Dried white mulberries: uses and nutritional benefits

The mulberry tree is a plant of the family Moraceae. Among this family, only 3 mulberry trees have our attention: the black mulberry (Morus nigra L.), the red mulberry (Morus rubra L.) and the white mulberry (Morus alba L.). Mulberry is versatile, as many parts of the plant have been consumed for centuries. The leaves are particularly interesting and would help fight against multiple pathologies, including diabetes. Today, it is the fruit of the white mulberry tree that makes a strong impression. This fruit has a honeyed flavor and is sweet. It is a superfood. Incredibly rich in iron, Mulberries are ideal in case of fatigue, anemia or intense period. Numerous scientific studies have examined their benefits: glycemic balance, hypocholesterolemic, hepatoprotective, antioxidant, immunomodulating, etc. Latin name: Morus alba L. Botanical family: Moraceae. Part used: Fruit.

Recommended consumption

The dried white Mulberry is a dry fruit. It therefore contains more sugar than a fresh Mulberry, the recommendations for daily consumption are defined :

  • In classic cure: 20 to 30 g, or 5 to 8 teaspoons of dried white Mulberries per day.
  • In anti-fatigue cure: 15 g of dried white Mulberries, 4 teaspoons per day, for 3 weeks.
In what form?

To make the most of their benefits, you can use them :

  • Whole
At what time of day?

We advise you to use them during the following meal(s) to take full advantage of their benefits:

  • Breakfast
  • Snacks
What modes of use?

You can incorporate them into the following preparations to make them easier to take:

  • Dessert
  • Yoghurt, dairy
  • Only
  • Mixed with other dried fruits
  • Muesli

Health Nutrition Benefits

25g of dried white Mulberries contain a significant portion of the Population Nutritional Reference (PNR) of Iron. They also contain, to a lesser extent, Fiber.

As such, dried white Mulberries can complement your healthy and varied diet.


Diabetes is a metabolic disorder characterized by chronic hyperglycemia resulting from insulin deficiency and/or tissue insulin resistance. In other words, the secretion or effectiveness of insulin (hormone that lowers blood sugar) is deficient. Several studies demonstrate the insulin-modulating activity of White Mulberries.

In addition, dried white Mulberries are high in fiber. Fiber reduces the absorption of sugar and cholesterol. They are therefore also beneficial in case of lipid disorders. Finally, their incredible richness in phenolic compounds gives them an antioxidant and anti-inflammatory activity, thus preventing cardiovascular complications.

Nervous system, well-being

Dried white Mulberries revitalize and invigorate the body. They are naturally rich in carbohydrates (glucose and fructose): our body's favorite fuel. Moreover, their low to medium glycemic indexes do not cause a rush of energy after ingestion. Iron, which they are rich in, is also a perfect stimulant for the body. It helps reduce fatigue, break down macronutrients to synthesize energy and fights against the decline in cognitive functions.

Digestive system

Dried white Mulberries would act on different digestive organs: the liver, the intestines and the intestinal microbiota (a pseudo-organism). They could be used as a prebiotic since they promote the development of beneficial bacteria for the intestine. In addition, they fight constipation through their richness in fiber (see our guide constipation and diet). For the liver, two studies conducted on rodents have shown that the polysaccharides in white Mulberries have hepatoprotective activity.

Immune system

The white Mulberries are vectors of flavonoids. Flavonoids are polyphenols with many biological activities including the ability to be antibacterial and antiviral. In addition, iron increases the body's immune response. The nutrients in dried white Mulberries reinforce the benefits of a varied and balanced diet.

Circulatory system

Iron deficiency anemia can be caused from a diet too low in iron (see our iron deficiency anemia and diet guide). Dried white Mulberries are incredibly rich in iron, which gives them an anti-anemic virtue.

Nutritional properties

Main properties

  • Antioxidant (phytonutrient): thanks to phenolic compounds (anthocyanins and flavonoids) White Mulberries help neutralize free radicals naturally synthesized by cell activity.
  • Immunomodulating (iron, flavonoid, resveratrol): studies have noted an immunomodulating activity of white Mulberries. This ability would be the product of their richness in flavonoids, resveratrol and iron. Flavonoids have an antimicrobial and antibacterial activity. In case of iron deficiency, the vulnerability of the organism to infections increases and the microbicidal activity of immune cells decreases. Finally, resveratrol boosts the immune system.
  • Glucose control (fiber, phytonutrient): white Mulberries would have, like their leaves, the power to be anti-diabetic. The phenolic compounds would stimulate the secretion and activity of insulin (a hypoglycemic hormone). In addition, they are rich in fiber, indicating a low to medium glycemic index. Their consumption does not cause great variations in blood sugar levels.
  • Anti-inflammatory (flavonoid): white Mulberries are rich in flavonoids, phytonutrients with anti-inflammatory power.
  • Hypocholesterolemic (fiber, resveratrol): fiber decreases 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 preferred macronutrients for the body to function. In addition, their richness in iron contributes to energy metabolism.
  • Cardiovascular protector : with regard to their antioxidant 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 red blood cell function: it allows red blood cells to take up and release oxygen.
  • Prebiotic (polysaccharide): white Mulberries are prebiotic. Their polysaccharides increase the beneficial bacterial population (lactobacilli and bifidobacteria) and reduce the harmful bacterial population (Escherichia coli) of the gut microbiota.
  • Laxative (fiber): in general, fibers speed up digestive transit. It stimulates gas production and increases stool volume. White Mulberries are naturally high in fiber.

Secondary properties

  • Liver regenerator (polysaccharide): a study claims that the polysaccharides in White Mulberries modulate the concentration of indicators of liver suffering (ASAT, ALAT, GSH, SOD, etc.). They would stimulate the regeneration of liver cells (hepatocytes) and would 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 requirement. Iron is involved in 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 large variations in blood sugar levels: the source of hunger pangs. In addition, many studies indicate that these berries would be beneficial in weight management by increasing the basal metabolic rate. To know that this property is more retained for the blackberry leaves.
  • Participating in tissue growth (iron): by combating iron deficiency, White Mulberries promote tissue growth. Indeed, an 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.

Nutritional values

*Recommended Daily Allowance

To know more about the plant : The Mulberry tree

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 downy and green. After fertilization, the catkins give way to the fruits, the blackberries. Blackberries are small globular fruits whose color varies according to the species. Three main species are recognized: the white mulberry (Morus alba L.), the black mulberry (Morus nigra L.) and the 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 diseases: fever, sore throat, cough, liver disorders, eye disorders, kidney disorders, high blood pressure, etc. In Korea and Japan, diabetic patients consume mulberry leaves as a supplement to anti-diabetic treatments. The anti-diabetic activity of mulberry leaves is the most intensively studied subject, as its effectiveness is real. The bark, the twigs and the roots are also found in the Chinese pharmacopoeia.

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

A small aside that concerns only the white mulberry (Morus alba L.): these are traditionally grown for their leaves as the exclusive food of silkworms. There would be a correlation between the protein content of the leaves and the efficiency of cocoon production. The production of white mulberry trees depends on the silk market. After the appearance of synthetic fiber, the cultivation of mulberry has dropped. Since scientific studies have demonstrated their health benefits, the production of white mulberry has been on the rise again.

White Mulberries or Black Mulberries

White Mulberries have many of the same health benefits as black Mulberries. Although these two varieties belong to the same genus, they are quite different.

The strongest difference is from an organoleptic point of view: the white blackberries have less intense flavors and a sweet, slightly biscuity taste; the blackberries are more intense, sour and pungent.

Nutritionally, the differences are smaller: white Mulberries provide more fiber, fat and carbohydrates than black Mulberries. On the other hand, black Mulberries are slightly richer in proteins and less caloric. In terms of micronutrients, black Mulberries have a stronger antioxidant activity than white Mulberries. In fact, a study shows that black Mulberries contain slightly more polyphenols.

If your choice is based on antioxidant activity, we recommend black Mulberries. On the other hand, if your choice is for their energizing and intestinal transit stimulating effect, we recommend white Mulberries. Otherwise, only your taste preferences will guide you. For those who are undecided, how about combining them?

White mulberries BIO...

101 notes

See the product