Organic Freeze Dried Black Mulberry Fruit Powder

$15.00$95.00

Mulberries are a powerhouse of nutrients. They contain fibers, sugars, carbohydrates, proteins, lipids, minerals, and vitamins. They are an excellent source of protein as well.
3 ounces of mulberries have 9 grams of protein. They are also a rich source of iron and calcium.

 

 

*55 lbs. case quote upon request.

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Description

Nutrition Data of Mulberries

Mulberries are also a reservoir of antioxidants. An antioxidant called Resveratrol is found abundantly in mulberries. Other antioxidants found in mulberries are cyanidin, chlorogenic acid, Myricetin, and Rutin. Apart from these, mulberries are also a rich source of polynutrients like anthocyanin, flavonoids, lutein, zeaxanthin, B carotenes, and A carotene.

There is not much difference between the nutritional profiles of the different types of mulberries. The black mulberries are usually tastier than the white mulberries, but their nutrition profile is pretty much the same.

Mulberry (Sang Shèn Zǐ) and its Bioactive Compounds, the Chemoprevention Effects and Molecular Mechanisms In Vitro and In Vivo

Hui-Pei Huang,1,2,3 Ting-Tsz Ou,1 and Chau-Jong Wang2,3

 

Mulberry fruit has a high yield in one fruiting season in many countries, especially in Asia, and a long history of use as an edible fruit and traditional medicine. A great diversity of nutritive compounds such as fatty acids, amino acids, vitamins, minerals, and bioactive compounds, including anthocyanins, rutin, quercetin, chlorogenic acid, and polysaccharides have been found in mulberry fruit depending on the cultivars and maturity stages. Furthermore, the extracts and active components of mulberry fruit have demonstrated numerous biological activities, including antioxidant, neuroprotective, antiatherosclerosis, immunomodulative, antitumor, antihyperglycemic, and hypolipidemic activities in  in vitro and in vivo studies, and they have received increasing interest from researchers and pharmaceutical companies. Although some mechanistic studies further substantiate these potential health benefits of mulberry fruit, a need exists to make a better understanding of the roles of these compounds in traditional medicine and the diet. This review provides recent findings regarding the chemical constituents and biological activities of mulberry fruit, which may be useful for stimulating deep research of mulberry fruit and for predicting their uses as important and safe contributors to benefit human health.

J Agric Food Chem. 2017 Dec 6;65(48):10383-10394. doi: 10.1021/acs.jafc.7b03614. Epub 2017 Nov 20.

 

The Mulberry (Morus alba L.) Fruit-A Review of Characteristic Components and Health Benefits.

Yuan Q1,2Zhao L1,2.

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Why Freeze Drying vs. other less expensive drying methods?
Freeze drying, or Lyophilization is the most common processing method for removing moisture from biopharmaceuticals, and it can increase the stability, temperature tolerance, and shelf life of these products. Although Freeze drying is well established within the industry, it requires expensive equipment that takes up a great deal of space within a production facility. Freeze drying also can take days to complete, and manufacturers that need a powdered product must incorporate a granulation step to the process. In an environment where budgets are tightening, and where time and facility space are at a premium, Freeze drying might be a difficult option for some companies.
Freeze drying removes the water, not the flavor. So freeze dried foods retain virtually all their fresh food taste, vitamins and nutritional content. Weighs less than fresh Freeze dried foods have 98% of their water removed. This significantly reduces the food’s weight, making it easier to handle and less costly to transport.
Once freeze dried, food products have the following benefits:
Appearance – Freeze dried foods maintain their original shape and texture, unlike air dried foods which shrink and shrivel due to high temperature processing. Just add water and in minutes the food rehydrates to its original form.
Taste – Tastes as good as fresh. Freeze drying removes the water, not the flavor. So freeze dried foods retain virtually all their fresh food taste, vitamins and nutritional content.
Weight – Weighs less than fresh. Freeze dried foods have 98% of their water removed. This significantly reduces the food’s weight, making it easier to handle and less costly to transport.
Long Shelf Life – Freeze dried foods can be stored for months or years at room temperature without deterioration or spoilage.
Low Storage Costs – Because it can be stored at room temperature, freeze dried food does not require costly cold or chilled storage facilities, making it much cheaper to store.

Freeze Drying vs. Other Drying Methods:

Freeze Drying Drum Drying Air Drying Spray Drying
100% 65% 45% 30%

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

Additional information

Weight 1 lbs
Dimensions 2 × 2 × 4 in
Size

2.11, 3.17, 4.23 oz., 4.24 oz, 44 lbs, 5 lbs, 5 lbs., 55 lbs, 55 lbs., 8 oz, Size, x 55 lbs.

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