All uncooked fresh fruits, vegetables and even medicinal materials can be used to make enzymes, usually mainly fruits.

It is our goal to obtain nutrients needed by human body through enzymes, so it is best to diversify the materials, especially those with strong fruit flavor. For example, guava is superior to improved varieties in its native smell, and longan, litchi, pineapple, banana, apple, sour plum, plum, grape, cantaloupe, pumpkin, tomato, sweet potato, carrot and burdock are all very good raw materials.