Nutrition science reveals the strengths and qualities of nuts, among which dry figs are included and medical science substantiates their contribution to human health.
Dried figs are rich in vitamins A, B, C and minerals like calcium, phosphorus, potassium and iron.
Two basic human nutritional purposes are served simultaneously by eating figs. About 10% of the energy consumed by the human body can be derived by eating 100 grams while, at the same time, the needs of 7% protein, 17% calcium, 30% iron and magnesium and percentage of about 5% vitamins are satisfied, which are all essential for the good maintenance of the chemical equilibrium of the organism and the cellular function.