them chewier. They are not always interchangeable in recipes, especially where moisture matters.
Figs provide fiber, which can support regular bowel movements as part of a diet with enough fluids. They are not a treatment for ongoing constipation; seek medical advice if symptoms persist or are severe.
Yes, many people with diabetes can include figs while accounting for their natural carbohydrates, which can affect blood sugar. The suitable portion depends on your treatment and glucose goals, so ask your clinician or dietitian if you need personalized guidance.
Usually, no visible wasp is inside a ripe fig. Some fig varieties have a pollination relationship with tiny fig wasps, but the fruit is not a container of intact wasps, and many common cultivated varieties develop without them.
Vitamins
B6
0.17mg · 10% DV
B5
0.45mg · 9% DV
B1
0.09mg · 8% DV
Vitamin K
7.05µg · 6% DV
Minerals
Copper
0.11mg · 12% DV
Potassium ⭐
348mg · 10% DV
Manganese
0.2mg · 9% DV
Magnesium
26mg · 6% DV
Sodium
1.5mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 111 calories in 3 piece (medium) (150 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.
Three figs are a serving of fresh figs, a soft, sweet fruit enjoyed around the Mediterranean and grown in many other warm regions. Their thin skins range from green to deep purple, while the tender flesh is dotted with tiny seeds that give each bite a gentle crunch.
Eat them ripe on their own, slice them over porridge or yoghurt, or pair them with cheese and nuts. In Turkey and other Mediterranean food traditions, fresh figs are also served at breakfast and used in simple desserts. They provide fibre and potassium, with most of their carbohydrate coming from naturally occurring sugars. For a more filling snack, have them with plain yoghurt or a small handful of nuts; particularly ripe figs can also sweeten a dish without added sugar.
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 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
0.09g
MONOUNSATURATED
0.11g
POLYUNSATURATED
0.21g
Omega 6:3 ratio 10.5:1
Above the ideal 4:1 (10.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.