Anti -inflammatory and antibacterial mulberry confirms International Journal of Pharma and Bio Sciences (2015). Research shows that her extracts fight oral pathogens, strengthening immunity. However, according to Food Chemistry (2018) Mulberry polysaccharides improve peristalsis and prevent constipation. And chrome and copper, present in smaller quantities, support the metabolism of glucose and lipids, making it a valuable element of diet in the prevention of obesity and atherosclerosis.
Dried mulberry stands out acidic taste, broken natural sweetness. It is sometimes compared to goji berries, but its taste profile is milder, with a subtle fruity aftertaste reminiscent of dried figs and raisins. We will buy it in herbal stores, healthy food, pharmacies and online in online stores.
The mulberry can be dried at home. We collect fresh fruit in June or July, when they reach full maturity. Later, we rinse them in cold water, dry them on a cotton towel for 2-3 hours, and then spread with a single layer on the mesh tray in a breathable, shady place, e.g. in the attic or porch, for 2-3 weeks, turning them every 2 days to avoid mold.
In the oven, drying takes 18-20 hours at 38-40 ° C, with air-shot door. Dried mulberry stored in tight jars in a dry, dark place will retain its properties for up to a year.
In 100 g of dried white mulberry (Morus Alba) there is 321 kcal. However, these are not all its properties. Has much more to offer:
- protein: 10.7 g – exceptional value among fruit (typically 1-2 g);
- carbohydrates: 78.6 g, mainly complex – ensure gradual energy release without violent glucose jumps;
- fiber: 14.3 g – covers a significant part of the daily demand (20-40 g), supports the work of the digestive system;
- vitamin C: 398 mg – almost five times more than the recommended daily dose (75-90 mg);
- Vitamin A: 153.3 µg – corresponds to about 19% of the daily standard, has a positive effect on sight and skin;
- calcium: 286 mg – accounts for about 30-35% of the daily demand, supports bones;
- iron: 12.8 mg – covers 70-160% of the standard, supports the production of red blood cells and immunity.
Dried white mulberry contains a unique set of bioactive compounds. 2018 study (Journal of Agricultural and Food Chemistry) confirmed the strong antioxidant activity of mulberry extracts, reducing oxidative stress associated with aging and chronic diseases. In contrast, flavonoids (resveratrol) support the cardiovascular system – Animal Studies (International Journal of Molecular Sciences, 2019) showed a decrease in blood pressure and an improvement in the lipid profile.
An important ingredient is 1-deoxynojinicin (DNJ), a natural inhibitor of enzymes that break down carbohydrates. DNJ blocks α-glucoside in the intestines, slowing down the absorption of glucose. In a clinical trial (Complementary Therapies in Medicine, 2017) people with type 2 diabetes, taking mulberry leaf extract containing 5% DNJ, noted a significant reduction in sugar levels after a meal compared to placebo. Similar results were obtained in a study on mice (PLOS ONE, 2016), where glucose fell from 252 mg/dl to 155 mg/dl in 5 weeks, confirming the potential of mulberry in glycemic stabilization.
Dried mulberry is recommended for struggle with diabetes or insulin resistance due to the ability to regulate the sugar level. People who care about the line will appreciate its low caloric content and high fiber content, which provides satiety. Thanks to antioxidants supporting collagen production, mulberry has a positive effect on skin elasticity.
Athletes and active people will gain a source of energy from carbohydrates and support regeneration thanks to protein and minerals. With digestive problems, fiber and pectins improve intestinal peristalsis. A handful – about 30 g – it’s only 100 kcal, which makes it a reasonable addition to the diet, if we keep moderation.
Dried mulberry as a snack It impresses with simplicity, offering a healthy alternative to sweets. Added to the morning porridge or mueslibrings natural sweetness and wealth of ingredients. Mixed with fruit, yogurt or vegetable milk smoothie full vitality.
In baking – cakes, muffins or cookies – gives sophisticated sweetness and unique character. It will also be created with her participation Homemade tinctures, jams or syrupsperfect as an addition to desserts or an independent drink. In salads With rocket, feta and pear, it combines sweet and dry notes, creating a great harmony of flavors.
Sources: Terazpoczy.pl
