Figs, dried, uncooked

249 calories in 100 g

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Calories in Figs, dried, uncooked
Figs, dried, uncooked Suggest a better name
249 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
2.49 calories / gram
4 Weight Watchers points
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Calorie Sources:92% carbohydrates; 4% proteins; 3% fats
Fats:0.93 g (8 calories, 1% by weight)
Carbohydrates:63.87 g (230 calories, 64% by weight)
Proteins:3.30 g (11 calories, 3% by weight)
Alcohol:~
Water:30.05 g (30% by weight)
Fat Composition:54% polyunsaturated; 24% monounsaturated; 22% saturated
Trans Fat :~
Dietary Fiber:9.80 g (10% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
1 fig
Refuse:4 %
Refuse Description:Stems
Footnotes: Mission variety
Food Group:Fruits and Fruit Juices
USDA #:9094
Related Foods: Calories in Dried Apples
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Calories in Figs
Vitamin A:10 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:6 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:32 mcg
Vitamin B-1:80 mcg
Vitamin B-2:80 mcg
Vitamin B-3:610 mcg
Vitamin B-5:430 mcg
Vitamin B-6:100 mcg
Vitamin B-9:9 mcg
Food folate:9 mcg
Dietary Folate Equivalent:9 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:15.80 mg
Vitamin C:1.20 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:350 mcg
Added α-Tocopherol:~
β-Tocopherol:10 mcg
δ-Tocopherol:10 mcg
γ-Tocopherol:370 mcg
Vitamin K:15.60 mcg
Calcium (Ca):0.16 g
Copper (Cu):280 mcg
Fluoride (F):~
Iron (Fe):2.03 mg
Magnesium (Mg):68 mg
Manganese (Mn):510 mcg
Phosphorus (P):67 mg
Potassium (K):0.68 g
Selenium (Se):0.60 mcg
Sodium (Na):10 mg
Zinc (Zn):550 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:63.87 g
Dietary Fiber:9.80 g
Sugars Total:47.92 g
Fructose:22.93 g
Galactose:0.13 g
Glucose/Dextrose:24.79 g
Lactose:~
Maltose:~
Sucrose:70 mg
Starch:5.07 g
Proteins Total:3.30 g
Essential amino acids
Phenylalanine:70 mg
Leucine:0.12 g
Methionine:30 mg
Lysine:80 mg
Isoleucine:80 mg
Valine:0.12 g
Threonine:80 mg
Tryptophan:20 mg
Histidine:30 mg
Arginine:70 mg
Non-essential amino acids
Alanine:0.13 g
Aspartic acid:0.64 g
Betaine:700 mcg
Cystine:30 mg
Glutamic acid:0.29 g
Glycine:0.10 g
Hydroxyproline:~
Proline:0.61 g
Serine:0.12 g
Tyrosine:40 mg
Fats Total:0.93 g
Saturated fatty acids:0.14 g
Monounsaturated fatty acids:0.15 g
Polyunsaturated fatty acids:0.34 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:6 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.11 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:20 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:1 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.15 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.34 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:~
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.86 g
Caffeine:~
Theobromine:~
Product Type:Figs
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:1 / 10
Zone Diet Rating:0 / 10
Shorter URL for this page:http://calobonga.com/_1pH
Did you know?...Organic farmers rely on a diverse population of soil organisms, beneficial insects, and birds to keep pests in check. When pest populations get out of balance, growers implement a variety of strategies such as the use of insect predators, mating disruption, traps and barriers.
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