Nutrition fact of the day - 5 reasons why you should consume Figs this winter

Figs, or anjeer are a popular snack that is mostly eaten in a dried form. Apart from tasting great, these fruits also contain plenty of dietary fiber and antioxidants, together with essential vitamins and minerals. You can either have them raw, or soak them overnight and consume them in the morning. Since they are sweet, they are also a great alternative to sugar laden desserts, or can be used to sweeten up any recipe, without adding on too many calories. Here are 5 reasons why you should consume more of this super fruit this winter...

Figs are considered as superfoods, because these fruits contain both soluble and insoluble fibers, which function as a natural intestinal cleaning tool. A single portion of dried figs, contains 5 grams of dietary fiber, which helps people prevent constipation, while it supports their bowel health and beneficial gut bacteria, through prebiotic functions.

The fiber maintains colon health because it decreases diverticulitis development risk, and improves nutrient absorption in the body. Research shows that figs in the diet, help people achieve better digestion and reduced bloating, when they have slow bowel movements.

The fiber content in figs helps people with diabetes and prediabetes, because it reduces the speed at which their body absorbs sugar, which prevents their blood sugar levels from rising too quickly. The glycemic index of dried figs, falls in the middle range, while their polyphenolic compounds help cells become more responsive to insulin, which improves their ability to utilize glucose.

Research on fig leaf extracts and fruit, shows reduced fasting blood sugar and lower insulin needs in type 1 and type 2 diabetics. Eating 2-3 figs with your meals will help you maintain steady energy levels, instead of getting the quick energy drop, that happens when you consume refined sweets.

The body can eliminate dangerous free radicals through the antioxidant compounds, which include polyphenols, flavonoids, carotenoids and vitamin E, that exist in figs. These compounds reduce inflammation which provides benefits to patients who have persistent medical conditions such as heart disease, and arthritis.

Studies conducted in laboratory settings and with human subjects, prove that figs contain strong antioxidants, which protect cells and strengthen the immune system and demonstrate ability to fight cancer progression. The compounds demonstrate anti-inflammatory properties, which help patients with diabetes-related oxidative stress.

The non-dairy nutrients in figs contain calcium, magnesium, phosphorus and potassium, which help people maintain bone density and stop osteoporosis from developing. The calcium content in four dried figs amounts to 60mg, which helps build bones, and protects against fractures, primarily benefiting people who are older than 60, or follow a vegan diet.

The potassium content in figs works to counteract acidic substances which extract calcium from body tissues, while magnesium enables better nutrient absorption. Regular consumption links to better bone health in studies on mineral-rich diets.

The combination of fiber and potassium and antioxidants in figs functions to decrease bad cholesterol levels, while it helps control blood pressure and safeguards artery health. The body uses potassium to relax blood vessels while soluble fiber acts as a cholesterol binder, which helps the body remove cholesterol through the digestive system.

Research shows that eating figs as part of your meals helps lower triglyceride levels which protects you from developing high blood pressure, that improves blood circulation and decreases your risk of heart disease. Their fat-lowering properties create an additional defense mechanism which protects the cardiovascular system.

Disclaimer: This article is informational only and not a substitute for medical advice