According to "Color and Antioxidant Characteristics of Some Fresh Fig
(Ficus carica L.) Genotypes from Northeastern Turkey"

Plant Foods Hum Nutr (2012) 67:271–276

Dark skinned figs have more antioxidant activity and anthocyanins than light skinned figs.  Unfortunately, they didn't test based on interior color to see if that made a difference.  Seems like Marteen may have a hankering for anthocyanins.

very intresting. i beleave that there was also a test done with firtilizers as well. organic grown produce is soposed to have higher vit/min and antioxidents than produce grown with chemical. info from doc the beautiful truth about dr.gerson and the cure for everything. neat film check it out if you get a chance. its an eye opener.

Seems to me that all dark fruits have higher levels of anti-oxidants - blueberries, blackberries, purple grapes etc.

I grow my own and its tasty

Gina, for every study that is released stating organic and conventional are equal there's about 15 that say, unequivocally, the organic is far more nutrient dense.

Organically grown fruits are also found to be lower on the glycemic index.

I will continue to live dangerously and eat light colored figs when I could be eating dark ones.

Lattarula must be the iceberg lettuce of the fig world.

Do you know that a lot of organic food at the farmers' markets even certified organic might actually not be organic.   There was an expose I saw on tv one time showing how some farmers were just taking conventional food and selling as organic.   Plus, does it really matter if you eat high antioxidant foods if the rest or your diet and exercise isn't so good.  

Rcantor,

I believe the reason they did not test due to interior color is that the antioxident is not held equally throughout the fruit but instead is concentrated in and just under the skin of the fruit.  I know it is that way in blueberries and simply assuming the same holds true for figs as well.  

it's amazing how my parents were right all these time.. even if they didn't know anything about anitoxidants.. "eat that skin on your apple! don't waste food!"

Plant pigments are actually antioxidants. So a fig with a red center contains lycopene.

WillisC is right.  From Eur Food Res Technol (2008) 226:715–719
DOI 10.1007/s00217-007-0581-4

Alessandra Del Caro · Antonio Piga

Abstract An analytical study was carried out on
phenols in two Wg cultivars (Ficus carica L.), one
black and one green. Fresh fruits were peeled and
phenols were extracted separately from the peel and
the pulp. The extracts were subjected to HPLC-DAD
analysis, by monitoring at four wavelengths, 280, 316,
365 and 520 nm for catechins and benzoic acids,
hydroxycinnamic acids, Xavonols and anthocyanins,
respectively. Results showed that phenols are concentrated
almost exclusively in the peel, with the black
cultivar having the highest content. In particular, the
peel was rich in rutin, with amounts from 527 to
1,071 mg/kg (fresh basis) for green and black Wgs,
respectively. The peel of black Wgs showed an appreciable
content of cyanidin 3-O-rutinoside. The pulp of
both green and black cultivars contained only cyanidin
3-O-rutinoside, while the cyanidin 3-O-glucoside
was found only in the peel of the black Wgs. Chlorogenic
acid and another cinnamic acid were detected in
the peel of both cultivars, while benzoic acids and
catechins were not present.

Now I know why I prefer dark figs.

Brent, do you have a reference for the lycopene causing the red color?  I've read about anthocyanins, which would be red in acidic fruits, but the only thing I could find on lycopene was this

cDNA cloning of a novel gene codifying for the enzyme lycopene β-cyclase from Ficus carica and its expression in Escherichia coli.

My understanding is that as fruits/veggies approach the darker side of the spectrum for their varieties their concentration of phytochemicals tends to increase with them and I guess they bond with free radicals in the blood then flush out.  

Sorry Bob, I had no idea that anthocyanins could be red, guess I just always thought of blueberries and the cyan part of the word. I couldn't find any evidence of lycopene in figs either. This explains why bright red fig interiors taste like strawberry instead of tomato or watermelon. This is not my area of expertise but I am interested anyway.


Here's another good abstract: