Blood Nourishing Sun Dried Mulberries Nutritious Organic Dried Mulberries

Nutritious and healthy dried fruits Dried mulberries

Dried mulberries refer to a kind of dried fruit and vegetable product made from fresh mulberries through dehydration and drying, and they are known as the "blood-nourishing fruit".

The process of making dried mulberries involves removing dead branches, rotten leaves and other impurities from fully ripe mulberries, picking out moldy and unripe ones, soaking the initially processed mulberries in a large bucket for 5 minutes, then taking them out. The mulberries are then spread on a clean plastic sheet to dry in the sun. After three days, turn the mulberries over and continue to dry them in the sun for another three days. For the initially sun-dried mulberries, select them again, removing impurities such as fruit stems, shriveled berries, and dry leaves. Put the mulberries in a large sieve, wash them three times in clean water, and then spread them flat on a clean plastic sheet to dry. After sun-drying, store the dried mulberries in a sealed container.

Mulberry is a fruit that is both medicinal and edible. Its main effects include nourishing yin and blood, promoting fluid production and moistening dryness, and antioxidation. It can be eaten fresh, soaked in water, made into Congee, or soaked in alcohol. It is recommended to consume 20-30 fresh fruits daily, and 10-15 grams of dried products. People with spleen and stomach deficiency-cold and diabetes should use it with caution.
一. Main efficacy of mulberry
1. Nourishing yin and enriching blood
Mulberry is rich in iron and vitamin C, which helps improve anemia, pale complexion, and other issues. It is especially suitable for people with blood deficiency and physical weakness, as well as those who have given birth or undergone surgery.
2. Promoting the secretion of saliva and moistening dryness
It is slightly cold in nature and can alleviate dry mouth and throat discomfort. It has a regulating effect on the deficiency of body fluid caused by staying up late and excessive eye use.
3. Anti-oxidation and anti-aging
Ingredients such as anthocyanins and resveratrol in mulberries can eliminate free radicals, delay cellular aging, and assist in improving dull skin and memory decline.
二. Common Usage
1. Fresh food
Eat fresh mulberries directly, 20-30 pieces per day (approximately 50-100 grams). They have a sweet and sour taste and retain their nutrients well. Make sure to wash them and consume them as soon as possible to avoid spoilage.
2. Soak in water or make tea
Brew 5-10 grams (approximately 10-15 slices) of dried mulberry with boiling water. It can be combined with goji berries and red dates, suitable for moisturizing in autumn and winter seasons.
3. Cook Congee or stew soup
Cook 10 grams of dried mulberry with rice and millet, or stew it with white fungus and lily to enhance the nourishing effect.
4. Brewing wine
Soak 200 grams of fresh mulberry in 500 milliliters of Baijiu, seal it for 2-3 weeks before drinking, and consume no more than 50 milliliters per day. It can promote blood circulation and dredge meridians.

Dried mulberries are rich in sugar, organic acids, vitamins, anthocyanins, minerals, etc. Drinking water with dried mulberries can quench thirst, nourish Yin and enrich blood, tonify the liver and kidneys, consolidate essence and stabilize the fetus, blacken the hair and beard, and improve hearing and eyesight. Dried mulberries contain the most iron among fruits, with 42.5 milligrams of iron per 100 grams. Dried mulberries are suitable for cooking porridge. Eating a bowl of mulberry porridge every day can help replenish blood and beautify the skin. However, mulberries are cold in nature. Therefore, it is not recommended for minors, people with diabetes, those who are physically weak, or those with spleen and stomach coldness to drink them. At the same time, pregnant women, postpartum women, and women during their menstrual period should not drink water with dried mulberries either. [7] When soaking dried mulberries in water or processing them, do not use ironware. This is because during the heating process, mulberries will decompose acidic substances and react with iron to produce toxic chemicals