Mulberries also offer several useful nutrients. They contain dietary fiber, which supports normal digestion and can help with feelings of fullness, along with vitamin C, potassium, and other nutrients. Their rich purple-black coloring comes partly from plant compounds called anthocyanins, which belong to a larger group of polyphenols studied for their antioxidant properties. While these compounds are interesting nutritionally, mulberries should be viewed as a healthy food rather than a treatment or cure for disease.
Fresh mulberries can be eaten alone or added to oatmeal, yogurt, nuts, seeds, smoothies, and other fruit. Dried mulberries are another popular option, although removing their water makes their natural sugars and calories more concentrated, and some packaged products may contain added sugar. Mulberry leaves have also traditionally been used for tea and studied for possible effects on carbohydrate metabolism, but leaf products should never be considered replacements for prescribed medical treatment.
Because fresh mulberries are extremely delicate, they should generally be refrigerated and washed only shortly before eating. Large harvests can also be frozen for later use. Ultimately, their appeal does not depend on exaggerated claims about detoxing, weight loss, or curing illness. Their fiber, vitamins, minerals, and colorful plant compounds already make mulberries a nutritious and delicious addition to a varied, balanced diet.
