Fruit
Skin
Mulberry skin is the thin outer surface of each tiny drupelet in the cluster—never separated as a product in normal cookery. It carries colour and a touch of tartness and is eaten with the fruit. In strained jellies the skins are left behind with seeds. No separate peel prep exists. Whole-fruit cooking keeps skins for body and colour; fine jelly work removes them by sieving.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.87 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.09 g
- Cholesterol 0 mg
- Sodium 5.03 mg
- Salt 0.01 g
- Total Carbohydrate 13.2 g
- Dietary Fibre 2.08 g
- Total Sugars 9.73 g
- Complex / starch 1.04 g
- Protein 0.54 g
- Water 82.9 g
- Energy 62.9 kcal
- Water 82.9 g
- Carbohydrates 13.2 g
- Protein 0.54 g
- Fat 0.87 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.09 g
- Omega-3 0.01 g
- Vitamins 42 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.03 mg
- Vitamin B3 — Niacin 0.47 mg
- Vitamin B5 — Pantothenic Acid 0.23 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 1.1 µg
- Vitamin B9 — Folate 17.1 µg
- Vitamin C 2 mg
- Vitamin E 0.34 mg
- Vitamin K 5.6 µg
- Minerals 363 mg
- Major Minerals 361 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.03 · vitamin-b3-niacin: 0.47 · vitamin-b5-pantothenic-acid: 0.23 · vitamin-b6: 0.09 · vitamin-b7-biotin: 1.1 · vitamin-b9-folate: 17.1 · vitamin-e: 0.34 · vitamin-k: 5.6 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
Preserve makers learned skins contribute colour and set help in mulberry jams.
Home canners continued to cook mulberries skin-on as standard practice.