{"id":79439,"date":"2019-03-20T15:07:34","date_gmt":"2019-03-20T14:07:34","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fiche-nutritionnelle\/figue\/"},"modified":"2022-06-29T17:36:59","modified_gmt":"2022-06-29T15:36:59","slug":"fig","status":"publish","type":"fiche_nutritionnelle","link":"https:\/\/aprifel-pp.mentalworks.biz\/en\/nutritional-sheet\/fig\/","title":{"rendered":"Fig"},"featured_media":100197,"template":"","meta":{"_acf_changed":false},"tags":[12643,12647,12648,12640,12642],"class_list":["post-79439","fiche_nutritionnelle","type-fiche_nutritionnelle","status-publish","has-post-thumbnail","hentry","tag-fibres-en","tag-fruit-en","tag-glucides-en","tag-mineraux-en","tag-vitamines-en"],"acf":{"liste_composants_en_avant":["eau","glucides","fibres","vitamine-b9","potassium","cuivre"],"image_fond":{"ID":63069,"id":63069,"title":"fond-figue","filename":"fond-figue.jpg","filesize":127271,"url":"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2019\/02\/fond-figue.jpg","link":"https:\/\/aprifel-pp.mentalworks.biz\/en\/nutritional-sheet\/fig\/attachment\/fond-figue-2\/","alt":"Figues calories valeur nutritionnelle - Aprifel","author":"22","description":"","caption":"","name":"fond-figue-2","status":"inherit","uploaded_to":79439,"date":"2019-02-12 15:14:34","modified":"2021-05-28 07:44:10","menu_order":0,"mime_type":"image\/jpeg","type":"image","subtype":"jpeg","icon":"https:\/\/aprifel-pp.mentalworks.biz\/wp-includes\/images\/media\/default.png","width":1140,"height":380,"sizes":{"thumbnail":"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2019\/02\/fond-figue-200x200.jpg","thumbnail-width":200,"thumbnail-height":200,"medium":"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2019\/02\/fond-figue-300x100.jpg","medium-width":300,"medium-height":100,"medium_large":"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2019\/02\/fond-figue-768x256.jpg","medium_large-width":768,"medium_large-height":256,"large":"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2019\/02\/fond-figue.jpg","large-width":1140,"large-height":380,"1536x1536":"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2019\/02\/fond-figue.jpg","1536x1536-width":1140,"1536x1536-height":380,"2048x2048":"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2019\/02\/fond-figue.jpg","2048x2048-width":1140,"2048x2048-height":380,"wall":"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2019\/02\/fond-figue-376x380.jpg","wall-width":376,"wall-height":380,"document":"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2019\/02\/fond-figue-200x100.jpg","document-width":200,"document-height":100,"list":"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2019\/02\/fond-figue-160x110.jpg","list-width":160,"list-height":110,"sow-carousel-default":"https:\/\/aprifel-pp.mentalworks.biz\/wp-content\/uploads\/2019\/02\/fond-figue-272x182.jpg","sow-carousel-default-width":272,"sow-carousel-default-height":182}},"type_aliment":"Fruit","printemps":false,"ete":true,"automne":true,"hiver":false,"nutriscore":"A","description":"<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The fig tree (<\/span><i><span style=\"font-weight: 400;\">Ficus carica L.\u00a0<\/span><\/i><span style=\"font-weight: 400;\">) belongs to the <\/span><b>Moraceae <\/b><span style=\"font-weight: 400;\">family.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">It is a<\/span><b>\u00a0fruit tree<\/b><span style=\"font-weight: 400;\">\u00a0of classical antiquity associated with the beginning of horticulture in the Mediterranean basin (<\/span><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/20217187\/\"><span style=\"font-weight: 400;\">Aradhya, 2010<\/span><\/a><span style=\"font-weight: 400;\">).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Among the main cultivars are Dottato, Citrullara and San Francesco (<\/span><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/24338976\/\"><span style=\"font-weight: 400;\">Loizzo, 2014<\/span><\/a><span style=\"font-weight: 400;\">).<\/span><\/li>\n<\/ul>\n<h3><b>PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The development of the fig is composed of\u00a0<\/span><b>three phases<\/b><span style=\"font-weight: 400;\">\u00a0(<\/span><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/30740711\/\"><span style=\"font-weight: 400;\">Lama, 2020<\/span><\/a><span style=\"font-weight: 400;\">):<\/span>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><b>phase 1<\/b><span style=\"font-weight: 400;\">: rapid growth in fruit size;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><b>phase 2<\/b><span style=\"font-weight: 400;\">: the fruit remains about the same size; appearance of\u00a0<\/span><b>colour<\/b><span style=\"font-weight: 400;\">\u00a0and\u00a0<\/span><b>firmness<\/b><span style=\"font-weight: 400;\">;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><b>phase 3<\/b><span style=\"font-weight: 400;\">: fruit ripening and growth, colour change, softening, and\u00a0<\/span><b>change in pulp texture<\/b><span style=\"font-weight: 400;\">\u00a0to an\u00a0<\/span><b>edible <\/b><span style=\"font-weight: 400;\">state.<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">A study on fig cultivars found in northeastern Turkey revealed that the fruit colour varies from light green, light purple, purple, dark purple to black (<\/span><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/22618081\/\"><span style=\"font-weight: 400;\">Ercisli, 2012<\/span><\/a><span style=\"font-weight: 400;\">).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Anthocyanins<\/b><span style=\"font-weight: 400;\">,\u00a0<\/span><b>carotenoids<\/b><span style=\"font-weight: 400;\">\u00a0and\u00a0<\/span><b>chlorophyll<\/b><span style=\"font-weight: 400;\">\u00a0are the\u00a0<\/span><b>pigments<\/b><span style=\"font-weight: 400;\">\u00a0defining the\u00a0<\/span><b>colour<\/b><span style=\"font-weight: 400;\">\u00a0of its skin. Anthocyanin formation and chlorophyll degradation in the skin mainly occur during the\u00a0<\/span><b>second growth period<\/b><span style=\"font-weight: 400;\">\u00a0of the fig, during its\u00a0<\/span><b>ripening<\/b><span style=\"font-weight: 400;\">\u00a0and <\/span><b>sugar accumulation<\/b><span style=\"font-weight: 400;\">\u00a0(<\/span><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/31122203\/\"><span style=\"font-weight: 400;\">Wang, 2019<\/span><\/a><span style=\"font-weight: 400;\">).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The main\u00a0<\/span><b>anthocyanins<\/b><span style=\"font-weight: 400;\">\u00a0in fig pulp are reportedly cyanidin-3-rutinoside, cyanidin-3-glucoside and pelargonidin derivatives. Cyanidin-3,5-O-diglucoside and cyanidin-O-malonyl-hexoside have also been identified in the skin (<\/span><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/31122203\/\"><span style=\"font-weight: 400;\">Wang, 2019<\/span><\/a><span style=\"font-weight: 400;\">).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Citric and malic acids<\/b><span style=\"font-weight: 400;\"> are the organic acids that give the fig an <\/span><b>acidic taste.<\/b><span style=\"font-weight: 400;\"> They represent more than 80% of the total organic acids of the fruit, throughout its development and ripening (<\/span><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/30740711\/\"><span style=\"font-weight: 400;\">Lama, 2020<\/span><\/a><span style=\"font-weight: 400;\">).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The\u00a0<\/span><b>degree of ripeness<\/b><span style=\"font-weight: 400;\">\u00a0of figs (of different cultivars) appears to have a<\/span><b>\u00a0<\/b><span style=\"font-weight: 400;\">significant<\/span><b> influence<\/b><span style=\"font-weight: 400;\">\u00a0on their\u00a0<\/span><b>chemical composition\u00a0<\/b><span style=\"font-weight: 400;\">and\u00a0<\/span><b>sensory profile<\/b><span style=\"font-weight: 400;\">. Figs that are <\/span><b>less ripe<\/b><span style=\"font-weight: 400;\"> have a thicker skin and higher<\/span><b>\u00a0\u201cgreen\u201d\u00a0<\/b><span style=\"font-weight: 400;\">or<\/span><b>\u00a0\u201clatex\u201d<\/b><span style=\"font-weight: 400;\">\u00a0taste notes. They are also firmer, grittier and\u00a0<\/span><b>more bitter<\/b><span style=\"font-weight: 400;\">. Conversely,\u00a0<\/span><b>riper<\/b><span style=\"font-weight: 400;\">\u00a0figs are perceived as<\/span><b> fruitier<\/b><span style=\"font-weight: 400;\">,\u00a0<\/span><b>juicier<\/b><span style=\"font-weight: 400;\">\u00a0and <\/span><b>sweeter<\/b><span style=\"font-weight: 400;\">\u00a0(<\/span><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/23170947\/\"><span style=\"font-weight: 400;\">King, 2012<\/span><\/a><span style=\"font-weight: 400;\">).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">\u03b2-ionone, 6-methyl-5-hepten-2-ol and \u03b1-ionone are\u00a0<\/span><b>volatile compounds<\/b><span style=\"font-weight: 400;\">\u00a0of the apocarotenoid family which are believed to be responsible for the <\/span><b>aroma<\/b><span style=\"font-weight: 400;\">\u00a0of figs (<\/span><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/31779901\/\"><span style=\"font-weight: 400;\">Nawade, 2020<\/span><\/a><span style=\"font-weight: 400;\">).<\/span><\/li>\n<\/ul>\n<h3><b>COMPOSITION CHARACTERISTICS (excluding macronutrients, vitamins and minerals)<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Phenolic acids<\/b><span style=\"font-weight: 400;\"> (especially gallic acid and chlorogenic acid) and <\/span><b>flavonoids <\/b><span style=\"font-weight: 400;\">(especially rutin, quercetin-3-O-rutinoside and epicatechin) are the main types of phytochemicals found in fresh figs. Their levels are strongly\u00a0<\/span><b>influenced<\/b><span style=\"font-weight: 400;\">\u00a0by various factors such as\u00a0<\/span><b>colour<\/b><span style=\"font-weight: 400;\">,\u00a0<\/span><b>part<\/b><span style=\"font-weight: 400;\">\u00a0and\u00a0<\/span><b>maturity<\/b><span style=\"font-weight: 400;\">\u00a0of the fruit (<\/span><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/30884655\/\"><span style=\"font-weight: 400;\">Arvaniti, 2019<\/span><\/a><span style=\"font-weight: 400;\">).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Containing significant levels of<\/span><b>\u00a0bioactive metabolites<\/b><span style=\"font-weight: 400;\">\u00a0such as flavonoids, phenolic acids, tannins, alkaloids, glycosides, coumarins, triterpenoids and sterols, species of the genus\u00a0<\/span><i><span style=\"font-weight: 400;\">Ficus\u00a0<\/span><\/i><span style=\"font-weight: 400;\">are believed to have<\/span><b>\u00a0anti-diabetic properties<\/b><span style=\"font-weight: 400;\">. Its bioactive compounds\u00a0<\/span><b>reportedly stimulate insulin secretion<\/b><span style=\"font-weight: 400;\">\u00a0and subsequently\u00a0<\/span><b>reduce blood sugar<\/b><span style=\"font-weight: 400;\">\u00a0(<\/span><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/29305899\/\"><span style=\"font-weight: 400;\">Deepa, 2018<\/span><\/a><span style=\"font-weight: 400;\">).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The<\/span><b>\u00a0antioxidant capacity<\/b><span style=\"font-weight: 400;\">\u00a0of figs is strongly correlated with their\u00a0<\/span><b>amount of phenolic compounds<\/b><span style=\"font-weight: 400;\">. This gives them\u00a0<\/span><b>beneficial health effects<\/b><span style=\"font-weight: 400;\">, including\u00a0<\/span><b>antifungal<\/b><span style=\"font-weight: 400;\">, anti-helminthic and\u00a0<\/span><b>anti-carcinogenic properties<\/b><span style=\"font-weight: 400;\">\u00a0(<\/span><a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/30884655\/\"><span style=\"font-weight: 400;\">Arvaniti, 2019<\/span><\/a><span style=\"font-weight: 400;\">).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">Figs are also reported to have significant\u00a0<b>antiproliferative<\/b>\u00a0effects on colorectal cancer cells and<b>\u00a0induce their apoptosis<\/b>\u00a0(<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/31472041\/\">Soltana, 2019<\/a>)<\/li>\n<\/ul>\n","references":"<ul>\n<li style=\"text-align: left;\">Agence nationale de s\u00e9curit\u00e9 sanitaire de l\u2019alimentation, de l\u2019environnement et du travail. Table de composition nutritionnelle des aliments Ciqual 2020. Consult\u00e9e le 24\/08\/2020 depuis le site internet Ciqual <a href=\"https:\/\/ciqual.anses.fr\/\">https:\/\/ciqual.anses.fr\/<\/a><\/li>\n<li style=\"text-align: left;\">Arvaniti OS, Samaras Y, Gatidou G, Thomaidis NS, Stasinakis AS. Review on fresh and dried figs: Chemical analysis and occurrence of phytochemical compounds, antioxidant capacity and health effects. <em>Food Research International<\/em>. 2019;119:244\u201367.<\/li>\n<li style=\"text-align: left;\">Aradhya MK, Stover E, Velasco D, Koehmstedt A. Genetic structure and differentiation in cultivated fig (Ficus carica L.). <em>Genetica<\/em>. 2010;138(6):681-94.<\/li>\n<li style=\"text-align: left;\">Deepa P, Sowndhararajan K, Kim S, Park SJ. A role of Ficus species in the management of diabetes mellitus: A review. <em>Journal of Ethnopharmacology<\/em>. 2018;215:210\u201332.<\/li>\n<li style=\"text-align: left;\">Ercisli S, Tosun M, Karlidag H, Dzubur A, Hadziabulic S, Aliman Y. Color and antioxidant characteristics of some fresh fig (Ficus carica L.) genotypes from northeastern Turkey. <em>Plant Foods Hum Nutr<\/em>. 2012;67(3):271-6<\/li>\n<li style=\"text-align: left;\">King ES, Hopfer H, Haug MT, Orsi JD, Heymann H, Crisosto GM, Crisosto CH. Describing the appearance and flavor profiles of fresh fig (Ficus carica L.) cultivars. <em>J Food Sci.<\/em> 2012;77(12):S419-29.<\/li>\n<li style=\"text-align: left;\">Lama K, Peer R, Shlizerman L, Meir S, Doron-Faigenboim A, Sadka Aharoni A, Flaishman MA. Tissue-specific organic acid metabolism in reproductive and non-reproductive parts of the fig fruit is partially induced by pollination. <em>Physiologia Plantarum<\/em>. 2020;168(1):133\u201347.<\/li>\n<li style=\"text-align: left;\">Loizzo MR, Bonesi M, Pugliese A, Menichini F, Tundis R. Chemical composition and bioactivity of dried fruits and honey of Ficus carica cultivars Dottato, San Francesco and Citrullara. <em>J Sci Food Agric<\/em>. 2014;94(11):2179-86.<\/li>\n<li style=\"text-align: left;\">Nawade B, Shaltiel-Harpaz L, Yahyaa M, Bosamia TC, Kabaha A, Kedoshim R, Zohar M, Isaacson T, Ibdah M. Analysis of apocarotenoid volatiles during the development of Ficus carica fruits and characterization of carotenoid cleavage dioxygenase genes. <em>Plant Science: An International Journal of Experimental Plant Biology.<\/em> 2020;290:110292.<\/li>\n<li style=\"text-align: left;\">Neveu V, Perez-Jim\u00e9nez J, Vos F, Crespy V, du Chaffaut L, Mennen L, Knox C, Eisner R, Cruz J, Wishart D, Scalbert A. (2010) Phenol-Explorer: an online comprehensive database on polyphenol contents in foods. Database, doi: 10.1093\/database\/bap024. <a href=\"http:\/\/database.oxfordjournals.org\/content\/2010\/bap024.full\">Full text (free access)<\/a><\/li>\n<li style=\"text-align: left;\">R\u00e8glement (CE) N\u00b0 1924\/2006 du Parlement europ\u00e9en et du Conseil du 20 d\u00e9cembre 2006 concernant les all\u00e9gations nutritionnelles et de sant\u00e9 portant sur les denr\u00e9es alimentaires.<\/li>\n<li style=\"text-align: left;\">R\u00e8glement (UE) N\u00b0432\/2012 de la Commission du 16 mai 2012 \u00e9tablissant une liste des all\u00e9gations de sant\u00e9 autoris\u00e9es portant sur les denr\u00e9es alimentaires, autres que celles faisant r\u00e9f\u00e9rence \u00e0 la r\u00e9duction du risque de maladie ainsi qu\u2019au d\u00e9veloppement et \u00e0 la sant\u00e9 infantiles.<\/li>\n<li style=\"text-align: left;\">R\u00e8glement (UE) n\u00b01169\/2011 du Parlement europ\u00e9en et du Conseil du 25 octobre 2011 concernant l\u2019information des consommateurs sur les denr\u00e9es alimentaires, modifiant les r\u00e8glements (CE) n\u00b01924\/2006 et (CE) n\u00b01925\/2006 du Parlement europ\u00e9en et de Conseil et abrogeant la directive 87\/250\/CEE de la Commission, la directive 90\/496\/CEE du Conseil, la directive 1999\/10\/CE de la Commission, la directive 200\/13\/CE du Parlement europ\u00e9en et du Conseil, les directives 2002\/67\/CE et 2008\/5\/CE de la Commission et le r\u00e8glement (CE) n\u00b0608\/2004 de la Commission.<\/li>\n<li>Soltana H, Pinon A, Limami Y, Zaid Y, Khalki L, Zaid N, Salah D, Sabitaliyevich UY, Simon A, Liagre B, Hammami M. Antitumoral activity of Ficus carica L. on colorectal cancer cell lines. <em>Cellular and Molecular Biology<\/em>. 2019;65(6):6-11.<\/li>\n<li>Wang Z, Song M, Li Y, Chen S, Ma H. Differential color development and response to light deprivation of fig (Ficus carica L.) syconia peel and female flower tissues: transcriptome elucidation. <em>BMC Plant Biol<\/em>. 2019;19:217.<\/li>\n<\/ul>\n","acides_organiques":{"acides_organiques_g":"0","acides_organiques_vnr":"0","acides_organiques_min":"0","acides_organiques_max":"0"},"autre_polyphenols":{"autre_polyphenols_g":"0","autre_polyphenols_vnr":"0","autre_polyphenols_min":"0","autre_polyphenols_max":"0"},"liste_articles":false,"elements_rattaches":[{"lien_interne_ou_externe":"non","lien_interne":null,"lien_externe_groupe":{"titre":"La figue : production, vari\u00e9t\u00e9s, conservation, recettes (Interfel)","lien":"https:\/\/www.lesfruitsetlegumesfrais.com\/fruits-legumes\/fruits-sauvages\/figue"}},{"lien_interne_ou_externe":"oui","lien_interne":{"title":"Que nous apportent les fruits et l\u00e9gumes ? ","url":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/dossier\/nutriments-fruit-legumes\/","target":""},"lien_externe_groupe":{"titre":"","lien":""}}],"modes_cuisson":[{"titre_mode_cuisson":"Raw","composition_analyse_nutritionnelles":"<p><em>The following values are approximate and depend on variety, season, ripeness, cultivation conditions, etc.<\/em><br \/>\nFigs provide an average of<strong> 69.40 calories<\/strong> (kcal) per 100 g, i.e. 293 kJ.<br \/>\nOne fig weighs on average 50 g, therefore providing approximately <strong>34.70 kcal.<\/strong><\/p>\n<p>COMPOSITION TABLES<\/p>\n<p>For each nutrient, the tables provide information on the content, minimum and maximum values, as well as the percentage of the <a href=\"https:\/\/aprifel-pp.mentalworks.biz\/fr\/article-dossier\/anc-bnm-vnr-definitions\/\">Dietary Reference Values (DRVs)<\/a> for 100 g net of raw figs.<\/p>\n","macronutriments":"<p style=\"text-align: left;\"><div role=\"tabpanel\" class=\"single-card-tabs\">\n\t<ul class=\"nav nav-tabs visible-xs visible-sm visible-md visible-lg no-bullet\" role=\"tablist\">\n\t\t<li role=\"presentation\" class=\"active\">\n\t\t\t<a href=\"#macronutrients-values\" aria-controls=\"macronutrients-values\" role=\"tab\" data-toggle=\"tab\" class=\"text-decoration-none\">\n\t\t\t\tValues\n\t\t\t<\/a>\n\t\t<\/li>\n\t\t<li role=\"presentation\">\n\t\t\t<a href=\"#macronutrients-sources\" aria-controls=\"macronutrients-sources\" role=\"tab\" data-toggle=\"tab\" class=\"text-decoration-none\">\n\t\t\t\tSources\n\t\t\t<\/a>\n\t\t<\/li>\n\t<\/ul>\n<\/div>\n<div class=\"tab-content\">\n\t<div role=\"tabpanel\" class=\"tab-pane active\" id=\"macronutrients-values\">\n\t\t<div class=\"table-responsive\">\n\t\t\t<table class=\"tab_component table\">\n\t\t\t\t<thead>\n\t\t\t\t\t<tr>\n\t\t\t\t\t\t<th width=\"40%\">\n\t\t\t\t\t\t\tConstituent\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t(g)\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">\n\t\t\t\t\t\t\tAverage content\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">\n\t\t\t\t\t\t\tMin-Max<br\/>per 100g\n\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">\n\t\t\t\t\t\t\t\t% VNR\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t\t\t\t\t\t<\/tr>\n\t\t\t\t<\/thead>\n\t\t\t\t<tbody>\n\t\t\t\t\t\t\t\t\t<\/tbody>\n\t\t\t<\/table>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t<div role=\"tabpanel\" class=\"tab-pane\" id=\"macronutrients-sources\">\n\t\t<div class=\"table-responsive\">\n\t\t\t<table class=\"tab_component table\">\n\t\t\t\t<thead>\n\t\t\t\t\t<tr>\n\t\t\t\t\t\t<th width=\"40%\">Constituent\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t(g)\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">Amount<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">Min-Max<\/th>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">% VNR<\/th>\n\t\t\t\t\t\t\t\t\t\t\t<\/tr>\n\t\t\t\t<\/thead>\n\t\t\t\t<tbody>\n\t\t\t\t\t<style>\n\t\t\t\t\t\t.td-src {\n\t\t\t\t\t\t\tfont-size: 12px;\n\t\t\t\t\t\t\twhite-space: normal !important;\n\t\t\t\t\t\t}\n\t\t\t\t\t<\/style>\n\t\t\t\t\t\t\t\t\t<\/tbody>\n\t\t\t<\/table>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n<\/p>\n<h5>Zoom on carbohydrates<\/h5>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The energy of figs comes mainly from their\u00a0<\/span><a href=\"https:\/\/aprifel-pp.mentalworks.biz\/fr\/article-dossier\/les-glucides\/\"><span style=\"font-weight: 400;\">carbohydrates<\/span><\/a><span style=\"font-weight: 400;\">, amounting to 13.50 g per 100 g.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">This amount is above the average content found in fresh fruit: about 11.31 g per 100 g.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Their carbohydrates are mainly fructose (6.20 g per 100 g) and glucose (6 g per 100 g).<\/span><\/li>\n<\/ul>\n<h5>Zoom on fibres<\/h5>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Figs are a\u00a0<\/span><b><span style=\"color: #7dba2f;\">source of fibre<\/span><\/b><span style=\"font-weight: 400;\">*<\/span><span style=\"font-weight: 400;\">\u00a0as they contain more than 3 g per 100 g of fruit, i.e. 4.10 g per 100 g.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">This amount of\u00a0<\/span><a href=\"https:\/\/aprifel-pp.mentalworks.biz\/fr\/article-dossier\/fibres\/\"><span style=\"font-weight: 400;\">fibre<\/span><\/a><span style=\"font-weight: 400;\">\u00a0is higher than the average content in fresh fruit (2.77 g per 100 g).<\/span><\/li>\n<\/ul>\n<h5>Zoom on proteins<\/h5>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The\u00a0<\/span><span style=\"font-weight: 400;\">protein<\/span><span style=\"font-weight: 400;\"> content of figs (1.19 g per 100 g) is higher than the average amount found in fresh fruit: 0.93 g per 100 g.<\/span><\/li>\n<\/ul>\n<h5>Zoom on lipids<\/h5>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Figs\u00a0<\/span><b>are\u00a0<\/b><a href=\"https:\/\/aprifel-pp.mentalworks.biz\/fr\/article-dossier\/les-lipides\/\"><b>fat<\/b><\/a><b>-free<\/b><b>*<\/b><span style=\"font-weight: 400;\">\u00a0as they contain less than 0.5 g of fat per 100 g.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">*Regulation (EC) No 1924\/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods.<\/span><\/p>\n","vitamines":"<p style=\"text-align: left;\"><div role=\"tabpanel\" class=\"single-card-tabs\">\n\t<ul class=\"nav nav-tabs visible-xs visible-sm visible-md visible-lg no-bullet\" role=\"tablist\">\n\t\t<li role=\"presentation\" class=\"active\">\n\t\t\t<a href=\"#vitamins-values\" aria-controls=\"vitamins-values\" role=\"tab\" data-toggle=\"tab\" class=\"text-decoration-none\">\n\t\t\t\tValues\n\t\t\t<\/a>\n\t\t<\/li>\n\t\t<li role=\"presentation\">\n\t\t\t<a href=\"#vitamins-sources\" aria-controls=\"vitamins-sources\" role=\"tab\" data-toggle=\"tab\" class=\"text-decoration-none\">\n\t\t\t\tSources\n\t\t\t<\/a>\n\t\t<\/li>\n\t<\/ul>\n<\/div>\n<div class=\"tab-content\">\n\t<div role=\"tabpanel\" class=\"tab-pane active\" id=\"vitamins-values\">\n\t\t<div class=\"table-responsive\">\n\t\t\t<table class=\"tab_component table\">\n\t\t\t\t<thead>\n\t\t\t\t\t<tr>\n\t\t\t\t\t\t<th width=\"40%\">\n\t\t\t\t\t\t\tConstituent\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">\n\t\t\t\t\t\t\tAverage content\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">\n\t\t\t\t\t\t\tMin-Max<br\/>per 100g\n\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">\n\t\t\t\t\t\t\t\t% VNR\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t\t\t\t\t\t<\/tr>\n\t\t\t\t<\/thead>\n\t\t\t\t<tbody>\n\t\t\t\t\t\t\t\t\t<\/tbody>\n\t\t\t<\/table>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t<div role=\"tabpanel\" class=\"tab-pane\" id=\"vitamins-sources\">\n\t\t<div class=\"table-responsive\">\n\t\t\t<table class=\"tab_component table\">\n\t\t\t\t<thead>\n\t\t\t\t\t<tr>\n\t\t\t\t\t\t<th width=\"40%\">Constituent\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">Amount<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">Min-Max<\/th>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">% VNR<\/th>\n\t\t\t\t\t\t\t\t\t\t\t<\/tr>\n\t\t\t\t<\/thead>\n\t\t\t\t<tbody>\n\t\t\t\t\t<style>\n\t\t\t\t\t\t.td-src {\n\t\t\t\t\t\t\tfont-size: 12px;\n\t\t\t\t\t\t\twhite-space: normal !important;\n\t\t\t\t\t\t}\n\t\t\t\t\t<\/style>\n\t\t\t\t\t\t\t\t\t<\/tbody>\n\t\t\t<\/table>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n<\/p>\n<h5>Zoom on vitamins<\/h5>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Figs provide a significant amount of\u00a0<\/span><b>vitamin B9<\/b><span style=\"font-weight: 400;\">, as they represent 12.25% of DRVs, i.e. 24.50 \u00b5g per 100 g<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The second best represented vitamin in figs is vitamin K1. They provide the equivalent of 6.96% of DRVs, i.e. 5.22 \u00b5g per 100 g.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The other vitamins are present in quantities representing less than 5% of DRVs.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">* Calculation made: Beta-Carotene \/ 6 + retinol<\/span><\/p>\n","mineraux-et-oligo-elements":"<p style=\"text-align: left;\"><div role=\"tabpanel\" class=\"single-card-tabs\">\n\t<ul class=\"nav nav-tabs visible-xs visible-sm visible-md visible-lg no-bullet\" role=\"tablist\">\n\t\t<li role=\"presentation\" class=\"active\">\n\t\t\t<a href=\"#minerals-and-trace-elements-values\" aria-controls=\"minerals-and-trace-elements-values\" role=\"tab\" data-toggle=\"tab\" class=\"text-decoration-none\">\n\t\t\t\tValues\n\t\t\t<\/a>\n\t\t<\/li>\n\t\t<li role=\"presentation\">\n\t\t\t<a href=\"#minerals-and-trace-elements-sources\" aria-controls=\"minerals-and-trace-elements-sources\" role=\"tab\" data-toggle=\"tab\" class=\"text-decoration-none\">\n\t\t\t\tSources\n\t\t\t<\/a>\n\t\t<\/li>\n\t<\/ul>\n<\/div>\n<div class=\"tab-content\">\n\t<div role=\"tabpanel\" class=\"tab-pane active\" id=\"minerals-and-trace-elements-values\">\n\t\t<div class=\"table-responsive\">\n\t\t\t<table class=\"tab_component table\">\n\t\t\t\t<thead>\n\t\t\t\t\t<tr>\n\t\t\t\t\t\t<th width=\"40%\">\n\t\t\t\t\t\t\tConstituent\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">\n\t\t\t\t\t\t\tAverage content\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">\n\t\t\t\t\t\t\tMin-Max<br\/>per 100g\n\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">\n\t\t\t\t\t\t\t\t% VNR\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t\t\t\t\t\t<\/tr>\n\t\t\t\t<\/thead>\n\t\t\t\t<tbody>\n\t\t\t\t\t\t\t\t\t<\/tbody>\n\t\t\t<\/table>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t<div role=\"tabpanel\" class=\"tab-pane\" id=\"minerals-and-trace-elements-sources\">\n\t\t<div class=\"table-responsive\">\n\t\t\t<table class=\"tab_component table\">\n\t\t\t\t<thead>\n\t\t\t\t\t<tr>\n\t\t\t\t\t\t<th width=\"40%\">Constituent\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">Amount<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">Min-Max<\/th>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">% VNR<\/th>\n\t\t\t\t\t\t\t\t\t\t\t<\/tr>\n\t\t\t\t<\/thead>\n\t\t\t\t<tbody>\n\t\t\t\t\t<style>\n\t\t\t\t\t\t.td-src {\n\t\t\t\t\t\t\tfont-size: 12px;\n\t\t\t\t\t\t\twhite-space: normal !important;\n\t\t\t\t\t\t}\n\t\t\t\t\t<\/style>\n\t\t\t\t\t\t\t\t\t<\/tbody>\n\t\t\t<\/table>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n<\/p>\n<h5>Zoom on minerals and trace elements<\/h5>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Figs contain a significant amount of\u00a0<\/span><b>potassium<\/b><span style=\"font-weight: 400;\">, representing 11.50% of DRVs, i.e. 230 mg per 100 g.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Copper is the trace element best represented in figs, with a quantity equivalent to 8% of DRVs, i.e. 0.08 mg per 100 g.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">The other <a href=\"https:\/\/aprifel-pp.mentalworks.biz\/fr\/article-dossier\/mineraux\/\">minerals<\/a>\u00a0and trace elements are present in quantities representing less than 8% of DRVs.<\/li>\n<\/ul>\n","polyphenols":"<p style=\"text-align: justify;\"><div role=\"tabpanel\" class=\"single-card-tabs\">\n\t<ul class=\"nav nav-tabs visible-xs visible-sm visible-md visible-lg no-bullet\" role=\"tablist\">\n\t\t<li role=\"presentation\" class=\"active\">\n\t\t\t<a href=\"#polyphenols-values\" aria-controls=\"polyphenols-values\" role=\"tab\" data-toggle=\"tab\" class=\"text-decoration-none\">\n\t\t\t\tValues\n\t\t\t<\/a>\n\t\t<\/li>\n\t\t<li role=\"presentation\">\n\t\t\t<a href=\"#polyphenols-sources\" aria-controls=\"polyphenols-sources\" role=\"tab\" data-toggle=\"tab\" class=\"text-decoration-none\">\n\t\t\t\tSources\n\t\t\t<\/a>\n\t\t<\/li>\n\t<\/ul>\n<\/div>\n<div class=\"tab-content\">\n\t<div role=\"tabpanel\" class=\"tab-pane active\" id=\"polyphenols-values\">\n\t\t<div class=\"table-responsive\">\n\t\t\t<table class=\"tab_component table\">\n\t\t\t\t<thead>\n\t\t\t\t\t<tr>\n\t\t\t\t\t\t<th width=\"40%\">\n\t\t\t\t\t\t\tConstituent\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t(g)\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">\n\t\t\t\t\t\t\tAverage content\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">\n\t\t\t\t\t\t\tMin-Max<br\/>per 100g\n\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/tr>\n\t\t\t\t<\/thead>\n\t\t\t\t<tbody>\n\t\t\t\t\t\t\t\t\t<\/tbody>\n\t\t\t<\/table>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t<div role=\"tabpanel\" class=\"tab-pane\" id=\"polyphenols-sources\">\n\t\t<div class=\"table-responsive\">\n\t\t\t<table class=\"tab_component table\">\n\t\t\t\t<thead>\n\t\t\t\t\t<tr>\n\t\t\t\t\t\t<th width=\"40%\">Constituent\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t(g)\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">Amount<\/th>\n\t\t\t\t\t\t<th width=\"20%\" class=\"text-center\">Min-Max<\/th>\n\t\t\t\t\t\t\t\t\t\t\t<\/tr>\n\t\t\t\t<\/thead>\n\t\t\t\t<tbody>\n\t\t\t\t\t<style>\n\t\t\t\t\t\t.td-src {\n\t\t\t\t\t\t\tfont-size: 12px;\n\t\t\t\t\t\t\twhite-space: normal !important;\n\t\t\t\t\t\t}\n\t\t\t\t\t<\/style>\n\t\t\t\t\t\t\t\t\t<\/tbody>\n\t\t\t<\/table>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n<\/p>\n<h5>Zoom on polyphenols<\/h5>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Polyphenols are substances with an antioxidant effect.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Figs contain 0.37 mg of total polyphenols per 100 g according to the chromatographic method of analysis after 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