Fruit
Whole
Whole mulberries are intact clusters kept free of crushing for freezing, garnishing, or light cooking that preserves shape. Fresh whole fruit is seasonal and fragile; frozen whole berries are the practical year-round form for most cooks outside harvest regions. Rinse gently, dry, and freeze on trays before bagging. Once cooked soft for sauce, they are no longer a storage form. Dried whole mulberries keep for snacks and porridge.
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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 0.31 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.11 g
- Cholesterol 0 mg
- Sodium 4.95 mg
- Salt 0.01 g
- Total Carbohydrate 13.1 g
- Dietary Fibre 2.05 g
- Total Sugars 9.56 g
- Complex / starch 1 g
- Protein 0.79 g
- Water 81.5 g
- Energy 55.5 kcal
- Water 81.5 g
- Carbohydrates 13.1 g
- Protein 0.79 g
- Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.11 g
- Omega-3 0.01 g
- Vitamins 37.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.39 mg
- Vitamin B5 — Pantothenic Acid 0.19 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 0.9 µg
- Vitamin B9 — Folate 14 µg
- Vitamin C 2 mg
- Vitamin E 0.28 mg
- Vitamin K 4.5 µg
- Minerals 322 mg
- Major Minerals 321 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: 0.04 · vitamin-b3-niacin: 0.39 · vitamin-b5-pantothenic-acid: 0.19 · vitamin-b6: 0.08 · vitamin-b7-biotin: 0.9 · vitamin-b9-folate: 14 · vitamin-e: 0.28 · vitamin-k: 4.5 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Whole mulberries were sold at local markets in short summer seasons.
Freezing made whole mulberries available beyond harvest week.