Hidden gem: Why mulberries should be a top superfood

Mulberry is easily accessible —it grows wild, and practically anyone can cultivate it in their garden. However, few people are aware of its health benefits, which are considerable whether referring to white, black, or red mulberries.

Mulberry originates from Asia, especially China and India, and has been cultivated for thousands of years. Mulberry leaves are famously eaten by silkworms.

Mulberry fruits look like blackberries, and they are sweet and juicy. Unlike raspberries or chokeberries, mulberries are not very popular. Few people realize how many health benefits they possess.

Mulberry fruits are full of vitamins, minerals, and biologically active compounds. Regular consumption provides many health benefits.

Mulberry fruits are rich in vitamin C, which strengthens the immune system and aids wound healing. They also act as a powerful antioxidant and are a source of iron, especially in dried form—valuable for people suffering from anemia or pregnant women. Mulberries are rich in antioxidants, which delay aging processes, support heart function, and lower blood sugar levels.

Mulberry fruits are a source of fiber, vitamin K, calcium, and B vitamins.

In taste, mulberry fruits resemble blackberries and grapes. The sweetest type is white mulberry, while red and black varieties have a rich and slightly tart flavor. Fresh mulberry fruits are not very durable, so they can be enjoyed in other ways. Mulberries can be dried and eaten as an addition to muesli or salads. Mulberry fruits can also be used to make jams or preserves. Teas or infusions made from mulberry leaves are ideal for lowering blood sugar levels. Those who enjoy sweets can successfully make tarts, muffins, or cakes with the addition of mulberries.