Experts trace the origins of the fig tree to Western Asia (Turkey) around the year 9,000 BC. From there, it spread throughout the Mediterranean.


  • Figs are a good source of benzaldehyde.
  • They contain flavonoids, calcium, iron, potassium and beta-carotene. The amount of calcium varies according to their origin, but it is higher than in other fruits and it has also been shown that the Ca/P ratio (measure of the availability of calcium) is very positive.
  • They are known for aiding digestion as they contain fibre and cradin (digestive ferment).
  • They are also rich in sucrose, fructose and glucose and are a high-energy food.


- Food:

  • They are mainly used as a dessert.
  • They are also used in recipes, sauces, salads, biscuits, ice creams and jams.
  • In addition, they are used in baking; for example, Spanish figs are processed to make fig bread (pan de higo), a combination of fig paste and almonds.