Abstract
The objective of this research was to evaluate the effect of the cultivar on the nutritional and functional parameters of Ficus carica leaves. This information will provide the basis for their potential use and future incorporation in other food matrices as food ingredients. Sucrose, glucose, and fructose were detected in all fig leaves, with mean values of 48.94, 66.74, and 43.70 g kg−1 dried weight (dw), respectively. The crude fiber range was between 6.53% and 22.67%, being an interesting source of fiber. The most abundant macronutrient was calcium (Ca), followed by potassium (K) and magnesium (Mg). All cultivars showed high concentrations of iron (Fe). Ficus carica leaves can be a good material for obtaining extracts rich in fiber and calcium and provide an alternative source of these compounds to be incorporated into other nutraceutical and/or food matrices.
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