|Mulberries are actually a good source of raw food protein that is rare among fruits. They are also a good source of magnesium, potassium, riboflavin, iron, calcium, vitamin C, and fibre. And they also have a high concentration of resveratrol, an antioxidant that may help prevent heart disease.
|Delicious, fleshy, succulent mulberries are low in calories (just 43 calories per 100 g). They contain health promoting phyto-nutrient compounds like polyphenol pigment antioxidants, minerals and vitamins that are essential for optimum health.
Mulberries have significantly high amounts of phenolic flavonoid phytochemicals called anthocyanins. Scientific studies have shown that consumption of berries have potential health effects against cancer, aging and neurological diseases, inflammation, diabetes, and bacterial infections.
The berries contain resveratrol and also the bark stem, another polyphenol flavonoid antioxidant. Resveratrol protects against stroke risk by altering molecular mechanisms in the blood vessels; reducing their susceptibility to damage through decreased activity of angiotensin (a systemic hormone causing blood vessel constriction that would elevate blood pressure) and increased production of the vasodilator hormone, nitric oxide.
In addition, these berries are an excellent source of vitamin-C (36.4 mg per 100, about 61% of RDI), which is also a powerful natural antioxidant. Consumption of foods rich in vitamin-C helps the body develop resistance against infectious agents, counter inflammation and scavenge harmful free radicals.
Further, the berries also contain small amounts of vitamin A, vitamin E and in addition to the above-mentioned antioxidants. Consumption of mulberry provides another group of health
promoting flavonoid polyphenolic antioxidants such as lutein, zea-xanthin, ß-carotene and a-carotene in small but notably significant amounts. Altogether, these compounds help act as protect from harmful effects of oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.
Zea-xanthin, an important dietary carotenoid selectively concentrates into the retinal macula lutea, where it thought to provide antioxidant functions and protects the retina from the harmful ultraviolet rays through light-filtering actions.
Mulberries are an excellent source of iron, which is a rare feature among berries, they contain 1.85 mg/100 g of fruits (about 23% of RDI). Iron, being a component of hemoglobin inside the red blood cells, determines the oxygen-carrying capacity of the blood.
They also good source of minerals like potassium, manganese, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.
They are rich in B-complex group of vitamins and vitamin K. Contain very good amounts of vitamin B-6, niacin, riboflavin and folic acid. These vitamins are function as co-factors and help body in the metabolism of carbohydrates, proteins and fats.
|The ripe fruit is edible and is widely used in pies, tarts, wines, cordials and tea. The fruit and leaves are used in nutritional supplements. Unripe fruit and green parts of the plant have a white sap that may be toxic, stimulating, or mildly hallucinogenic. It was commonly used in folk medicine for treatment of ringworm. The tree branches are used to make durable baskets supporting agriculture and animal husbandry.