BENEFITS OF MULBERRIES
Fresh mulberries have about 10% carbs in the form of simple sugars, starch, and soluble and insoluble fibers. They’re fairly high in water and low in calories. They contain high amounts of both iron and vitamin C, as well as decent amounts of potassium and vitamins E and K.
Mulberries contain several plant compounds, such as anthocyanins, chlorogenic acid, rutin, and myricetin. Deep-colored and mature berries are richer in these compounds than colorless berries. They may lower cholesterol levels, help prevent fatty liver disease, and improve blood sugar control. They also decrease oxidative stress, which may reduce cancer risk.
Mulberries are colorful berries that are eaten both fresh and dried.
They’re a good source of iron, vitamin C, and several plant compounds and have been linked to lower cholesterol, blood sugar, and cancer risk.
These berries have also been used in Chinese herbal medicine for thousands of years to treat various illnesses, though evidence to support their effectiveness is weak.
Mulberries have a sweet and delicious taste, are packed with nutrients, and have a range of potential health benefits — which are all important for building a healthy diet.