Mulberries (桑葚子 sāng shèn zǐ) are a good source of iron, vitamin C, and several plant compounds and have been linked to lower cholesterol, blood sugar, and cancer risk. Mulberry is traditionally used in Chinese medicine as a pharmaceutical for anti-fever diuretics, liver protection, eyesight improvement, blood pressure reduction, and cardiovascular disease prevention.
The fruit is commonly eaten, often dried, or made into wine, fruit juice, jam, and canned food. Consuming them dry or steeping in hot water is the easiest form of consumption.
Weighs 14 ounces.
