Fig, unpeeled, raw
The majority of nutrients were derived from samples of figs, purchased in season from 5 retail outlets in Sydney during 1983-85 (Wills et al 1984). Retinol, cholesterol and fatty acid values were imputed based on international literature.
Fruit
Name | Value (g) |
---|---|
Dietry Fibre | 3.3 |
Energy | |
Omega-6 | |
Omega-3 | |
Protein | |
Total Fat | 0.3 |
Total Fructose | 3.9 |
Name | Value (g) |
---|---|
Fructose | 3.9 |
Glucose | 4.2 |
Sucrose | 0 |
Maltose | 0 |
Lactose | 0 |
Fruit
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