Dietary labels are inferred automatically from Figs, dried, stewed's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Good nutrient density 26/100
How many beneficial nutrients Figs, dried, stewed delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Figs, dried, stewed come from — the split across carbs, fat & protein.
92% from carbs
-
Carbs 92%27.6 g per serving
-
Fat 3%0.4 g per serving
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Protein 5%1.4 g per serving
What Figs, dried, stewed is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value.
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 27.6 g | |
| Dietary Fiber | 4.2 g | |
| Total Sugars | 23.4 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 0.4 g | |
| Saturated Fat | 0.1 g | |
| Monounsaturated Fat | 0.1 g | — |
| Polyunsaturated Fat | 0.1 g | — |
| Omega-3 Fatty Acids | 0.0 mg | — |
| Omega-6 Fatty Acids | 149.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 0.0 mg | — |
| Myristic Acid | 3.0 mg | — |
| Palmitic Acid | 47.0 mg | — |
| Stearic Acid | 13.0 mg | — |
| Palmitoleic Acid | 0.0 mg | — |
| Oleic Acid | 68.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 149.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 1.4 g | |
| Histidine | 16.0 mg | — |
| Isoleucine | 38.0 mg | — |
| Leucine | 55.0 mg | — |
| Lysine | 38.0 mg | — |
| Methionine | 15.0 mg | — |
| Phenylalanine | 33.0 mg | — |
| Threonine | 37.0 mg | — |
| Tryptophan | 9.0 mg | — |
| Valine | 53.0 mg | — |
| Alanine | 58.0 mg | — |
| Arginine | 33.0 mg | — |
| Aspartic Acid | 279.0 mg | — |
| Cystine | 16.0 mg | — |
| Glutamic Acid | 127.0 mg | — |
| Glycine | 47.0 mg | — |
| Proline | 263.0 mg | — |
| Serine | 55.0 mg | — |
| Tyrosine | 18.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | |
| Vitamin C | 4.4 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | 0.2 mg | |
| Vitamin K | 6.7 mcg | |
| Thiamin (B1) | 0.0 mg | |
| Riboflavin (B2) | 0.1 mg | |
| Niacin (B3) | 0.6 mg | |
| Vitamin B6 | 0.1 mg | |
| Folate (B9) | 1.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Pantothenic Acid (B5) | 0.1 mg | |
| Choline | 6.8 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 70.0 mg | |
| Iron | 0.9 mg | |
| Magnesium | 29.0 mg | |
| Phosphorus | 29.0 mg | |
| Potassium | 294.0 mg | |
| Sodium | 4.0 mg | |
| Zinc | 0.2 mg | |
| Copper | 0.1 mg | |
| Manganese | 0.2 mg | |
| Selenium | 0.2 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 0.8 g | — |
About Figs, dried, stewed
The fig (Ficus carica) is a soft, sweet fruit with a delicate skin, jammy interior, and a scattering of tiny crunchy seeds, grown on the fig tree across the Mediterranean and Middle East for thousands of years as one of the earliest cultivated fruits. Ripe figs are honey-sweet with a flavor that ranges from berry-like to caramel, and popular varieties include the deep purple Black Mission, the amber Calimyrna, the green-skinned Kadota, and the pink-fleshed Brown Turkey.
Fresh figs supply fiber, potassium, calcium, and antioxidants, while dried figs are more concentrated in natural sugars, fiber, and calories. They are wonderful eaten out of hand, halved and paired with cheese, honey, and prosciutto, roasted until caramelized, or baked into tarts, cookies, and jam. Fresh figs do not ripen further once picked, so choose plump, soft, fragrant fruit and enjoy it within a day or two kept refrigerated, while dried figs store for months in an airtight container.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Figs, dried, stewed?
There are 107 calories in 100 g of Figs, dried, stewed, or about 277 calories in 1 cup (259 g).
How much protein is in Figs, dried, stewed?
Figs, dried, stewed contains 1.4 g of protein per 100 g.
How many carbs are in Figs, dried, stewed?
Figs, dried, stewed has 27.6 g of carbohydrates per 100 g.
How much fat is in Figs, dried, stewed?
Figs, dried, stewed provides 0.4 g of total fat per 100 g.
What is Figs, dried, stewed a good source of?
Figs, dried, stewed is a good source of Dietary Fiber, Copper and Manganese (per 100 g). Daily Values are based on a 2,000-calorie diet.
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