Mulberry leaf, scientific name: Mulberry leaf. The name of traditional Chinese medicine is the dry leaves of Mulberry, which is the main food of silkworm. Also known as Mulberry, Jingsang, Mulberry, Yellow Mulberry and so on. Mulberry is widely planted in all parts of China, and the yield of mulberry leaves is high. Silkworm's staple food has broad oval leaves, heart-shaped leaves at the base, slightly pointed leaves at the top, serrated edges and dense white veins. Old leaves are thick and dark green. Young leaves are thin and yellow-green. Crisp and easy, hold it and prick your hand. The breath is light and the taste is slightly bitter.
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Mulberry leaves are also masters of nutrition. It is rich in crude protein, crude fat, crude fiber and carbohydrates. In addition, mulberry leaves also contain plant compounds such as pigments, vitamins, organic acids, flavonoids, alkaloids, polysaccharides, volatile oil, γ -aminobutyric acid, coumarin, sterols and triterpenoids. ?
Mulberry leaves can be fried in batter, but there is more oil in them. Overweight and obese people suggest eating less. Mulberry leaves can also be mixed cold. Pick fresh mulberry leaves, blanch them with boiling water, and then rinse them with cold water. After shredding, add the right amount of salt, garlic paste and sesame oil, and a delicious cold mulberry leaf is ready. Mulberry leaves can also be used as stuffing, mixed with minced meat or diced meat, and wrapped in jiaozi, wonton, steamed stuffed bun, etc. Or use it to make mulberry leaf noodles, mulberry leaf cakes, mulberry leaf pork bone soup, mulberry leaf pork liver soup, mulberry leaf crucian carp soup and so on. It's also very good, nutritious and delicious.
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