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Figs

For centuries figs have been used to treat disorders like hemorrhoids and diabetes, along with liver, respiratory and urinary diseases, high in flavonoids. Figs can reduce inflammation that’s linked to the development of some cancers. Eating figs can help control high blood pressure. Many of their compounds, currently being studied in India, show great potential in the fight against these and other infections. When dried, they have the highest concentration of antioxidant polyphenols among all of the dried fruits. Though figs can be enjoyed fresh or dried, we most commonly see them dried in salads, dips, soups, stews and baking. Fresh figs are best from May through November and when shopping be sure to look for ones that are soft and have a sweet aroma. If you opt for fresh over dried, eat them right away or keep refrigerated in a zipper bag for no more than 2-3 days.

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