Dried Figs


The latin name of edible fig (Ficus carica) comes from Caria region in southwest Turkey which had been an active region both in production and trade during 1st millennium B.C.. A sacred, symbolic and mystic fruit in ancient Greek and Roman civilizations and in holy books. The fame of the Turkish figs is due only to the volume int trade but also to the dried fruit quality of delicious Sarılop variety.Dried fig fruit of this superb variety are brownish in color, soft in texture, big in size and rich in nutritious aspects. Being dried naturally under sun, fruit have low water activity levels that allow longer storage and transportation under ambient conditions.


  • Very rich in antioxidants, dietary fiber and minerals.
  • Has high sugar content composing of merely monosaccharide half being fructose and half glucose.
  • Recommended as a part of children’s and the elderly diets and those who are recovering from a long period of illness.
  • The composition of dried figs helps to lower LDL and be preventive for heart and vein diseases.
  • The laxative properties have been well known for millennia.
  • High Potassium, Calcium and Magnesium levels despite low sodium make it a rich source of minerals.
  • The Calcium content of dried fig per 100 g is higher than milk so it is recommended as a calcium source for those with milk intolerance


1 35 – 40
2 41 – 45
3 46 – 50
4 51 – 55
5 56 – 60
6 61 – 65
7 66 – 70
8 71 – 80
9 81 – 100
10 101 – 130