Mulberry

The fruit of the mulberry is quite similar to the blackberry. Mulberry is an aggregate fruit that is composed of many smaller fruits called drupes.  Therefore, botanically it is not a true berry. Mulberries grow on a deciduous tree that can reach 30 to 80 feet in height.

The skin is smooth and fragile. The colour of mulberry changes from green to red to dark purple as it matures. There are also white mulberry varieties that exist. Mulberry is distinguished from blackberries and raspberries as it have a stem that persists on the fruit when it is picked from the tree.

Mulberry fruit taste sweet, but a richer flavor develops if the fruit is dried. Eyesight is strengthened by the regular consumption of mulberry. When Mulberry is taken daily it promotes and nourishes body fluid production. Presence of nutritious elements like minerals and vitamins in mulberry helps in recovering of chronic diseases. Mulberry is helpful for proper gastric juice secretion. Regular intake of mulberry juice enhances appetite, and improves the ability for digesting and assimilating. Mulberry is helpful in treating constipation.

Mulberries need full sun and also adequate space in order to grow well. The distance between trees should be at least 15 ft. The trees should not be planted near a sidewalk. The fallen fruit will not only stain the walkway, but are likely to be tracked indoors. The trees are quite wind-resistant therefore some cultivars used it as windbreaks in the Great Plains region.

Nutrition Facts

The mulberry is low in Saturated Fat, Cholesterol and Sodium and is high in Vitamin C, Vitamin K, Iron, Dietary Fibre, Riboflavin, Magnesium and Potassium. Following are the nutritional values of raw mulberry of 100grams

  • Carbohydrates – 4.5 grams
  • Fibre – 2 grams
  • Fat – 0 gram
  • Energy – 120 kj

Scientific Classification

Following is the scientific classification of Mulberry

  • Kingdom – Plantae
  • Phylum – Magnoliophyta
  • Class – Magnoliopsida
  • Order – Rosales
  • Family – Moraceae
  • Genus – Morus

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