The efficacy and effects of dried figs

September 7, 2023
Dried figs are mainly produced in California and the Mediterranean coastal countries (especially Turkey), mostly by the solar method, without any chemical additives, and can be eaten directly with a strong, sweet taste. They can also be soaked in water to restore their original state, then cooked with sugar to make sugar fruit, and can be chopped and added to baked goods and snacks.

Appetizing and appetizing

Dried figs contain a large number of acidic substances, such as malic acid, oxalic acid, yohimbe acid, succinic acid, malonic acid, pyrrolidine carboxylic acid, mangiferous acid, quinic acid, glyceric acid, etc., in the consumption of dried figs is to stimulate the taste buds, increase appetite, but also to help digestion.

Laxative and laxative

Dried figs contain resin and other do kind of lipid substances, so the consumption of dried figs have laxative effect, and then the fiber in figs will not be affected because of drying, after eating dried figs cellulose can absorb water and swell in the stomach, increase the sense of satiety, but also promote the peristalsis of the intestines, the digestion has a very obvious promotion effect.

Lowering blood pressure and fat

The fatty acids and hydrolytic enzymes in figs have the effect of lowering blood pressure and decomposing blood lipids, which can reduce lipid deposits in blood vessels, thus lowering blood pressure and preventing cardiovascular diseases such as coronary heart disease.

Anti-cancer and anti-cancer

Figs contain an aromatic substance: benzaldehyde, both of which have the effect of preventing and fighting cancer and enhancing the body's resistance to disease, preventing the occurrence of many kinds of cancer, delaying the development of transplanted adenocarcinoma and lymphosarcoma, promoting their degeneration, and not being toxic to normal cells.

Health care and weight loss

Figs dry substance content is very high, 14-20% for fresh fruit, dried fruit up to 70% or more. Among them, the glucose content that can be directly absorbed and utilized by human body is 34.3% (dry weight), fructose is 31.2% (dry weight) and sucrose is only 7.82% (dry weight). Therefore, it is low in calories and is known as a low-calorie food in Japan. Domestic medical research proves that it is a health food for weight loss.

Production method of dried figs

Artificially dried

Process flow: raw material selection -→ cleaning -→ de-stemming -→ slitting -→ spreading -→ drying -→ softening -→ grading and packing -→ Dried fruit.

Natural Drying

Natural drying is used to spread the fruit on the sunbed, sun curtain and sun mat to dry, and it can be spread to dry day and night when the climate is dry. The ground is more damp sunbed, to use wooden sticks, stones, etc. to pad up the sun curtain, both to prevent moisture and improve the permeability of the conditions, drying to often turn, dry can be sealed into plastic bags after processing.
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