What are the effects of junk food on our health?

Junk food can produce myriad health problems and lead to diet related diseases.

Junk foods can cause fatigue (lack of energy) and sweet junk foods can damage your teeth. Junk

foods often contain chemicals that can negatively affect your physical and mental health and your sense of

well being.

Junk foods contain too much sugar or too much salt. This can negatively affect your health both in

the short term and the long term.

Junk foods can lead to weight gain and obesity.

The true reason for eating junk food is that is tastes good to many people. However, junk food

should only be eaten in moderation because it can seriously damaged your health. This form of food can be

high in sugar, sodium, additives, hydrogenated fats (trans fats), artificial colors, etc. Some junk food is

worse than others. 

In addition, junk foods also consist of refined (processed) carbohydrate. Refined (processed)

carbohydrates are a major cause of weight gain, obesity, and many diet related diseases. For good

health and well-being, these foods should be strictly limited apart from the occasional treat.

How Junk Food Affects Children

Kids who regularly indulge in junk food may be at increased risk for health complications like obesity and depression.Junk food can be appealing for a variety of reasons, including convenience, price and taste. For children, who do not always understand the health consequences of their eating habits, junk food may appear especially appetizing. However, regularly consuming fattening junk food can be addictive for children and lead to complications like obesity, chronic illness, low self-esteem and even depression, as well as affecting how they perform in school and extracurricular activities.

Energy and Focus

According to the Women’s and Children’s Health Network, diet has a significant effect on children’s study habits. Junk food and foods with high sugar content deplete energy levels and the ability to concentrate for extended periods of time. Energy and focus are especially crucial for school-age children. Children set the foundation for lifelong habits in their youth, making junk food particularly hazardous to their well-rounded development. Physical activity is also essential for children of all ages, and regularly eating junk food does not provide the necessary nutrients children need for sufficient energy to engage in physical activity. A lack of physical activity is harmful to physical and mental well being and may also exclude a child from critical social development.

Obesity Risk

A study published in “Pediatrics” in 2004 found fast-food consumption in children was linked with many dangerous precursors for obesity. According to this study, kids who ate fast food were more likely to consume a higher amount of calories, fat, carbohydrates and added sugars in one fast food meal. They were also less likely to consume as much fiber, milk and fruits and vegetables as children who did not eat fast food. Children who consumed more fattening foods while eating

fast food were also likely, in general, to eat more unhealthy foods at other meals. According to a statement released by the journal “Nature Neuroscience” in 2010, high-calorie food can be addictive, causing children who occasionally eat fast food to learn problematic patterns of eating. These factors were found to place children who regularly ate fast food at increased risk for obesity.

Chronic Illness

According to the Prevention Institute, experts blame junk food for rising rates of diabetes, high blood pressure and stroke. Increasing rates of chronic illness affect children who regularly consume junk food. The Centers for Disease Control and Prevention predicts if current trends continue, one in three U.S. adults will have diabetes by the year 2050. Diabetes can result in disability and premature death. The Center for Food Safety noted in 2012 that obese children are also more likely to develop high cholesterol and heart disease later in life. According to the Women’s and Children’s Health Network, changes can happen in children’s bodies even when they’re young that are associated with disease at a more advanced age.

Self-Esteem and Depression

Self-esteem and confidence in oneself are especially important to growing children, and regularly consuming junk food can negatively impact this sense of self. According to “Kids Health Club” magazine, junk food can affect a child’s physical development in detrimental ways, including unhealthy weight gain, which can result in self-esteem problems. Low self-esteem can lead to consequences like depression. Nutritionists at MayoClinic.com also report eating junk food can potentially cause depression on its own. According to the journal “American Family Physician,” depression -- which can be very dangerous for children -- has negative impacts on growth and development, performance in school and social relationships and can ultimately lead to suicide.

10 reasons junk food is bad for your healthShraddha Rupavate  Feb 20, 2014 at 01:34 pm

Over the past few decades, vada pav, samosas, doughnuts, pizzas, burgers, rolls, wraps, frankies, french fries, etc have penetrated every corner our country. You step out of your house and you’ll see them being served everywhere from malls, restaurants and roadside corners to office and college canteens.But have you ever thought why are they called ‘junk’? The word ‘junk’ refers to something that is extra and useless. And all your delicious, favourite foods do complete justice to what the name signifies. The consequences that these junk food have on your health are terrible, irrespective of whether you have them once in a while, twice in a week or every day.Take a look at how these junk play a crucial role in deteriorating your health.1. Junk food may be the reason behind your fatigue: Although junk food  and fast food makes you feel full and satisfied, they lack all the necessary nutrients like proteins and carbohydrates to keep your body energized and healthy.If you eat junk food every time you’re hungry, you may feelchronically fatigued . It can lower your energy levels to an extent that it may become difficult for you to even perform your daily tasks. Read more about the difference between tiredness and fatigue.2. Junks food may lead to depression in teenagers: A lot of hormonal changes take place in teenagers which makes them susceptible to mood swings and behavioural changes. And a healthy diet plays an important role in maintaining that hormonal balance. Because junk food lack those essential nutrients, the likelihood of teenagers to suffer from depression   is increased by 58 percent. Try these tips to treat depression3. It impairs digestion: Those who are addicted to fatty junk food are bound to have digestive problems like gastroesophageal reflux disease

(GERD)  and  irritable bowel syndrome (IBS) . That’s because junk food is deep fried. So, the oil from the junk food gets deposited in the stomach causing acidity. They cause irritation of the stomach lining because they are too spicy, and they also lack fibre which is important for proper digestion. Try these yoga poses to improve digestion .4. It causes fluctuations in blood sugar levels: Junk food is high in refined sugar which puts your metabolism under stress. Refined sugar causes the pancreas to secrete more amount ofinsulin   in order to prevent a drastic spike in your blood sugar levels. Because junk food lacks sufficient levels of good carbohydrates and proteins, the levels of blood sugar drop suddenly after you eat. This makes you feel irritable and further increases you craving for more junk food.5. It affects the brain function: A study published in the journal Brain, Behavior, and Immunity shows that one week of eating junk food is enough to trigger memory impairment in rats. Recent research suggests that bad fats (trans fats) from junk food tends to replace healthy fats in the brain and interferes with its normal signalling mechanism. Studies in animals have also shown that fats from junk food slow down the ability to learn new skills. Have these foods to boost your brain power.6. It increases the risk of heart disease: Junks food increases cholesterol   and triglyceride   levels which are major risk factors for the development of heart diseases . Moreover, fats from junk food accumulate over the time in your body to make you obese. The more weight you put on, the higher your risk of suffering from heart attack . Refer to these 10 tips for a healthier heart.7. It can cause kidney disease : The reason why you can never say no to fries and chips is because they contain high amount of finely processed salt which increases salivation and secretion of enzymes that enhances your cravings. High amount of bad fats and sodium from salt  increases blood pressure  and affects the kidney function.8. It can damage your liver: High levels of trans fats found in a number of junk food can cause deposition of fats in the liver, which can cause  liver dysfunction .9. It can cause type 2 diabetes: When you eat a healthy diet, your body gets a steady supply of glucose which helps to maintain insulin sensitivity. But when you eat only junk food, the excessive stress exerted on your metabolism can affect the ability of your body to use insulin properly. This can lead to  diabetes . Here are10 tips to prevent diabetes .10. It increases your risk of cancer : A study published in the European Journal of Cancer Prevention revealed that consuming too much of fast foods that are high in sugar and fat can increase your chances of developing colorectal cancer . Another study from the Fred Hutchinson Cancer

Research Center, Seattle showed that men who ate fried foods more than twice in a month had increased risk of developing prostate cancer . Here are 10 simple ways to prevent cancer .References: Fast Food and Junk Food: An Encyclopedia of What We Love to Eat by

Andrew F. Smith. Cancer Council NSW (http://www.cancercouncil.com.au/ ) Fast Food Nation: The Dark Side of the All-American Meal by Eric

SchlosserHere are our top 5 related articles: Blame yourself and not fast food for your child’s obesity!

Beware – living next to a fast food outlet will make your child fat How do I stop my kid from eating junk food? (Diet query of the day) Are you a food addict? Find out with these symptoms Food, beverage and alcohol industries responsible for rise of lifestyle

disorders?For more articles, visit our  Diseases   and Conditions Section.    Health.India.com is now TheHealthSite.com. Follow the all-new site on Facebook   and Twitter .  

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What are the health advantage/benefits of eating figs?

Date: 05 Mar 2014   Posted By: Paresh Gujarati    

Group: Health    Category: Nutrition   

I have heard lot about figs from friends and relatives about its advantages and

power of curing many illness. I want to know how to use figs which are old or dried

but not fresh? What is the difference in nutrition given by green and old/dried figs?

Please also give advantages of figs. 

Love to eat figs but want to know its true benefits? Let our nutrition

experts explain the list of health benefits of figs, including dried figs.

Post answers and make money! 

inShare

View All Answers:

Dear member,

Your first question is on 

How to use fig?

1. You can prepare soup from this dried fig.

2. You can add this fig to cake, salad or any bakery items as like berries to look

attractive and rich.

3. You can apply baked fig to your face to get rid of pimples or any kind of boils.

4. Applying fig juice to your feet cures corn.

5. In some countries this fig is used as a supplement for sugar.

Your second question is on

Difference between nutrition of fresh and dried figs:

1. Dried fruits contain more amount of vitamins and minerals than fresh fruits.

2. Water content is less in dried fruits than fresh fruit.

3. Dried fruits also contain more amount of calories and sugar than fresh fruits.

Coming to the next question

Uses and advantages of figs:

1. It has low fat hence recommended for over weight persons.

2. It is used to prevent constipation.

3. It is also used to prevent aging.

4. It relieves throat infection.

5. Figs are low in sodium and high in potassium hence usage of figs prevents risk

of getting hypertension.

6. Figs are useful for Diabetic patients since it contains high fibers.

7. It is helpful for the prevention of post menopausal breast cancer.

8. It also prevents colon cancer.

9. Since it contains omega 3 fatty acid it is useful for the prevention of heart

diseases.

10. Since figs are rich in calcium it can strengthen the nails and bones.

11. It can be used for the treatment of heart burns.

Hope I have answered all the questions.

Regards,

Rani.

Author: Ilahi    06 Mar 2014      Member Level: Silver     Points : 3  (Rs 3)    Voting

Score: 0

Fig is a seasonal fruit. It is also called as Anjeer and dried figs are available

everywhere. Nutritional content of figs: It contains vitamin B1, vitamin B2,

vitamin B6, copper, chlorine, calcium, sodium, iron, potassium, manganese, etc.

Dried figs contains phenol, omega-3 and omega-6 fatty acid. Advantages: (1) It

helps in constipation problems. Figs contains high fiber so that taking 2-3 figs daily

regulate bowel function and solve your constipation problem. (2) To gain the

weight it is very useful. Soak the 3-4 figs in milk overnight and consume it in the

morning or you can also take figs with milk in morning without soaking. Figs with

milk gives instant energy. (3) Figs helps in colon cancer because it is rich in fiber

and eliminates the free radicals of cancer causing elements. (4) It cures sexual

dysfunction. It is a good sexual supplement who have problems like sterility and

erectile dysfunction. Valuable vitamins and minerals increases the strength, joy

and stamina. (5) It is also usefull in caugh, throat pain, piles, hypertension,

asthma, breast cancer, indigestion, diabets, etc. So in this way figs have many

importance in our life.

Author: rajani    22 Mar 2014      Member Level: Bronze     Points : 2    Voting

Score: 0

Figs are very good for health. These are contains proteins, vitamin-A, vitamin-C,

vitamin-E, vitamin-K, calcium and iron, zinc, selenium.

These reduce mouth ulcers, kidney stones, acne problems, diabetes, and increases

calcium in bones.

Daily eat figs reduces the overweight these are contains high fiber and it reduces

constipation, sore throat, figs are healthy for skin and hair.

http://www.indiastudychannel.com/experts/35064-What-are-the-advantage-of-

eating-figs.aspx#

FIGS:

Although dried figs are available throughout the year, there is nothing like the unique taste and texture of fresh figs. They are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. California figs are available from June through September; some European varieties are available through autumn.

Figs grow on the Ficus tree (Ficus carica), which is a member of the Mulberry family. They are unique in that they have an opening, called the "ostiole" or "eye," which is not connected to the tree, but which helps the fruit's development by increasing its communication with the environment. Figs range dramatically in color and subtly in texture depending upon the variety. The majority of figs are dried, either by exposure to sunlight or through an artificial process, creating a sweet and nutritious dried fruit that can be enjoyed throughout the year. 

Figs, fresh1.00 medium(50.00 grams)

Calories: 37GI: medium

 fiber5.8%

 vitamin B63.5%

 copper3.3%

 potassium3.3%

 manganese3%

 pantothenic acid3%

This chart graphically details the %DV that a serving of Figs provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Figs can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Figs, featuring information over 80 nutrients, can be found under the Food Rating System Chart.

Health Benefits Description

History

How to Select and Store

Tips for Preparing and Cooking

How to Enjoy

Individual Concerns

Nutritional Profile

References

Health Benefits

Help Lower High Blood Pressure

Figs are a good source of potassium, a mineral that helps to control blood pressure. Since many people not only do not eat enough fruits and vegetables, but do consume high amounts of sodium as salt is frequently added to processed foods, they may be deficient in potassium. Low intake of potassium-rich foods, especially when coupled with a high intake of

sodium, can lead to hypertension. In the Dietary Approaches to Stop Hypertension (DASH) study, one group ate servings of fruits and vegetables in place of snacks and sweets, and also ate low-fat dairy food. This diet delivered more potassium, magnesium and calcium. Another group ate a "usual" diet low in fruits and vegetables with a fat content like that found in the average American Diet. After eight weeks, the group that ate the enhanced diet lowered their blood pressure by an average of 5.5 points (systolic) over 3.0 points (diastolic).

A Sweet Way to Lose Weight

Figs are a good source of dietary fiber. Fiber and fiber-rich foods may have a positive effect on weight management. In one study, women who increased their fiber intake with supplements significantly decreased their energy intake, yet their hunger and satiety scores did not change. Figs, like other high fiber foods, may be helpful in a weight management program.

Fruit and Cereal Fiber Protective against Postmenopausal Breast Cancer

Results of a prospective study involving 51,823 postmenopausal women for an average of 8.3 years showed a 34% reduction in breast cancer risk for those consuming the most fruit fiber compared to those consuming the least. In addition, in the subgroup of women who had ever used hormone replacement, those consuming the most fiber, especially cereal fiber, had a 50% reduction in their risk of breast cancer compared to those consuming the least. Fruits richest in fiber include apples, dates, figs, pears and prunes. When choosing a high fiber cereal, look for whole grain cereals as they supply the most bran (a mere 1/3rd cup of bran contains about 14 grams of fiber).

An Insulin-Lowering Leaf in Diabetes

You probably do not think about the leaves of the fig tree as one of fig's edible parts. But in some cultures, fig leaves are a common part of the menu, and for good reason. The leaves of the fig have repeatedly been shown to have antidiabetic properties and can actually reduce the amount of insulin needed by persons with diabetes who require insulin injections. In one study, a liquid extract made from fig leaves was simply added to the breakfast of insulin-dependent diabetic subjects in order to produce this insulin-lowering effect.

Cardiovascular Effects

In animal studies, fig leaves have been shown to lower levels of triglycerides (a form in which fats circulate in the bloodstream), while in in vitro studies, fig leaves inhibited the growth of certain types of cancer cells. Researchers have not yet determined exactly which substances in fig leaves are responsible for these remarkable healing effects.

Besides their potassium and fiber content, figs emerged from our food ranking system as a good source of the trace mineral manganese.

Protection against Macular Degeneration

Your mother may have told you carrots would keep your eyes bright as a child, but as an adult, it looks like fruit is even more important for keeping your sight. Data reported in a study published in the Archives of Ophthalmology indicates that eating 3 or more servings of fruit per day may lower your risk of age-related macular degeneration (ARMD), the primary cause of vision loss in older adults, by 36%, compared to persons who consume less than 1.5 servings of fruit daily.

In this study, which involved over 100,00 women and men, researchers evaluated the effect of study participants' consumption of fruits; vegetables; the antioxidant vitamins A, C, and E; and carotenoids on the development of early ARMD or neovascular ARMD, a more severe form of the illness associated with vision loss. Food intake information was collected periodically for up to 18 years for women and 12 years for men.

While, surprisingly, intakes of vegetables, antioxidant vitamins and carotenoids were not strongly related to incidence of either form of ARMD, fruit intake was definitely protective against the severe form of this vision-destroying disease. Three servings of fruit may sound like a lot to eat each day, but by simply tossing a banana into your morning smoothie or slicing it over your cereal, topping off a cup of yogurt or green salad with a couple of diced figs, and snacking on an apple, plum, nectarine or pear, you've reached this goal.

DescriptionFigs are not only the main ingredient in a very popular cookie, the fig bar, but are a culinary delicacy par excellence. Part of the wonder of the fig comes from its unique taste and texture. Figs are lusciously sweet and feature a complex texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. In addition, since fresh figs are so delicate and perishable, some of their mystique comes from their relative rarity. Because of this, the majority of figs are dried, either by exposure to sunlight or through an artificial process, creating a sweet and nutritious dried fruit that can be enjoyed throughout the year.

Figs grow on the Ficus tree (Ficus carica), which is a member of the Mulberry family. They are unique in that they have an opening, called the "ostiole" or "eye," which is not connected to the tree, but which helps the fruit's development, aiding it in communication with the environment.

Figs range dramatically in color and subtly in texture depending upon the variety, of which there are more than one hundred and fifty. Some of the most popular varieties are:

Black Mission: blackish-purple skin and pink colored flesh Kadota: green skin and purplish flesh

Calimyrna: greenish-yellow skin and amber flesh

Brown Turkey: purple skin and red flesh

Adriatic: the variety most often used to make fig bars, which has a light green skin and pink-tan flesh

HistoryFigs can trace their history back to the earliest of times with mentions in the Bible and other ancient writings. They are thought to have been first cultivated in Egypt. They spread to ancient Crete and then subsequently, around the 9th century BC, to ancient Greece, where they became a staple foodstuff in the traditional diet. Figs were held in such esteem by the Greeks that they created laws forbidding the export of the best quality figs. Figs were also revered in ancient Rome where they were thought of as a sacred fruit. According to Roman myth, the wolf that nurtured the twin founders of Rome, Romulus and Remus, rested under a fig tree. During this period of history, at least 29 varieties of figs were already known.

Figs were later introduced to other regions of the Mediterranean by ancient conquerors and then brought to the Western Hemisphere by the Spaniards in the early 16th century. In the late 19th century, when Spanish missionaries established the mission in San Diego, California, they also planted fig trees. These figs turned out to be inferior in quality to those that were imported from Europe, and it wasn't until the development of further cultivation techniques in the early 20th century that California began focused cultivation and processing of figs. Today, California remains one of the largest producers of figs in addition to Turkey, Greece, Portugal and Spain.

How to Select and StoreSince fresh figs are one of the most perishable fruits, they should be purchased only a day or two in advance of when you are planning on eating them. Look for figs that have a rich, deep color and are plump and tender, but not mushy. They should have firm stems and be free of bruises. Smelling figs can also give you clues into their freshness and taste. They should have a mildly sweet fragrance and should not smell sour, which is an indication that they may be spoiled.

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For the most antioxidants, choose fully ripened figs:

Research conducted at the University of Innsbruck in Austria suggests that as fruits fully ripen, almost to the point of spoilage, their antioxidant levels actually increase.

Key to the process is the change in color that occurs as fruits ripen, a similar process to that seen in the fall when leaves turn from green to red to yellow to brown—a color change caused by the breakdown and disappearance of chlorophyll, which gives leaves and fruits their green color.

California figs are available from June through September with the exact timing varying with the variety. Some European figs are often available throughout autumn. When purchasing dried figs, make sure that they are still relatively soft, free of mold, and have a mellow, pleasant smell. Dried figs are available throughout the year.

Ripe figs should be kept in the refrigerator where they will stay fresh for about two days. Since they have a delicate nature and can easily bruise, you should store them either arranged on a paper towel-lined plate or shallow container. They should be covered or wrapped in order to ensure that they do not dry out, get crushed or pick up odors from

neighboring foods. If you have purchased slightly under-ripe figs, you should keep them on a plate, at room temperature, away from direct sunlight. Dried figs will stay fresh for several months and can either be kept in a cool, dark place or stored in the refrigerator. They should be well wrapped so that they are not over exposed to air that may cause them to become hard or dry.

Tips for Preparing and CookingTips for Preparing Figs

Before eating or cooking figs, wash them under cool water and then gently remove the stem. Gently wipe dry.

Dried figs can simply be eaten, used in a recipe as is, or simmered for several minutes in water or fruit juice to make them plumper and juicier.

How to EnjoyA Few Quick Serving Ideas

When preparing oatmeal or any other whole grain breakfast porridge, add some dried or fresh figs.

Poach figs in juice or red wine and serve with yogurt or frozen desserts.

Add quartered figs to a salad of fennel, arugula and shaved Parmesan cheese.

Fresh figs stuffed with goat cheese and chopped almonds can be served as hors d'oeuvres or desserts.

For some of our favorite recipes, click Recipes.

Individual ConcernsFigs and Oxalates

Figs are among a small number of foods that contain measurable amounts of oxalates, naturally-occurring substances found in plants, animals, and human beings. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. For this reason, individuals with already existing and untreated kidney or gallbladder problems may want to avoid eating figs.

Laboratory studies have shown that oxalates may also interfere with absorption of calcium from the body. Yet, in every peer-reviewed research study we've seen, the ability of oxalates to lower calcium absorption is relatively small and definitely does not outweigh the ability of oxalate-containing foods to contribute calcium to the meal plan. If your digestive tract is healthy, and you do a good job of chewing and relaxing while you enjoy your meals, you will

get significant benefits—including absorption of calcium—from calcium-rich foods plant foods that also contain oxalic acid. Ordinarily, a healthcare practitioner would not discourage a person focused on ensuring that they are meeting their calcium requirements from eating these nutrient-rich foods because of their oxalate content. For more on this subject, please see "Can you tell me what oxalates are and in which foods they can be found?"

Dried Figs and Sulfites

Commercially grown dried figs may be treated with sulfur dioxide gas during processing. They may also be treated with sulfites to extend their shelf life.

Sulfur-containing compounds are often added to dried foods like figs as preservatives to help prevent oxidation and bleaching of colors. The sulfites used to help preserve dried figs cause adverse reactions in an estimated one out of every 100 people, who turn out to be sulfite sensitive.

Sulfite reactions can be particularly acute in people who suffer from asthma. The Federal Food and Drug Administration estimates that 5 percent of asthmatics may suffer a reaction when exposed to sulfites.

Foods that are classified as "organic" do not contain sulfites since federal regulations prohibit the use of these preservatives in organically grown or produced foods. Therefore, concern about sulfite exposure is yet another reason to purchase organic foods.

Nutritional ProfileFigs are a good source of dietary fiber, vitamin B6, copper, potassium, manganese, and pantothenic acid.

For an in-depth nutritional profile click here: Figs.

In-Depth Nutritional ProfileIn addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile forFigs is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.

Introduction to Food Rating System ChartIn order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular

nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this food's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.) To read this chart accurately, you'll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food's nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling." Read more background information and details of our rating system.

Figs, fresh1.00 medium50.00 grams

Calories: 37GI: medium

Nutrient AmountDRI/DV

(%)NutrientDensity

World's HealthiestFoods Rating

fiber 1.45 g 5.8 2.8 good

vitamin B6 0.06 mg 3.5 1.7 good

copper 0.03 mg 3.3 1.6 good

potassium 116.00 mg 3.3 1.6 good

manganese 0.06 mg 3.0 1.5 good

pantothenic acid 0.15 mg 3.0 1.5 good

World's HealthiestFoods Rating Rule

excellentDRI/DV>=75% OR

Density>=7.6 AND DRI/DV>=10%

very goodDRI/DV>=50% OR

Density>=3.4 AND DRI/DV>=5%

goodDRI/DV>=25% OR

Density>=1.5 AND DRI/DV>=2.5%

In-Depth Nutritional Profile for Figs

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