Mulberry is a tree grown in Asia, Europe, America and Africa. It has a lot of varieties, but the most popular are white, black and red. Black mulberry fruits bring to mind elongated and slightly larger blackberries. They are juicy and have a sweet and sour taste. Most often juices are prepared from it, but you can also put on jams, jam or tinctures.
Fruits contain a lot of microelements, which is why they are willingly used for winter juices. There are about 65 kcal in 100 g. Black mulberry contains anthocyanins (they give a dark color), which have antioxidant properties, thanks to which they are able to fight free radicals and protect the body from many diseases. It also has Many vitamins in this A, C and group B (B1, B2, B3 and B9). In addition, it contains a lot of iron, potassium, magnesium, phosphorus and calcium.
Black mulberry fruits are also coumarins, tannins, pectins, citric acid, apple acid and chlorogenic acid. The last of them is responsible for slowing down the distribution of complex carbohydrates and their absorption. This prevents sudden sugar jumps.
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Thanks to the microelements found in the fruit, the juice shows it Antibacterial, anti -inflammatory and analgesic properties. It works well during colds, flu and respiratory infections. In addition, it has diuretic properties, thanks to which it supports the cleansing of the body of toxins. In addition, it stimulates digestion and has delicate laxative properties.
It is also worth remembering that it has an expectorant effect, which allows you to alleviate the symptoms of coughing or bronchial asthma. It also allows you to lower the level of bad cholesterol and triglycerides. The high content of antioxidants is good for the eye and condition of the skin, hair and nails.
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Preparation of the juice is quite simple. Only 3 ingredients are needed to prepare it:
- 2 kg washed and cleaned of peduncles of fruit
- 500 ml of water
- 750 g cukru
Fruits should be covered with sugar and left at least for 10 hours. that they let go of the juice. After this time, put them in a pot and pour water and cook for about 3 hours. After this time, cool, strain and pour into scalded bottles. The juice should be pasteurized for a quarter of an hour. Such juice can be added to tea and drink, e.g. during a cold.
