dried Figs

Discussion

dried Figs Food Facts

Figs, dried, stewed food facts

USDA SR27 Database Food #09095 category fruits Food Products
Measurement
measure spectrum
Amount: 1 cup = 259 grams
of FIGS,DRIED,STEWED
Current Multiple = 1
09095
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
277 kcal
 
1163 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
71.41 g
 
1.04 g
 
3.68 g
 
10.9 g
 
180.78 g
 
2.07 g
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.344 mg
 
0 mcg
 
11.4 mg
 
0.39 mg
 
0.028 mg
 
0.285 mg
 
1.658 mg
 
0.329 mg
 
3 mcg
 
17.6 mg
 
17.4 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
181 mg
 
0.321 mg
 
2.28 mg
 
75 mg
 
0.57 mg
 
75 mg
 
0.5 mcg
 
761 mg
 
10 mg
 
0.62 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
60.48 g
 
0 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
1.04 g
 
Fat Calories = 8.4 kcals = 3% of total
Fats and sterols.
Proteins
nutrient-11
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
3.68 g
 
Protein Calories = 13.2 kcals = 5% of total
Nine Indispensable Amino Acids
0.041 g
 
0.142 g
 
0.098 g
 
0.098 g
 
0.096 g
 
0.023 g
 
0.137 g
 
End of Nine
 
 
0.039 g
 
0.041 g
 
0.047 g
 
0.085 g
 
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Proteins are:
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
0 mcg
 
0 mcg
 
Vitamin A - IU
10 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as FIGS,DRIED,STEWED, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


Fiber, total dietary Function: Adequate fiber improves laxation. Reduces the risk of coranary heart disease. Helps maintain normal blood glucose levels.
Carbohydrate, by difference The RDA for carbohydrates is based on its role as the primary energy source for the brain. The AMDR is based on its role as a source of Calories (kcal) while maintaining body weight.
Total Sugars should not exceed 25% of calorie intake
Calcium, Ca, is the essential role in blood clotting, muscle contraction, nerve transmission, bone and tooth formation Copper, Cu, is a component of enzymes in iron metabolism. Magnesium, Mg, is a cofactor for enzyme systems. Potassium, K, maintains cell function. Potassium blunts the rise in blood pressure due to excess sodium intake and decrease recurrence of kidney stones Vitamin B-6 is a coenzyme to metabolize amino acids, glycogen and sphingoid bases. Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Aspartic acid Proline