Dried White Mulberries: Uses and Nutritional Benefits

• Anti-oxidant (phytonutrient): thanks to phenolic compounds (anthocyanins and flavonoids) white mulberries help to neutralize free radicals naturally synthesized by cell activity.

• Immunomodulating (iron, flavonoid, resveratrol): studies have noted an immunomodulating activity of white mulberries. This capacity would be the product of their richness in flavonoids, resveratrol and iron. Flavonoids have antimicrobial and antibacterial activity. In the event of iron deficiency, the body's vulnerability to infections increases and the microbicidal activity of immune cells decreases. Finally, resveratrol boosts the immune system.

• Blood sugar control (fiber, phytonutrient): White Mulberries, like their leaves, have the power to be antidiabetic. Phenolic compounds stimulate the secretion and activity of insulin (a hypoglycemic hormone). Additionally, they are high in fiber, indicating a low to medium glycemic index. Their consumption does not cause large variations in blood sugar levels.

• Anti-inflammatory (flavonoid): White Mulberries are rich in flavonoids, phytonutrients with anti-inflammatory power.

• Hypocholesterolemic (fiber, resveratrol): fiber reduces the absorption of all nutrients, including cholesterol. In addition, resveratrol increases the protective power against hypercholesterolemia by also reducing the bioavailability of cholesterol.

• Contributing to energy metabolism (carbohydrate): White Mulberries are a source of carbohydrate energy. Carbohydrates are the macronutrients favored by the body to function. Furthermore, their richness in iron contributes to energy metabolism.

• Cardiovascular protector : given their anti-oxidant and anti-inflammatory power, white mulberries promote the proper functioning of the cardiovascular system and limit the formation of atherosclerotic plaques.

• Anti-fatigue (iron): White Mulberries contribute to iron intake. Iron is essential for the functioning of red blood cells: it allows red blood cells to capture and release oxygen.

• Prebiotic (polysaccharide): White Mulberries are prebiotics. Their polysaccharides increase the beneficial bacterial population (lactobacilli and bifidobacteria) and reduce the harmful bacterial population (Escherichia coli) of the intestinal microbiota.

• Laxative (fiber): generally speaking, fiber accelerates digestive transit. They stimulate gas production and increase stool volume. White Mulberries are naturally rich in fiber.

• Liver regenerant (polysaccharide): a study states that the polysaccharides of white mulberries modulate the concentration of indicators of liver problems (AST, ALT, GSH, SOD, etc.). They stimulate the regeneration of liver cells (hepatocytes) and do not promote necrosis of the latter. We even talk about hepatoprotective power.

• Antianemic (iron): White Mulberries are rich in iron: a large handful of Mulberries provides 1/3 of the daily iron requirements. Iron enters into erythropoiesis: the formation of red blood cells. In its absence, erythropoiesis becomes defective: the concentration and functioning of red blood cells is affected.

• Appetite regulator (fiber): White Mulberries have a low to moderate glycemic index. They do not cause strong variations in blood sugar levels: the cause of the feeling of hunger. In addition, many studies indicate that these berries are beneficial in weight management by increasing basal metabolism. Note that this property is more retained for blackberry leaves.

• Participant in tissue growth (iron): by fighting iron deficiency, white mulberries promote tissue growth. Indeed, iron deficiency compromises growth with regard to its intervention on the metabolism of dividing tissues.

• Mental tonic (iron): due to their richness in iron, white mulberries can claim to contribute to cognitive functions.

The mulberry is a plant of the Moraceae family. It is a fast-growing shrub that quickly reaches 3 to 10 m in height. Its gray bark contains a whitish latex. The leaves are green, oval and shiny. The catkins (flowers) are fluffy and green. After fertilization, the catkins give way to fruits, blackberries. Blackberries are small globular fruits whose color varies depending on the species. We recognize three main species: the white mulberry (Morus alba L.), black mulberry (Morus nigra L.) and red mulberry (Morus rubra L.).

The tree is native to China, Korea and Japan (where it is known as Sangshu) but is now grown throughout Europe. Mulberry leaves have been used as a remedy since ancient times. According to Chinese medicine, they are effective in preventing and treating many pathologies: fever, sore throat, cough, liver problems, vision problems, kidney problems, high blood pressure, etc. In Korea and Japan, diabetic patients consume mulberry leaves as a supplement to antidiabetic treatments. The antidiabetic activity of mulberry leaves is also the most intensely studied subject, because its effectiveness is real. The bark, twigs and roots are also found in Chinese pharmacopoeia.

In Europe, it is rather the fruit that justifies the cultivation of mulberry trees. Currently, China is the largest producer of mulberry.

Small aside which only concerns white mulberry (Morus alba L.): the latter are traditionally cultivated for their leaves as exclusive food for silkworms. There is a correlation between the protein content of leaves and the efficiency of cocoon production. The production of white mulberry trees therefore depends on the silk market. Namely, after the appearance of synthetic fiber, mulberry cultivation declined. Since scientific studies have demonstrated their health benefits, the production of white mulberry is picking up.

White Mulberries have many health benefits, like Black Mulberries. Although these two varieties belong to the same genus, they are very different.

The biggest difference is from an organoleptic point of view: white blackberries have less intense flavors and a mild, slightly biscuity taste; black blackberries are more intense, tart and tart.

On the nutritional side, the differences are smaller: white Mulberries provide more fiber, lipids and carbohydrates compared to black Mulberries. On the other hand, black mulberries are slightly richer in protein and lower in calories. In terms of micronutrients, black mulberries have stronger antioxidant activity than white mulberries. Indeed, a study shows that black mulberries contain slightly more polyphenols.

If your choice must be based on antioxidant activity, we advise you to opt for black mulberries. Conversely, if it is for their energizing and stimulating effect on intestinal transit, we recommend white mulberries. Otherwise, only your taste preferences will guide you. For those who are more undecided, how about combining them?