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The Goji berry is a fairly new discovery in the health & raw food arenas. Properly known
as the Wolfberry, the plant produces a bright orange-red small berry that looks a like a
red pepper, it's approximately 1-2 cm long. These little wonders are grown in the south
of China and ripen from July to October.
The 21st century has brought a rapidly growing attention to the Goji berry due to its nutritional
values and antioxidant content. It has been labelled 'super fruit' which has led to an
increase in consumer product production.
Goji berries are usually sold in open boxes or dried in packages. Traditionally, these
berries are cooked before eating, they can be dried and used in a vast array of recipes.
Often added to rice and almond jelly the Chinese make soup tonics with it in combination with
chicken, pork, vegetables and other herbs. The berries are also boiled to make herbal
tea. I have found some great recipes in which to incorporate the Goji berry.
Micro nutrients & photochemicals are a large part of the attraction to the Wolfberry, it
contains 11 essential and 22 trace minerals, 18 amino acids, 6 vitamins, 8 polysaccharides,
6 monosaccharide's, 5 unsaturated fatty acids, essential fatty acids linoleic acid and alpha-linolenic
acid. It also contains phytosterols, and 5 carotenoids. Calcium, Potassium, Iron. Zinc,
Riboflavin and Selenium round off the nutritional attraction the world is developing for the
Goji berry.
Commercial applications for the Goji berry are growing at a very fast rate; they can
now be found in granola bars, beauty products, yogurt, juice concentrates, fruit purée and
powdered to add to other beverages.