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Common fig nutrition: glycemic index, calories and diets

Figs, raw
*all the values are displayed for the amount of 100 grams
Article author photo Victoria Mazmanyan by Victoria Mazmanyan | Last updated on August 22, 2023
Medically reviewed by Igor Bussel Article author photo Igor Bussel


The common fig (Ficus carica), or just fig, is the flowering plant of the eponymous tree. It is closely related to mulberries, being from the same Moraceae family. Fig trees have a rich history, accompanying humans with their travels for centuries, being one of the earliest cultivated fruit trees. Today they are also commonly used as ornaments.


Figs come in a variety of colors and sizes; however, they are almost always in a sack shape, with a soft inside that consists of hundreds of tiny seeds, with a mellow sweet taste. The most common figs we see հave black and green peels and pink pulps. Namely, the four most well studied horticultural varieties are the Caprifig, the Smyrna, the San Pedro, and, of course, the Common or the Adriatic, each having their own sub-varieties (1). The edible fig is a multiple accessory fruit botanically referred to as syconium.


The Greek philosopher Theophrastus, the founder of modern botany, described how insects enter and leave the figs (2). That is because each fig species has its own wasp pollinator, so wild fig fruits often have dead wasps in them. However, if the wasp doesn’t manage to leave the fruit in time, the enzymes will break it down as the fig ripens (3). That being said, modern agriculture has found ways to grow figs without the help of wasps as pollinators.

Figs are a year-round fruit, which is part of the reason, as well as the high calcium concentration, that ecologists consider it to be a “keystone resource.” It is included in the diets of hundreds of species of insects, birds, mammals, reptiles, and even fish, dispersing the seeds wherever they go (4).


We will talk about the nutritional value contained in 100g of a fig, which is the equivalent of 2 serving sizes, with a serving size being one medium fig, weighing 50g.

Macronutrients and Calories

A 100g serving or two medium figs contain only 74 calories, making figs relatively low in calories.

A fig has only 1% protein and almost no fats, meaning it is very low in saturated fats and has no trans fats and no cholesterol.

Of the little protein that it has, among the essential amino acids, tryptophan, threonine, isoleucine, valine, and histidine each make up 2% of the protein. The other essential amino acids, leucine, lysine, methionine, and phenylalanine, are equal in amounts, making up 1% each.

Macronutrients chart

19% 78%
Daily Value: 2%
0.75 g of 50 g
Daily Value: 0%
0.3 g of 65 g
Daily Value: 6%
19.18 g of 300 g
Daily Value: 4%
79.11 g of 2,000 g
0.66 g

Carbs in Figs

Fig fruits mainly contain water and carbohydrates as major macro nutritional components. The total carbohydrate amount per 100g of figs equals 19.18g.

The chart below highlights the distribution among the macros.

Vitamin coverage chart

Vitamin A Vitamin E Vitamin D Vitamin C Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B5 Vitamin B6 Folate Vitamin B12 Vitamin K 9% 3% 0% 7% 15% 12% 8% 18% 27% 5% 0% 12%
Vitamin A: 142 IU of 5,000 IU 3%
Vitamin E : 0.11 mg of 15 mg 1%
Vitamin D: 0 µg of 10 µg 0%
Vitamin C: 2 mg of 90 mg 2%
Vitamin B1: 0.06 mg of 1 mg 5%
Vitamin B2: 0.05 mg of 1 mg 4%
Vitamin B3: 0.4 mg of 16 mg 3%
Vitamin B5: 0.3 mg of 5 mg 6%
Vitamin B6: 0.113 mg of 1 mg 9%
Folate: 6 µg of 400 µg 2%
Vitamin B12: 0 µg of 2 µg 0%
Vitamin K: 4.7 µg of 120 µg 4%


Figs contain copious amounts of calcium and potassium. They are also high in manganese, magnesium, copper, and iron.

Zinc, phosphorus, choline, and selenium can be found in low to moderate amounts. Figs are low in sodium.

Mineral coverage chart

Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper Manganese Selenium Choline 11% 14% 13% 6% 21% 1% 5% 24% 17% 2% 3%
Calcium: 35 mg of 1,000 mg 4%
Iron: 0.37 mg of 8 mg 5%
Magnesium: 17 mg of 420 mg 4%
Phosphorus: 14 mg of 700 mg 2%
Potassium: 232 mg of 3,400 mg 7%
Sodium: 1 mg of 2,300 mg 0%
Zinc: 0.15 mg of 11 mg 1%
Copper: 0.07 mg of 1 mg 8%
Manganese: 0.128 mg of 2 mg 6%
Selenium: 0.2 µg of 55 µg 0%
Choline: 4.7 mg of 550 mg 1%

Health Impact

Figs can be eaten fresh or dried. The nutritional value of a fresh fig is sometimes higher; however, figs are highly sensitive to physical damage, and dried figs are a way to spread the use of figs beyond the areas that produce it. Dried fruits have been proven to have greater nutrient density, increased shelf life, and greater phenol antioxidant content when compared to fresh fruits. Dried figs can significantly increase the antioxidant capacity of blood plasma for 4 hours after consumption (5).


Fig allergies are not that common, with only a few cases reported to date. The main manifestations are usually either an anaphylactic reaction or an oral allergy syndrome. People with a fig allergy can often feel a tingling, itching, or swelling sensation in the mouth right after consuming the fruit. The most common allergens in figs are the proteins related to the skin (6).

Fig trees can also cause skin rashes called phytophotodermatitis due to compounds within fig leaves called furocoumarins, consisting of psoralen, bergapten, and others. Phytophotodermatitis is a toxic reaction due to skin exposure to certain plants, followed by exposure to sunlight. It is not a photoallergic reaction but rather a phototoxic one, meaning prior sensitization is not necessary, and anyone can be affected by it (7).

Scientists have discovered a cross-reactivity between fig fruit, the weeping fig, and other fruits like kiwi, papaya, avocado, pineapple, and banana. Dependent sensitization to rubber latex allergens was not found (8).


Studies have found that due to a phytohormone called abscisic acid, fig fruit extract supplementation can be a promising nutritional change for diabetes management. It may improve acute postprandial glucose and insulin homeostasis and be a possible adjunctive treatment for glycemic management in prediabetes and diabetes mellitus type 2 (9, 10).

Another research has treated experimental diabetes in rats with fig fruit extracts, confirming that figs’ antioxidant properties ameliorate diabetic conditions (11).

The glycemic index of dried figs is 61, which puts it in the moderate category. Compared to dried figs, dates and raisins have a higher glycemic index.

However, prunes, dried apples, peaches, and apricots have a lower glycemic index (12).

Incorporating a decoction of fig leaves as a supplement for breakfast has been proven to help patients with type 1 diabetes lower their daily required insulin dose by 12% (13).

The aqueous extract of Ficus carica leaves has been proven to have significant hypoglycemic effects in streptozotocin-diabetic rats after an oral or intraperitoneal administration (14).


Compounds within fig latex, like sitosterols and acyl moieties, primarily palmitoyl and linoleyl, have been established to be potent cytotoxic agents, showing inhibitory effects on the proliferation of various cancer cell lines during in vitro experiments (15).

Fig tree latex and leaves can be used as a potential therapeutic treatment on colorectal cancer cells due to their antiproliferative and apoptosis-inducing qualities (16).

Another study has found the active compounds bergapten and psoralen to play an important role in the anticancer effects of the fig tree leaves. Ficus carica leaves can be a good source to use in the development of drugs for suppressing cancer cell growth and migration against breast cancer (17), as well as cervical (18) and liver cancer (19).


Research has shown that the aqueous methanol extract of the fig fruit decreases the blood pressure of glucose-induced hypertensive rats, presenting with strong negative inotropic and chronotropic effects (20). This makes the fig fruit a potential substance for developing natural hypotensive drugs.

Ficus carica leaf extracts can also play a role as a food supplementation for poultry due to the fact that adding the extract significantly reduced the levels of triglycerides and total cholesterol production in poultry liver (21).

Other studies have also shown fig leaf extracts to have hypolipidemic effects in lab animals. One study showed that the extract improves the lipid profile and decreases adipogenic risk factors in high-fat diet rats (22).

Another research found the leaves to significantly affect carbohydrate metabolism enzymes, promising hypoglycemic and hypolipidemic activities in type 2 diabetic rats (23).

Nevertheless, when it comes to the direct effects of the fig leaf extract on humans, it has not been proven yet. A study concluded that consumption of dried figs does not decrease serum low-density lipoprotein or total cholesterol concentrations. On the contrary total cholesterol levels increased in the subjects (24).

The fruit has been studied to repress adenosine-5-diphosphate and adrenaline-induced human platelet aggregation, expressing antiplatelet activity. The ripe dried fruit also exhibited spasmolytic activity, most probably mediated by activating potassium ion ATP channels (25).

Digestive System

Figs are often used in traditional medicine to treat constipation and various digestive issues. Scientists have researched some of those effects.

A study has shown the aqueous extract of fig leaves to have a natural laxative effect without causing diarrhea and to ameliorate functional gastrointestinal and motility disorders (26).

Figs can also be used as an effective treatment for constipation in dogs, further proving that fig paste may be useful as complementary medicine for people suffering from chronic constipation (27).

Consumption of figs can be helpful for patients with irritable bowel syndrome, improving symptoms such as frequency of pain, frequency of defecation, distention, and stool consistency (28).

In different studies over the years, figs have also been researched to have many more properties, such as hepatoprotective, antibacterial, antipyretic, antituberculosis, anthelmintic, antimutagenic, antifungal, antiviral, anti-inflammatory, and others (25, 29).

Fig in Diets

KetoDuring a keto diet, it is best to limit your carbohydrate intake to less than 50g a day. Since 2 figs contain about 20g of carbohydrates, it is advised to avoid this fruit or use it only in moderation (30)
DASHFigs are a good source of dietary fiber and potassium. They are also low in sodium, so they fit in both types of the DASH diet.
AtkinsFruits are not allowed in Atkins Phase 1, and only a limited number of fruits, of which figs are not a part, are allowed in Phase 2. However, you can have figs in moderate amounts during the Atkins 20, Phase 3, and 4, as well as the Atkins 40 and the Atkins 100 diets (31, 32).
MediterraneanFresh fruit is essential to the Mediterranean diet, so figs fit perfectly in this one.
PaleoA paleo diet includes plenty of fruits, and since fig trees are one of the oldest cultivated fruit trees, figs are a part of the paleo diet (33).
Vegan/ Vegetarian/ PescetarianFigs certainly suit vegetarian and pescetarian diets. However, it is debatable for a vegan diet since wasp pollinators are necessary to produce the fruit (34). Still, today there are methods of cultivating fig trees that do not require wasp pollinators.
DukanFruits are not allowed during the first two or Attack and Cruise phases of the diet, and you can only have one piece of fruit a day during the Consolidation Phase. Even though you can eat anything throughout the Stabilization phase, figs are one of the fruits that are advised to be avoided (35).
Intermittent FastingYou can eat figs during the eating periods, but not during fasting.
Low Fat & Low CalorieFigs have almost no fats and only 74 calories in a 100g serving. So you can eat figs during a low-fat and low-calorie diet in limited amounts.
Low CarbTwo figs have almost 20g of carbohydrates, so you have to moderate the intake of these fruits during a low-carb diet. 
Anti InflammatoryFigs have strong antioxidant activities, as well as some anti-inflammatory qualities (25, 36). Figs suit this diet.
BRATFigs are to be avoided during a BRAT diet (37).


  26. Review Article Ficus carica L. (Moraceae)
Article author photo Victoria Mazmanyan
Education: General Medicine at YSMU
Last updated: August 22, 2023
Medically reviewed by Igor Bussel

Important nutritional characteristics for Figs

Glycemic index ⓘ Source:
Check out our Glycemic index chart page for the full list.
61 (medium)
Glycemic load 5 (low)
Calories ⓘ Calories per 100-gram serving 74
Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols 16.28 grams
Serving Size ⓘ Serving sizes are taken from FDA's Reference Amounts Customarily Consumed (RACCs) 1 medium (2-1/4" dia) (50 grams)
Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral. -4.9 (alkaline)
TOP 27% Fiber ⓘHigher in Fiber content than 73% of foods
TOP 34% Sugar ⓘHigher in Sugar content than 66% of foods
TOP 36% Vitamin C ⓘHigher in Vitamin C content than 64% of foods
TOP 36% Net carbs ⓘHigher in Net carbs content than 64% of foods
TOP 36% Carbs ⓘHigher in Carbs content than 64% of foods

Figs calories (kcal)

Serving Size Calories Weight
Calories in 100 grams 74

Figs Glycemic index (GI)


Figs Glycemic load (GL)


Mineral chart - relative view

35 mg
TOP 41%
232 mg
TOP 52%
0.128 mg
TOP 58%
17 mg
TOP 68%
0.07 mg
TOP 69%
0.37 mg
TOP 81%
0.15 mg
TOP 87%
14 mg
TOP 91%
4.7 mg
TOP 92%
0.2 µg
TOP 94%
1 mg
TOP 98%

Vitamin chart - relative view

Vitamin C
2 mg
TOP 36%
Vitamin A
142 IU
TOP 39%
Vitamin K
4.7 µg
TOP 56%
Vitamin B6
0.113 mg
TOP 61%
Vitamin B1
0.06 mg
TOP 67%
Vitamin B5
0.3 mg
TOP 74%
6 µg
TOP 76%
Vitamin B2
0.05 mg
TOP 81%
Vitamin B3
0.4 mg
TOP 81%
Vitamin E
0.11 mg
TOP 85%
Vitamin B12
0 µg
TOP 100%
Vitamin D
0 µg
TOP 100%

Protein quality breakdown

Tryptophan Threonine Isoleucine Leucine Lysine Methionine Phenylalanine Valine Histidine 7% 7% 5% 4% 5% 2% 4% 5% 5%
Tryptophan: 6 mg of 280 mg 2%
Threonine: 24 mg of 1,050 mg 2%
Isoleucine: 23 mg of 1,400 mg 2%
Leucine: 33 mg of 2,730 mg 1%
Lysine: 30 mg of 2,100 mg 1%
Methionine: 6 mg of 1,050 mg 1%
Phenylalanine: 18 mg of 1,750 mg 1%
Valine: 28 mg of 1,820 mg 2%
Histidine: 11 mg of 700 mg 2%

Fat type information

22% 24% 53%
Saturated Fat: 0.06 g
Monounsaturated Fat: 0.066 g
Polyunsaturated fat: 0.144 g

Fiber content ratio for Figs

85% 15%
Sugar: 16.26 g
Fiber: 2.9 g
Other: 0.02 g

All nutrients for Figs per 100g

Nutrient Value DV% In TOP % of foods Comparison
Calories 74kcal 4% 79% 1.6 times more than OrangeOrange
Protein 0.75g 2% 88% 3.8 times less than BroccoliBroccoli
Fats 0.3g 0% 85% 111 times less than Cheddar CheeseCheddar Cheese
Vitamin C 2mg 2% 36% 26.5 times less than LemonLemon
Net carbs 16.28g N/A 36% 3.3 times less than ChocolateChocolate
Carbs 19.18g 6% 36% 1.5 times less than RiceRice
Cholesterol 0mg 0% 100% N/AEgg
Vitamin D 0µg 0% 100% N/AEgg
Iron 0.37mg 5% 81% 7 times less than BeefBeef
Calcium 35mg 4% 41% 3.6 times less than MilkMilk
Potassium 232mg 7% 52% 1.6 times more than CucumberCucumber
Magnesium 17mg 4% 68% 8.2 times less than AlmondAlmond
Sugar 16.26g N/A 34% 1.8 times more than Coca-ColaCoca-Cola
Fiber 2.9g 12% 27% 1.2 times more than OrangeOrange
Copper 0.07mg 8% 69% 2 times less than ShiitakeShiitake
Zinc 0.15mg 1% 87% 42.1 times less than BeefBeef
Phosphorus 14mg 2% 91% 13 times less than Chicken meatChicken meat
Sodium 1mg 0% 98% 490 times less than White BreadWhite Bread
Vitamin A 142IU 3% 39% 117.6 times less than CarrotCarrot
Vitamin A RAE 7µg 1% 54%
Vitamin E 0.11mg 1% 85% 13.3 times less than KiwifruitKiwifruit
Manganese 0.13mg 6% 58%
Selenium 0.2µg 0% 94%
Vitamin B1 0.06mg 5% 67% 4.4 times less than Pea rawPea raw
Vitamin B2 0.05mg 4% 81% 2.6 times less than AvocadoAvocado
Vitamin B3 0.4mg 3% 81% 23.9 times less than Turkey meatTurkey meat
Vitamin B5 0.3mg 6% 74% 3.8 times less than Sunflower seedSunflower seed
Vitamin B6 0.11mg 9% 61% 1.1 times less than OatOat
Vitamin B12 0µg 0% 100% N/APork
Vitamin K 4.7µg 4% 56% 21.6 times less than BroccoliBroccoli
Folate 6µg 2% 76% 10.2 times less than Brussels sproutBrussels sprout
Trans Fat 0g N/A 100% N/AMargarine
Saturated Fat 0.06g 0% 85% 98.3 times less than BeefBeef
Monounsaturated Fat 0.07g N/A 83% 148.5 times less than AvocadoAvocado
Polyunsaturated fat 0.14g N/A 82% 327.6 times less than WalnutWalnut
Tryptophan 0.01mg 0% 97% 50.8 times less than Chicken meatChicken meat
Threonine 0.02mg 0% 96% 30 times less than BeefBeef
Isoleucine 0.02mg 0% 96% 39.7 times less than Salmon rawSalmon raw
Leucine 0.03mg 0% 97% 73.7 times less than TunaTuna
Lysine 0.03mg 0% 97% 15.1 times less than TofuTofu
Methionine 0.01mg 0% 97% 16 times less than QuinoaQuinoa
Phenylalanine 0.02mg 0% 97% 37.1 times less than EggEgg
Valine 0.03mg 0% 96% 72.5 times less than Soybean rawSoybean raw
Histidine 0.01mg 0% 97% 68.1 times less than Turkey meatTurkey meat
Omega-3 - EPA 0g N/A 100% N/ASalmon
Omega-3 - DHA 0g N/A 100% N/ASalmon
Omega-3 - DPA 0g N/A 100% N/ASalmon

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Nutrition Facts
___servings per container
Serving Size ______________
Amount Per 100g
Calories 74
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat g
Cholesterol 0mg
Sodium 1mg
Total Carbohydrate 19g
Dietary Fiber 3g
Total Sugars g
Includes ? g Added Sugars
Protein 1g
Vitamin D 0mcg 0%

Calcium 35mg 4%

Iron 0mg 0%

Potassium 232mg 7%

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Health checks

Low in Cholesterol
 ⓘ Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
No Trans Fats
 ⓘ Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Low in Saturated Fats
 ⓘ Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Low in Sodium
 ⓘ Increased sodium consumption leads to elevated blood pressure.
Low in Sugars
 ⓘ While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.

Figs nutrition infographic

Figs nutrition infographic
Infographic link


The source of all the nutrient values on the page (excluding the main article and glycemic index text the sources for which are presented separately if present) is the USDA's FoodCentral. The exact link to the food presented on this page can be found below.


Data provided by should be considered and used as information only. Please consult your physician before beginning any diet.