The ways to eat mulberry leaves include: frying them, eating them cold, making them into meat fillings, etc.

1. Mulberry leaves can be wrapped in some batter and fried, but they contain more fat. People who are overweight or obese are advised to eat less.

2. Mulberry leaves can also be eaten cold. Pick fresh and tender mulberry leaves, blanch them in boiling water, and then run them through cold water. Cut them into shreds and add an appropriate amount of salt, minced garlic, and sesame oil. A plate of delicious cold mulberry leaves is ready.

3. Mulberry leaves can also be used as stuffing, mixed with minced or diced meat, and used to make dumplings, wontons, steamed buns, etc.

Mulberries are the fruit ears of mulberry trees (referring to the ears formed by the fruits of certain plants gathered together). The main varieties are black pearl, white wax bark, red dragonfly, etc.

Fresh and ripe mulberries are rich in nutrients, accounting for 80% to 85% of water, 9% of carbohydrates, and less protein (less than 0.4%). They are rich in vitamins B1, B2, C, calcium, potassium, magnesium and other minerals, and

Healthy plant compounds such as resveratrol and morin.

Mulberries are not easy to preserve and deteriorate easily.

It is best to pick and eat it now, or buy it and eat it now, and eat it all at once. It is recommended that people with weak spleen and stomach who are prone to diarrhea eat less.

If you can't finish it, you can make it into mulberry sauce, mulberry wine, etc.

Mulberries are delicious, and mulberry leaves are also nutritional experts.

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 oils, gamma-aminobutyric acid, coumarins, sterols and triterpenoids.