: ,

. ( , 1)

, .

- . - : 20% . 10-15 , . , . , , .

: . , , . . , , . , 20%. . , . , . , , . . , , . , , , , - .74

, . , , - , , . , , - .75

-. O , , :

, . - , - , .76

, a . ( ), , . , - , , . . - .77

, o-3, o-6 , , .78 , -3 -6 . , , . , , .

- , - 79 . .

. , , , , . - . 244 (7% ), 53 (6% ) 1.2 (6% ).80 : . , .

, , . . - , 51-74% . -. , .

, , . , , , , . , , . ( -.) . , , .


(100 )



(100 )

()

74

()

3

()

0

()

1

()

16

A (IU)

142

C ()

2

B1

0.1

B2

0.1

B6

0.1

1

232

35

232

17

0.4

0.1

0.1

0.2

0.2

()

249

()

10

()

1

()

3

()

48

A (IU)

10

C ()

1.2

B1

0.1

B2

0.1

B6

0.1

10

680

162

67

68

3.07

0.8

0.3

0.6

0.5

74. www.californiafigs.com/nutrition/.
75. Ibid.
76. Ibid.
77. Dr. Joe A. Vinson, "The Functional Food Properties of Figs," Cereal Foods World, February 1999, vol. 44, no. 2.
78. Ibid.
79. www.californiafigs.com/industry/page2.html.
80. Ibid.

   


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