The Benefits of Eating Figs
The benefits of eating figs
The figs contain a lot of pectin, proteins, organic acids and vitamins B1, B2, B6, C, PP, as well as folic acid, carotene, and valuable minerals (potassium, calcium, magnesium, phosphorus, iron, copper).
If you cook the figs in the milk, you will get medical cough syrup as well as excellent anti-tumor agent.
The fig is a dietary product that provides health prevention of cardio-vascular diseases and anemia.
They are recommended to take during irradiation.
People who are suffering from diabetes can not eat figs because they contain a high dose of sugar.
Leaf infusion and decoction of figs
Traditional medicine uses fig leaf infusion in asthma, sore throat, cough, enterocolitis, cystitis, kidney stones, abrasions and diseases of the cardiovascular system.
1 tablespoon of dried crushed foliage pour 250 ml of boiling water and infuse for 1 hour. It is doog to strain and drink 0.5 cups within 3 times per day before meals. Very effective cough.
20 g dried figs pour 1 cup of boiling milk and simmer over low heat for 10 minutes. Drink in hot when tumors, bronchitis and asthma.
Cooked fruits are good to eat.
The figs are delicious both; when they are fresh and slightly dried.
Fig jam turns out very delicious and you can use the benefits of figs.
Wash figs, put in an enameled container, add 1 kg of fruit 150 ml of water and cook for 15 minutes.
You can use for syrup: 900 g sugar + 300 ml of water + 2 gr of citric acid per 1 kg of fruit.
Cook for 1 hour and maintained in the pots.
Cover tightly and refrigerate. Store in a cool place.
Attention! If you have a health problem, consult your doctor