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Health Benefits: Dry figs are excellent source of minerals, vitamins and anti- oxidants such as carotenes, lutein, tannins, chlorogenic acid...etc comparable to that of apples. An excellent source of Vitamin E, A and K. It is required for maintain the cell membrane, protecting skin from harmful oxygen free radicals, cancers, diabetes, degenerative diseases and infections. Chlorogenic acid present in dry figs helps to lowe down blood sugar level and control type 2 diabetes. They are packed with important B – complex groups of vitamins and are an incredible source of minerals such as manganese, potassium, calcium iron etc. Thus helping in the metabolism of carbohydrates, proteins and fats and controlling heart rate and blood pressure. Copper is required in the production of red blood cells. Iron is required for red blood cell formation as well for cellular oxidation. Precaution Safety: Eating fig fruit may also elicit allergic reactions ranging from vomiting, diarrhea, and itching of skin and mucus membranes in some sensitized individuals. It is therefore, people with history of allergy to figs may be advised to avoid eating them. Storage: Fig fruits perish rather very quickly and should be eaten while fresh or else should be placed inside the refrigerator where they keep well for 2-3 days. Place them in a plastic or zip pouch and store in the refrigerator set with high relative humidity. However, dried figs can stay for 6-8 months. Culinary Uses: Sweet, succulent fig fruit is best enjoyed as it is without any additions. Fresh figs are a great addition to salads, in cakes and ice creams. Dried ones can be added to soup, stews and to enrich poultry, venison, lamb meat. Dry figs are excellent additions to muffins, cakes, sandwiches, pies, and cheesecakes. Enjoy marinated figs with raspberry sauce.