The main nutritional components of mulberry are water, sugar, crude protein, ash, crude fiber, free acid, soluble nitrogen-free substances and so on. In addition, Mulberry also contains essential amino acids, easily absorbed polysaccharides, rich vitamins, red pigments and minerals such as calcium, iron, zinc and selenium that human body lacks, and has the functions of enhancing immunity, promoting the growth of hematopoietic cells and promoting metabolism.

Mulberry tastes sweet and cold, enters the heart and kidney meridians, has the function of nourishing yin and enriching blood, and can treat yin deficiency, body fluid deficiency and insomnia.

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Matters needing attention in selecting mulberries

1, depending on the size, when choosing mulberries. It is best to be black and shiny, with full grains, solid fruit and no moisture on the surface. The darker the black color of mulberry will be sweeter, so pay attention to these when choosing.

2, look at the different colors, if the color of mulberry is half red and half black. Then it shows that mulberry has reached maturity. But it's not completely cooked. This is a mulberry tree. It tastes sour and sweet. Not suitable for picking and eating. When the color of mulberry turns dark, high-quality mulberry will be selected.

3. Mulberry is very small, and it doesn't matter if it is small. As long as it is full, full of water, uniform in particle size and shiny in black, it can be selected. Something like this tastes good and sweet.

Baidu encyclopedia-mulberry