Lipase and hydrolase contained in fig have the functions of reducing blood lipid and decomposing blood lipid, which can reduce the deposition of fat in blood vessels, thus lowering blood pressure and preventing coronary heart disease.
Figs are rich in amino acids, with fresh fruits accounting for 1.0% and dried fruits accounting for 5.3%. At present, 18 species have been found. Not only are the eight essential amino acids of high utilization value, but the content of aspartic acid (1.9% dry weight) is the highest, which has a good effect on fighting leukemia, restoring physical strength and eliminating fatigue.
Fig contains polysaccharide, accounting for 6.49% (dry weight), mainly arabinose and galactose, which has certain anti-aging effect.
The dry matter content of fig is very high, with fresh fruit 14-20% and dried fruit above 70%. Among them, the content of glucose that can be directly absorbed and utilized by human body accounts for 34.3% (dry weight), fructose accounts for 365,438+0.2% (dry weight), and sucrose only accounts for 7.82% (dry weight). Therefore, it is low in calories and is called low-calorie food in Japan, which helps to lose weight.
The fruits, branches and leaves of fig are rich in enzymes, among which protein decomposes the most enzymes, followed by lipase, amylase and superoxide dismutase (SOD). Eating fruit after a meal helps digestion.
Figs also contain malic acid, oxalic acid, fumaric acid, succinic acid, malonic acid, pyrrolidine carboxylic acid, shikimic acid, quinic acid, glyceric acid and other acids. Flavonoids, rutin ketose, aldose, resin, etc. As well as benzaldehyde, furan coumarin lactone, bone tonic, bergamot lactone and other components that have certain effects on cancer suppression.
Figs contain a variety of vitamins, especially carotene, which has a good anti-aging effect.