Known locally as moras, amoras, or amingit, mulberries are starting to be tagged as one superfood. In a study done by a Japanese company about the medicinal effects of mulberry, it was found that these juicy, tart-sweet, red-black fruits have significant nutritional value and potential health benefits.
Mulberries come in white, black, and red varieties. But the most cultivated in the Philippines are the red and black varieties, which local farmers found to be promising as far as additional income is concerned. For one, mulberries are easy to cultivate, no need for special treatment to bear fruit. And once stable, fruits are a plenty in the summer months. It is also easy for mulberry to thrive: just cut a branch, plant it in good soil, give it a regular good watering, and wait for it to grow. Once grown, its leaves — fresh or dried — are also perfect for making tea.
Mulberries have long been used in traditional medicine as they contain more protein and other nutrients than other berries and fruits. They are rich in Vitamin C, potassium, calcium, magnesium, riboflavin, iron, and fiber. Mulberries are also good for people with diabetes as they contain
less sugar than other berries. Loaded with antioxidants, mulberries have plenty of anthocyanins that help fight off cell-damaging, chronic disease-causing free radicals, such as certain cancers.
They are also heart-friendly, linking mulberries to help improve cardiovascular health. One small-scale study on humans reveals that freeze-dried mulberry may help lower cholesterol. Remember, though, that mulberries should be consumed only as a part of a balanced diet. Consult your doctor first before incorporating mulberry in your daily diet.
