This study combined high-resolution LC–MS/MS with feature-based molecular networking (FBMN) to characterize the phytochemical composition and evaluate antioxidant and anti-inflammatory activities of fig (Ficus carica L.) fruits, leaves, and twigs. Comparative analysis revealed that twig tissue exhibited a chemically distinct profile, characterized by FBMN-identified clusters of lignans and flavonoids less prominent in fruits and leaves. Structural annotation identified 61 compounds across six classes: phenolic acids, hydroxycoumarins, furanocoumarins and their derivatives, flavonoids, and lignans. Quantitative analysis showed that furanocoumarins and rutin were major constituents in both leaves and twigs, with higher concentrations in leaves, while twigs were distinctly enriched in flavonoid aglycones and lignans. Despite these compositional differences, leaf and twig extracts exhibited stronger antioxidant capacity and more effectively suppressed lipopolysaccharide-induced inflammatory mediators in RAW 264.7 macrophages than fruit extract. These findings establish fig twig tissue as a chemically distinct, biologically active component with potential for functional food applications.