The mulberry fruit is a multiple fruit, 2–3 cm (0.79–1.2 in) long. Immature fruits are white, green, or pale yellow. In most species, the fruits turn pink then red while ripening, then dark purple or black and have a sweet flavor when fully ripe. The fruits of the white-fruited cultivar are white when ripe; the fruit in this cultivar is also sweet but has a very mild flavor compared with the darker variety.

    The mulberry plant has been highly regarded as traditional Chinese medicine. 

Active Ingredient  

       Cyanidin 3-O-glucoside                         Petunidin 3-O-glucoside

Function

With a large number of nutrients that human body needs, it helps to lower blood lipid, promotes immune function, and provides preventive effect for cell mutation.

Characteristics: Dark purple powder, slightly special flavor

Specifications

Anthocyanidins  25%   UV