Mulberry and Blackberry Differences — Nutrition, Carbs, Fiber, and Calories

Taste and Use

Blackberries have a tart flavor and are luscious and delicious. Unripe berries can be sour or bitter, whereas the ripest ones are sweet and tangy. On the other hand, mulberries have a flavor profile that is well-balanced between sweet and acidic, occasionally with an element of baking spices. 

People often describe blackberry as a black raspberry, meaning the similarities in flavor and appearance. You can read more about those berries in the Blackberry vs. Raspberry comparison article. 

Fresh blackberries are widely used as a topping for ice creams, waffles, cakes, and pancakes. Besides, blackberries are a famous ingredient for juices and confitures. In contrast, mulberries are used for jams, jellies, and juice wine preparation. 

Macronutrients

Calories

Both berries have the same amount of 43 calories per serving.

Protein

Mulberries are slightly higher in protein.

Carbs

As both berries contain the same amount of carbs, blackberries have more fiber. They provide 5.3g of fiber per 100g, while mulberries have only 1.7g of fiber.

Macronutrient Comparison

Macronutrient breakdown side-by-side comparison

Blackberry

2

Protein: 1.39 g

Fats: 0.49 g

Carbs: 9.61 g

Water: 88.15 g

Other: 0.36 g

Mulberry

3

Protein: 1.44 g

Fats: 0.39 g

Carbs: 9.8 g

Water: 87.68 g

Other: 0.69 g

Contains more FatsFats

+25.6%

Contains more OtherOther

+91.7%

~equal in Protein ~1.44g

~equal in Carbs ~9.8g

~equal in Water ~87.68g

Vitamins

Both blackberries and mulberries are rich in vitamins. Blackberries contain higher vitamin A, vitamin E, and vitamin K concentrations, whereas mulberries are richer in vitamin C, vitamins B1, B2, and vitamin B6. Both fruits are equal in vitamin B3 and do not contain vitamin D, vitamins B12, and B9.

Vitamin Comparison

Vitamin comparison score is based on the number of vitamins by which one or the other food is richer. The "coverage" charts below show how much of the daily needs can be covered by 300 grams of the food.

Blackberry

5

100 g 300 g 1 cup - 144g

Mulberry

5

100 g 300 g 10 fruit - 15g1 cup - 140g

Contains more Vitamin AVitamin A	+1000%
Contains more Vitamin EVitamin E	+34.5%
Contains more Vitamin B5Vitamin B5	+∞%
Contains more Vitamin KVitamin K	+153.8%
Contains more FolateFolate	+316.7%

Contains more Vitamin CVitamin C	+73.3%
Contains more Vitamin B1Vitamin B1	+45%
Contains more Vitamin B2Vitamin B2	+288.5%
Contains more Vitamin B6Vitamin B6	+66.7%
Contains more CholineCholine	+44.7%

~equal in Vitamin D ~0µg

~equal in Vitamin B3 ~0.62mg

~equal in Vitamin B12 ~0µg

Minerals

Blackberries are higher in copper and zinc. On the other hand, mulberries contain more iron, calcium, potassium, and phosphorus. Blackberries are lower in sodium. Both fruits contain nearly the same amount of magnesium.

Mineral Comparison

Mineral comparison score is based on the number of minerals by which one or the other food is richer. The "coverage" charts below show how much of the daily needs can be covered by 300 grams of the food.

Blackberry

4

100 g 300 g 1 cup - 144g

Mulberry

5

100 g 300 g 10 fruit - 15g1 cup - 140g

Contains more CopperCopper	+175%
Contains more ZincZinc	+341.7%
Contains less SodiumSodium	-90%
Contains more ManganeseManganese	+∞%

Contains more CalciumCalcium	+34.5%
Contains more PotassiumPotassium	+19.8%
Contains more IronIron	+198.4%
Contains more PhosphorusPhosphorus	+72.7%
Contains more SeleniumSelenium	+50%

~equal in Magnesium ~18mg

Glycemic Index

Mulberries have a glycemic index equal to 3, and blueberries have a GI value equal to 2. Both are considered low-glycemic index foods.

Organic Acids and Antioxidants

The predominant organic acid present in a wild-grown black mulberry is malic acid (3). Malic acid is one of the compounds involved in the cell’s Krebs cycle and has been used for medicinal purposes, most commonly to alleviate symptoms of dry mouth. It can also be helpful in conditions such as fibromyalgia, skin conditions, and fatigue. However, there is not yet enough scientific evidence to support this.

Black mulberry has a more potent antioxidant capacity when compared to white mulberry. Chlorogenic acid had the highest concentration among the phenolic acids in wild-grown blackberries and white and black mulberries. Chlorogenic acid has anthocyanin-stabilizing qualities (6). Another phenolic acid, oxalic acid, was only found in wild-grown blackberries (3). The predominant organic acids found in blackberries were citric and malic (7).

Both mulberries and blackberries are also rich in a polyphenol called resveratrol. Resveratrol has been found to modulate vascular cell function, inhibit low-density lipoprotein oxidation, suppress platelet aggregation, and reduce myocardial damage during ischemia-reperfusion, presenting biological benefits during cardiovascular conditions and inflammation. Resveratrol has also been shown to inhibit kinase activity, which has been related to cancer (8). Nowadays, resveratrol is considered an anti-aging compound because it prevents chronic inflammation and boosts sirtuins - molecules that have anti-aging properties (9). 

The antioxidant that gives blackberries and mulberries their dark coloring is called anthocyanin, which also has an array of health benefits. Anthocyanins in mulberries have been proven to express hepatoprotective and hypolipidemic qualities during liver cirrhosis (10) and have the ability to potentially prevent atherosclerosis, inhibit melanoma metastasis, and gastric cancer cell growth (11). On the other hand, anthocyanins found in blackberries have been proven to lessen diet-induced obesity by alleviating oxidative stress and inflammation and accelerating energy expenditure (12). Also, anthocyanins in blackberries are beneficial in boosting the immune system (13). 

Vascular Health

Another compound found in mulberries with a complicated name of cyanidin-3-O-beta-d-glucopyranoside, or C3G for short, has been proven to have protective qualities against cerebral ischemia (14).

Due to its phenolic content, the aqueous herbal tea extract of blackberries can potentially prevent the development of vascular diseases seen in type 2 diabetes (16).

Antimicrobial Properties

A study has shown that blackberry extracts have antimicrobial qualities against significant periodontal pathogens, such as Streptococcus mutans, that can be effectively used to help maintain oral health (15).

Diabetes

The antidiabetic effects of mulberry are due to polysaccharides found within white mulberries that express antihyperglycemic and antihyperlipidemic activities (17), as well as due to its concentration of anthocyanin (18).