What are the nutritional value of purple mulberry that is produced in spring? Eating too much will actually affect the absorption of "these two nutrients"!

Mulberry season is coming! Spring is the peak period of mulberries, with sweet and sour mulberries, with high nutritional value. A small mulberries are rich in anthocyanins, vitamin A, β husbandine, vitamin C, iron, calcium, and other nutrients. It has strong antioxidant power, and has the effects of improving immunity, anti-aging, anti-inflammatory, blood replenishing, avoiding bone loss, protecting heart, and beauty care. Moreover, the heat of mulberries is super low, 100 grams is only 32 calories, which is very suitable for people who lose weight.

What are the nutritional value of mulberries?

After more than two thousand years ago, mulberries were the emperor's royal fruit, and were described as a good fruit for "cultivating the mind and enhancing the mind". Nutritionist Liu Yili said that mulberries are rich in vitamin A, β phytochemicals such as husband and syroxylic acid. Eating more can make you feel happy and is also called "anti-depressed" fruit. When mulberries mature, they turn purple red or purple-black. They are "purple foods". They contain rich anthocyanins and polyphenols. They are effective antioxidants that protect blood vessels, eyes, heart, and inflammation, which helps prevent dementia.

Currently, round and long-shaped mulberries are available on the market. The former is sweet and sour and juicy, the latter is less juice but has a higher sweetness. The two nutrients are similar. Mulberries are low in heat and rich in dietary fiber. They can help relieve stools and improve constipation. They are very suitable for people who are losing weight to eat directly as fruits.

Precautions for eating mulberries? Avoid injury?

Mulberries are limited-edge crops in spring. They have a short season and are tender and difficult to preserve. Most of them are processed into fruit sauce, juice, dried fruit or vinegar. Liu Yili reminds that immature mulberries contain tannins, which are prone to allergies and stomach discomfort. Too much will affect the body's absorption of calcification and iron quality. Therefore, people who are replenishing iron and iron tablets are best to eat them separately from mulberries.

Liu Yili suggested that you should eat more fruits during the season, choose mulberries with high ripeness, or mix them into the noodles with homemade bread, or add them to the best, salad, and milk. In addition, commercially available mulberry processed products contain too much sugar, which can be prepared for longer shelf life, but remember to reduce sugar. When soaking into mulberry juice, add some lemon juice to open your stomach and replenish vitamin C.