Mulberry
Other names Mûre du mûrier
Mulberry: moderate in salicylate; low in FODMAPs, fructose, sucrose and oxalates. If you're sensitive to any of these, check it against your profile before eating.
Intolerances
- SalicylateModerate
Eaten whole, skin included, with no practical way to separate them. Dried mulberries — increasingly common as a snack — are considerably more concentrated in salicylate.
Sources· 1
- Scotter M.J. et al., Food Chemistry 105 (2007), free and acetyl salicylic acid in foods by GC-MS, and Venema D. et al., J Agric Food Chem 44 (1996), acetylsalicylic and salicylic acid in foods by HPLC
- FODMAPsLow
Mulberry carries its sugars in balance - glucose keeping pace with fructose - so there is no excess left unabsorbed. Berries are the fruit group a low-FODMAP diet keeps, with blackberry the exception, which is high in sorbitol rather than fructose.
Sources· 2
- Muir J et al., J Agric Food Chem 55 (2007) 6619-6627 and 57 (2009) 554-565, fructans and short-chain carbohydrates measured in Australian vegetables and fruit
- Lenhart A. & Chey W.D., Adv Nutr 8 (2017) 587-596, systematic review of the effects of polyols
- FructoseFODMAPsLow
Mulberry is low on this axis because of glucose keeping pace with fructose. Fructose only causes trouble when it outruns glucose - glucose is what carries it across the gut wall, so a balanced fruit is absorbed even when it tastes sweet.
- SucroseLow
Mulberry carries its sugar mostly as free glucose and fructose rather than as sucrose, so there is little for sucrase to split. Sweetness and sucrose content are not the same measurement, and this fruit is the proof.
- OxalatesLow
Mulberry is low in oxalate, like most fruit. Fresh it is a short-season fruit; the rest of the year it arrives dried or as jam, and dried means the water left and everything else stayed - a handful of dried mulberries is several times the fruit it looks like.
Sources· 1
- Noonan S.C. & Savage G.P., Asia Pac J Clin Nutr 8:1 (1999) 64-74, oxalate content of foods and its effect on humans
- LactoseFODMAPsNone
- Histamine (+liberators / DAO inhibitors)None
Mulberries ripen all at once and are eaten within days - the most perishable berry here.
Sources· 1
- Maintz & Novak, Am J Clin Nutr 2007
- GlutenNo
- OligosaccharidesFODMAPsNone
- SorbitolFODMAPsNone
- TyramineNone
- NickelNone
Intolerance levels are based on our documented scientific sources. See sources →
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Frequently asked questions
Which intolerances does Mulberry affect?
Mulberry is notable for salicylate, FODMAPs, fructose, sucrose and oxalates. Clear on lactose, histamine, gluten, oligosaccharides, sorbitol, tyramine and nickel.
Does Mulberry contain salicylate?
Mulberry contains moderate levels of salicylate. Eaten whole, skin included, with no practical way to separate them. Dried mulberries — increasingly common as a snack — are considerably more concentrated in salicylate.
Does Mulberry contain FODMAPs?
Mulberry contains only low levels of FODMAPs. Mulberry carries its sugars in balance - glucose keeping pace with fructose - so there is no excess left unabsorbed. Berries are the fruit group a low-FODMAP diet keeps, with blackberry the exception, which is high in sorbitol rather than fructose.
Does Mulberry contain fructose?
Mulberry contains only low levels of fructose. Mulberry is low on this axis because of glucose keeping pace with fructose. Fructose only causes trouble when it outruns glucose - glucose is what carries it across the gut wall, so a balanced fruit is absorbed even when it tastes sweet.
Does Mulberry contain sucrose?
Mulberry contains only low levels of sucrose. Mulberry carries its sugar mostly as free glucose and fructose rather than as sucrose, so there is little for sucrase to split. Sweetness and sucrose content are not the same measurement, and this fruit is the proof. Amounts vary by brand and recipe, so always check the label of the exact product.
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