Fig minerals

Abstract

Fig (Ficus carica L.) is one of the oldest and first planted fruit trees cultivated by humans. Its range extends from Turkey to northern India and is widely found across Mediterranean countries. Both fresh and dried figs are popular and consumed commonly. The dried figs can be stored for six to eight months compared to the fresh fruit due to the short postharvest life (one week if refrigerated) is a significant item of commerce. This fruit is an excellent natural source of vitamins, nutrients, phytochemicals, and minerals. Fig is low in fat and cholesterol and high in polyphenols, amino acids, proteins, carbohydrates, and sugars. Among the minerals, Ca is the most abundantly found mineral in fig seeds (18.57-19.04 mg/100 g), followed by P (17.8-18.6 mg/100 g). In leaves, Ca is also found to be the dominant mineral (1398-2551 mg/100 g), followed by K (379-1412 mg/100 g), and in fig fruits, K is found to be high in concentration (688-1047 mg/100 g) followed by Ca (167-403), Mg (110.5-202.4 mg/100 g), Na (38.20-117.08 mg/100 g) and P (31.91-76.96 mg/100 g). Whereas, Zn, Mn, Cu and Fe found in low amounts (0.32-0.69, 0.21-0.43, 0.17-0.43 and 0.08-10.1 mg/100 g, respectively). These minerals are actively engaged in various biochemical processes, so getting enough of them is extremely important for preventing diseases caused by mineral deficiency. Because minerals are an inorganic substance that plays an essential role in health and disease, this chapter aims to overview the mineral composition in fig.