Mulberries are an edible fruit used in wines, cordials, teas and pies. There are both pale and dark varieties with slightly different flavours. The pale ones are white when ripe and have a sweet taste but are more subtle than the dark ones which have a stronger flavour. Mulberries are rich in vitamin C and iron, and contain other vitamins and minerals in small amounts.
Nutritional BenefitsVitamin C
- Prevents cells from oxidative stress and damage to cells.
- Aids in the absorption of iron in the body
- Aids in the utilisation of iron
- Contributes to normal energy yielding metabolism
- Aids in the reduction of tiredness and fatigue
- Contributes to red blood cell and haemoglobin formation and the transport of oxygen around the body
- Contributes to normal immune system function
- Helps maintain normal cognitive function
Risks and Side Effects
There are no notable risks or side effects associated with mulberries.
Mulberries can be added to smoothies, eaten whole, used in baking, or used as a topping for granola or cereals.
Recipes using mulberries can be found here.
Photo: Rosalie Ruardy