We love mulberries, especially homegrown ones. Fresh mulberries are succulent and delicious. Besides having it fresh, you can also make jam or dessert with these very delicious fruits. The whole plant of mulberry is edible and it has many health benefits.
My delicious and succulent homegrown mulberries
Facts About Mulberries:
Mulberries are a natural food colorants due to their rich dark potential color and can be used as a natural food dye instead of toxic synthetic artificial dyes that can cause many health problems. Mulberries are considered an important food remedy in Chinese medicine and are a traditional folk remedy in many countries where mulberries have been eaten for hundreds of years. Mulberries are also an ancient fruit of Asia and known in medicinal folklore as a remedy for ringworm, insomnia, arthritis, and tapeworm.
Health Benefits of Mulberries:
1) Great source of Nutrients – Mulberries are an excellent source of vitamin B, vitamin C, vitamin K, and iron. They are also a good source of dietary fiber, protein, riboflavin, phosphorus, magnesium, folic acid, and potassium. These vitamins are function as co-factors and help body in the metabolism of carbohydrates, proteins and fats.
2) Antioxidant - Mulberries contain antioxidant powers that lessen the damage caused by free radicals. According to the University of Texas Health Science Center – mulberries contain one special antioxidant that has recently been touted for its anti-aging and longevity abilities –“Resveratrol. Resveratrol is an polyphenol flavonoid antioxidant that is also found in red grapes a red wine. The power of the antioxidants in mulberries can also help to prevent cancer and aid in treatment of existing cancer.
3) Anti-Inflammatory - Practitioners of traditional Chinese medicine have used mulberry as a remedy for inflammation. A recent Romanian study discovered that a curcumin and mulberry leaf combination may be a new lead into natural remedies for inflammation.
4) Lower Your Blood Pressure - According to the March 2008 issue of the “American Journal of Clinical Nutrition” mulberries health benefits include a positive affect on blood circulation and lower your blood pressure, make you less susceptible to blood clots, strokes, help to prevent heart disease, and lower cholesterol.
5) Weight Loss Benefits - Mulberries can help you lose weight because 1 cup of raw mulberries has only 60 calories, is high in fiber, and has a high water content.
6) Immune System Support – Mulberries are beneficial for the immune system. They contain alkaloids that activate macrophages. Macrophages are white blood cells that stimulate the immune system, putting it on high active alert against health threats.
7) Retina Protection for your Eyes – Mulberries contain Zea-xanthin, an important dietary carotenoid selectively concentrates into the retinal macula lutea, where it thought to provide antioxidant functions and protects the retina from the harmful ultraviolet rays through light-filtering actions.
8) Help Anemia – Because of their high iron content mulberry juice may help those that suffer from anemia.
9) Regulates Blood Sugar –This amazing fruit helps to regulate the blood sugar levels and prevents diabetes. More formal research is needed, but mulberry is thought to contain compounds that support balanced blood sugar levels. Traditional medicine in China, Trinidad and Tobago have all used mulberry leaves to promote balanced blood sugar levels.
10) Good for Digestion – Because mulberries are high in fiber it acts as a mild laxative.Eating mulberries on an empty stomach with a glass of water helps to treat constipation. Adding mulberries to your regular diet can help to prevent indigestion.
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We used to eat mulberries fresh or make it into juice or dessert, however, this time I choose to make cake with it. I am glad I give this a try as it turned our very delicious and this recipe is a keeper too!
This recipe is adapted from Lovely Butter Cakes page 20 with some minor modifications in red.
- 150g margarine (I used butter)
- 130g caster sugar (I used 120g)
- 3 eggs
- 200g self-raising flour
- 50g blackcurrant (I used 60g mulberries)
- 100g yogurt
1) Beat butter and sugar till light and fluffy.
2) Add eggs one at a time, beating well after each addition.
3) Fold in self-raising flour in batches and mix well.
4) Lastly pour in yogurt and mulberries and mix.
5) Pour batter into 8x3x3 baking mould.6) Bake at preheated oven at 170c for 40 minutes or till skewer inserted comes out clean.
Great for tea time or breakfast
I am linking this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders & co-hosted by Charmaine of Mimi Bakery House
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