Fig in Moldova
As he is only not called: both fig, and fig, and fig. If conditions are favorable, then the tree lives long iplodonosit two times a year. The fig practically does not give in to storage therefore fresh it can be eaten only in those places where it grows. The interiors consisting of sweet jelly of small sunflower seeds instantly give in to process of fermentation and turn into a fig. But dried fig also tasty and useful.
Fresh fruits of a fig contain proteins, sugar, organic acids, pectins and some useful enzymes. In the dried-up fig of squirrels makes a bigger percent, also the amount of sugar increases. The complex of vitamins is presented by beta carotene, there are B1 and B2 vitamins, B3 and B6, PP, C.
Not bad the fig and concerning minerals looks. On the content of potassium concedes only to nuts, and by amount of iron advances apples. The fig and magnesium, iodine, copper, phosphorus is not offended.
The gentle pulp of fruits of a fig is used as sudorific and a febrifuge, for treatment of cough and quinsy prepare fruit broth. Fibers of cellulose contain substances which promote decrease in level of cholesterol. The fig fills up an organism with energy, removes stress, restores forces.