Figs are a kind of flowering plant with high edibility, sweet taste and rich in sugars, vitamins, minerals, dietary fiber and phytochemicals. The general population can eat, but diabetic patients, patients with cerebrovascular disease, patients with gastrointestinal diseases should not eat a lot of 1, diabetic patients: figs themselves contain a lot of sugar, and diabetic patients can not metabolize the excess sugar, in the consumption of figs have the risk of raising blood sugar, which will aggravate the patient’s condition; 2, patients with cerebrovascular disease: figs have high energy density, containing more lipids More, with obesity, hyperlipidemia, long-term consumption of patients may induce cardiovascular disease, excessive consumption will aggravate the condition, so limited consumption; 3, diarrhea patients: diarrhea patients should not eat figs, figs have the effect of water, the peel and pulp structure has a lot of crude fiber, can help the rapid discharge of food residues, so that the symptoms of diarrhea patients aggravate. In addition to the above common three groups of people, suffering from fatty liver, high blood potassium, poor digestive function patients and patients allergic to figs are also not recommended to eat, so as not to cause discomfort. Such as allergy patients may cause skin redness, itching, nausea, vomiting and other symptoms after consumption; poor digestive function patients may increase the burden on the digestive system after consumption, resulting in abdominal pain, diarrhea and other symptoms; hyperkalemia patients may aggravate their condition after consumption, because figs contain a large amount of potassium.