Thanks to the drying process, we can enjoy figs all year, and although it is essentially the same food, fresh and dried figs have nutritional characteristics that differentiate them.

To get an idea due to the loss of water, the nutritional values ​​are multiplied by approximately three. The result of the process turns the dried fig into a version 3 times more concentrated than the fresh one. And this, in nutritional terms, means that they are:

Fiber source: It is its most outstanding nutritional characteristic. Thanks to this, it is one of the most effective natural solutions to regulate intestinal transit and makes it a great ally to reduce the risk of diseases such as diabetes. In addition, they have a satiating effect.

Source of Minerals: Contains high amounts of potassium, magnesium, calcium and iron in addition to small contributions of other minerals and vitamins. All of them contribute to the proper functioning of muscles and bones.

They are perfect for snacking or baking and would go great in sourdough bread with figs and walnuts - another bakers tip.