An analysis of the fresh fig shows it consists good amount of moisture and little protein, fat and carbohydrate. The dry fig has a high nutritive value. Its most important food element is sugar which forms 51 to 74 per cent of the whole fruit.
It can be taken in various ways; either by itself or in combination with other foodstuffs enriches their food value. When taken with white flour, it removes much of its constipating effect. It combines very well with milk. Figs are often used for preparing cakes and jams. They are also made into pudding.

Food Value Minerals and Vitamins
Moisture 88.1% Calcium 35 mg
Protein 1.3% Phosphorus 22 mg
Fat 0.2% Iron 0.6 mg
Carbohydrates 7.6% Vitamin A 80 IU

Fibre 2.2% Vitamin C 2 mg

Small amounts of Vitamin B Complex
Minerals 0.6%
100%
Calorific Value - 80
*Values per 100 gms edible portion

Fig* (Dry)

Food Value Minerals and Vitamins
Moisture 23.0% Calcium 126 mg
Protein 4.3% Phosphorus 77 mg
Fat 1.3% Iron 3 mg
Carbohydrates 63.4% Vitamin A Small amounts of Vitamin B Complex 80 IU
Fibre 5.6%
Minerals 2.4%

100%

Calorific Value - 274
*Values per 100 g. edible portion