Introduction:
Mulberries are among the oldest cultivated plants in the world. Visually, the berries are reminiscent of blackberries and raspberries, but they have a sweet taste all their own. A distinction is made between red, black and white mulberries. Dried fruits are increasingly available for purchase. While the white fruits taste rather bland, the red and black ones are juicy and very sweet.
Use/Preparation:
Mulberries can be eaten raw as a snack, added to porridge, yoghurt, smoothies or muesli, or dried and added to baked goods, cereal bars or desserts.
Health:
The contained secondary plant compound resveratol, which is also found in grapes, is said to reduce inflammation and stimulate memory. It has a strong antioxidant effect. In addition, the berries are rich in the soluble fibre pectin, which has a positive effect on digestion, as well as iron, potassium, vitamin K and vitamin C.
Alternatives:
Berries such as blueberries, raspberries or blackberries are also rich in antioxidants and vitamin C. Resveratol is found especially in red grapes, red berries, apples and dark chocolate. Sultanas or figs can alternatively be used in baked goods, muesli bars or desserts.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 335/1528 |
| Fat | 2,5 g |
| Healthy fatty acids | 0,9 g |
| Carbohydrates | 65 g |
| Sugar | 48 g |
| Protein | 10 g |
