Directions:
- In a bowl, combine vinegar, shallot, and salt. Let stand 10 minutes. Rinse figs; pat dry and trim off and discard stem ends. Cut figs into 1/2-inch chunks; add to vinegar mixture. Stir in mint and rosemary, breaking figs up slightly with spoon.
- Nutritional analysis per 1/4 cup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 636.47 Kcal (2665 kJ) | ||
| Calories from fat | 0.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 312.04mg | 13% | |
| Potassium | 117.71mg | 3% | |
| Total Carbs | 161.03g | 54% | |
| Sugars | 138.21g | 553% | |
| Dietary Fiber | 21.72g | 87% | |
| Protein | 7.11g | 14% | |
| Vitamin C | 3.8mg | 6% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 64mg | 356% | |
| Calcium | 429.8mg | 43% | |
| Amount Per 100 g | |||
| Calories | 234.33 Kcal (981 kJ) | ||
| Calories from fat | 0.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 114.88mg | 13% | |
| Potassium | 43.34mg | 3% | |
| Total Carbs | 59.28g | 54% | |
| Sugars | 50.89g | 553% | |
| Dietary Fiber | 8g | 87% | |
| Protein | 2.62g | 14% | |
| Vitamin C | 1.4mg | 6% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 23.6mg | 356% | |
| Calcium | 158.2mg | 43% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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