Mulberries are excellent for our health. Originating from China, mulberries grow on a tree species called Moraceae, which are cultivated mainly in temperate regions.
Mulberry fruits ripen early in the summer, and they are the size of blackberries. They can’t be found in most stores, only collected from the wild if you’re lucky enough to have such trees nearby.
Mulberries have only 43 calories per 100 grams, and they contain a large number of antioxidants, which is why they are very good in fighting cancer, neurological disorders, diabetes and bacterial infections.
The seeds of this fruit contain resveratrol, another antioxidant that protects against the risk of stroke by modifying the molecular mechanisms of blood vessels.
In addition, these berries are an excellent source of vitamin C, which is also a powerful natural antioxidant. Eating foods high in vitamin C helps the body to fight infectious agents.
Moreover, the fruits contain small amounts of vitamin A and vitamin E. and they are an excellent source of iron, (1.85 mg per 100 g of fruit) which is a rare feature among the berries.
It is also a good source of minerals like potassium, manganese and magnesium. Potassium is an important component of the cells and fluid, and it helps in the control of heart rate and blood pressure.
The benefits of mulberries
- They cleanse the blood
- They strengthen the immune system
- They are a natural energizer
- They help to improve the sight and hearing, and protect the brain
- They help hair growth
- They combat constipation
- They are excellent in eight loss diets
Selection and storage
Black mulberries are more flavorful and tasty than white ones. Their peak season is from May to August.
In local shops, look after flavorful, fleshy and heavy berries. Avoid fruit that is crushed or bleeding. Mulberries spoil fairly quickly, so you should keep them in a bag in the refrigerator.
You can use mulberry leaves to make tea, which is recommended in treating diabetes, gastritis and stomach ulcers.