1. Efficacy and function:

Mulberry is rich in nutrients, including a variety of amino acids, vitamins, organic acids, carotene and other nutrients. Modern medical research has proved that Mulberry has the functions of enhancing immunity, preventing arteriosclerosis of human arteries and bones, and promoting metabolism.

Rutin, anthocyanidin, glucose, fructose, malic acid, calcium, inorganic salts, carotene, vitamin A, vitamin B1, vitamin B2, vitamin C, vitamin D and nicotinic acid contained in mulberry have the effects of nourishing and enhancing immunity, and can prevent the spread of tumor cells and avoid the occurrence of cancer.

2. Taboo:

1. Because mulberry is cold, try not to eat it with bitter gourd, tomato, water bamboo, water chestnut, water chestnut and lily, otherwise it will be too cold.

2. Avoid using iron when boiling mulberries, because mulberries will decompose acidic substances, which will react chemically with iron and lead to poisoning, and even death.

3. Mulberry contains hemolytic allergic substances and hyaluronic acid, which is easy to cause hemolytic enteritis after excessive consumption.

Extended information

Chemical composition

Mulberry contains a lot of water, crude fiber, protein, invert sugar, free acid, VB1, VB2, VC, carotene, rutin, myricetin, morin, rutin, tannin, anthocyanin (mainly cyanidin), volatile oil, minerals and trace amounts.

Among them, the content of trace element molybdenum is 4.6μg/kg, which is the first among hundred fruits. Among the main phospholipid components, phosphatidylcholine has the highest content, followed by lysophosphatidylcholine (19.3%) and phosphatidylethanolamine (15.91%), containing 18 amino acids, including 8 amino acids necessary for human body.

People's Daily Online-Mulberry has high nutritional value, so eating it is taboo.