Figs: The Fruit of Health and Beauty| Sudanow Magazine

Khartoum (Sudanow)

Figs are a blessing we often overlook. They are a fruit that has been revered since ancient times, regarded as the queen of fruits. God granted them beauty of appearance, sweetness of taste, and a rich composition with high nutritional value. Rich in antioxidants, minerals, vitamins, and dietary fiber, Sudanow met with Dr. Mohamed Osman Maysarah, Consultant in Community Medicine and Public Health, expert in alternative medicine and therapeutic nutrition, member of the Standing Committee for Medicinal and Aromatic Plants, and Head of the Committee for Establishing Schools of Alternative and Integrative Medicine at the Ministry of Health in Khartoum State, who spoke about figs as follows:

Dr. Maysarah explained that figs are a blessed fruit with great benefits. They are considered among the fruits of Paradise, as God Almighty swore by them in Surat Al-Tin, making figs the only plant-based food after which an entire chapter of the Holy Qur’an is named. Historically, figs have been associated with peace, prosperity, fertility, and growth. Archaeological evidence shows their presence in Kushite tombs dating back to 7000 BC, where they were regarded as a sacred symbol.

According to Dr. Maysarah, there are more than 750 varieties of figs, though around 29 are the most common. They vary in color, size, and taste. The most well-known are the white and red common figs, while the black fig is considered the most beneficial. In Sudan, figs are cultivated in Al-Gezira and Kassala, and farms in northern Omdurman have achieved astonishing productivity despite limited agricultural attention. Fig trees produce fruit twice a year, and all parts of the tree are used, including the leaves.

Figs hold significant scientific, social, preventive, and therapeutic value in traditional folk medicine, alternative medicine, and therapeutic nutrition, for both humans and animals. Dried figs contain up to 40% sugar, mostly fructose. They are rich in soluble fiber that helps regulate enzymes, lower cholesterol, and protect against obesity, as well as insoluble fiber that cleanses the body, empties the intestines, relieves chronic constipation, and helps eliminate hemorrhoids. Figs support beneficial gut bacteria.

They are among the richest fruits in vitamins A, K, and C, B-complex vitamins, carotenoids, polyphenols, calcium, and potassium. These components help regulate fluid balance, prevent weight gain, protect against gout, lower blood pressure, reduce hair loss, promote nail growth, enhance skin radiance, treat skin inflammations, protect blood vessels, and support heart health by providing beneficial energy.

Figs also contain iron combined with copper, which helps convert dietary iron into blood iron. Along with carotenoids and vitamins A and C, they neutralize free radicals and inhibit cancers of the breast, colon, uterus, and prostate—particularly lung cancer among smokers. They aid in collagen formation and are highly beneficial for general weakness, fatigue, bronchitis, phlegm expulsion, appetite stimulation, vision strengthening, prevention of dental caries, and protection against osteoporosis, especially after menopause.

Copper in figs activates certain enzymes. Consuming two to three figs daily helps stimulate blood circulation, acts as a diuretic, prevents tissue degeneration, reduces wrinkles of aging, and is highly effective for the elderly. Figs help limit Alzheimer’s disease, are very important for children with Down syndrome by strengthening teeth and bones and promoting hair growth, stimulate brain activity, and support memory. They are also highly beneficial for children with autism spectrum disorders due to their magnesium, zinc, phosphorus, and manganese content.

Fig leaves contain the enzyme ficin, which aids digestion, prevents kidney stone formation, inhibits the growth of viruses and bacteria, relieves pain, improves mood, enhances sleep quality, induces satiety due to their fiber content, and supports both mental and physical health. For this reason, psychiatrists and neurologists recommend them for calming effects. Communities that cultivate figs and include them regularly in their diet are noted for calm temperaments. In traditional rural areas, figs are used to boost immunity. Fresh figs are applied topically to areas of inflammation and boils, helping to eliminate them. They are also used for measles, respiratory infections, colds, and influenza. Figs do not raise cumulative blood sugar levels; rather, when consumed in moderate, reasonable amounts, they help regulate them.

The importance of figs is particularly evident for pregnant women, alongside dates, due to their high need for calcium, potassium, minerals, and vitamins. Figs hydrate the digestive system because of their fiber and water content, relieving severe constipation common in late pregnancy, preventing hemorrhoids, and protecting the colon and rectum from damage.

Figs are rich in estrogen-related activity due to their magnesium content, which is essential for the synthesis of certain hormones and improving ovulation. They are therefore very important for women with polycystic ovary syndrome. They also enhance male fertility and improve sexual performance because of their high mineral content. Observations indicate that communities that regularly consume figs have higher fertility rates and rarely show signs of infertility.

Dr. Maysarah provided a therapeutic nutrition guideline for using figs in alternative medicine: consuming two to three fresh figs daily, or 5 grams of dried figs (about one small spoon), preferably with yogurt or barley, to strengthen immunity—especially in rheumatoid arthritis, lupus, and multiple sclerosis. He recommends making figs a regular part of daily nutrition for cancer patients and for preventing colds, as figs are available year-round. Home drying in open air is preferred, avoiding direct sunlight. Commercial dried figs should be washed and soaked in warm water for one hour, changing the water once, to remove preservatives—especially sulfur dioxide (SO₂), which is used to prevent spoilage, fermentation, and discoloration and to extend shelf life.

Some studies indicate that fig latex (milky sap) inhibits the activity of several cancers, particularly colon, breast, uterine, and prostate cancers. Drinking fig leaf tea three times daily can reduce blood sugar levels by more than 40%. Using it three times daily for women starting two days before menstruation helps treat hormonal imbalance and alleviates painful premenstrual symptoms.

Among oasis inhabitants in the Northern State, figs are considered a very important crop because of their ability to withstand harsh conditions and water scarcity—especially prickly pear figs, which require sunlight and care. They are propagated by cuttings or young plants, as seed cultivation takes a long time. These communities have special traditions surrounding fig production, along with proverbs, anecdotes, humorous expressions, and situations in their unique Bedouin dialects.

For horses, figs support muscle strength, improve appetite, eliminate parasites when mixed with feed, and increase endurance and speed. For camels, figs enhance fertility, aid fattening, and combat parasites and bacteria.

In conclusion, Dr. Maysarah emphasized that the purpose of highlighting these foods is to showcase local products and their role in alternative medicine and therapeutic nutrition from preventive and rehabilitative perspectives. As for therapeutic use, patients are advised to consult a specialist or nutrition and alternative medicine expert to review medical history and current treatments, ensuring proper supervision—even though these natural substances generally have no adverse side effects.

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