Vol. 9, Special Issue 9, Part I (2025)

Mulberry fruits are gaining increasing attention as functional foods owing to their rich nutrient profile and associated health-promoting properties. The present study evaluated the nutritional composition of fruits from fifteen mulberry accessions with respect to carbohydrates, protein, fat and vitamin C content. Significant variability was observed among the accessions, highlighting their diverse nutritional potential. The carbohydrate content ranged from 10.43% (MI-0657) to 21.43% (MI-0300), indicating a broad spectrum of energy-yielding capacity among accessions. The protein levels varied between 1.10% (MI-0715) and 2.67% (MI-0632), demonstrating the potential of certain accessions as moderate protein sources. The fat content, although generally low, showed notable differences, ranging from 0.21% (MI-0555) to 0.92% (MI-0783). The vitamin C, an essential antioxidant, also displayed considerable variation, with MI-0715 recording the lowest (10.10 mg/100 g) and MI-0300 the highest (19.77 mg/100 g) content. The results emphasized the nutritional heterogeneity among mulberry accessions, which can be strategically utilized for dietary diversification and cultivar improvement programs. The accessions such MI-0300 and MI-0632, with superior carbohydrate, protein and vitamin C content, may serve as promising candidates for breeding and functional food development. The findings also suggest the potential of mulberry fruits as a natural source of antioxidants, micronutrients, and bioactive compounds that can support human health and nutrition.