| dc.contributor.author | G.N. Ishankulova | |
| dc.contributor.author | G. Akhmatova | |
| dc.date.accessioned | 2025-10-17T08:22:43Z | |
| dc.date.available | 2025-10-17T08:22:43Z | |
| dc.date.issued | 2025-06-20 | |
| dc.identifier.issn | 2692-5206 | |
| dc.identifier.uri | https://dspace.kstu.uz/xmlui/handle/123456789/531 | |
| dc.description | Figs (Ficus carica L.) are subtropical fruits from the mulberry family. They contain 20
24% sugar, 0.5–4.2% pectin substances, 3–7.4% fiber, and up to 0.1% organic acids, as well as
various micro- and macroelements such as carotene, calcium, iron, and phosphorus. In terms of
potassium, sodium, and protein content, figs can compete with walnuts and apricots. Their
satiety level is comparable to that of meat. Fig trees can live for 150–200 years, and up to 50 kg
of fruit can be harvested from a single bush. Fig leaves are traditionally used as an alkali in
drying grapes and other fruits, while fig latex (“milk”) is used to treat skin diseases such as
warts and ringworm, as well as scorpion and bee stings. | en_US |
| dc.description.abstract | Figs are subtropical fruits that are consumed both fresh and in processed forms. This
article provides information about the medicinal properties of figs and emphasizes the
importance of their processing. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | INTERNATIONAL JOURNAL OF ARTIFICIAL INTELLIGENCE | en_US |
| dc.subject | figs, sugar, dry mass, fiber, drying, sublimation, sunlight | en_US |
| dc.title | MEDICINALPROPERTIESOFFIGSANDTHEIMPORTANCEOFTHEIR PROCESSING | en_US |
| dc.type | Article | en_US |
