Mulberry is sweet and sour, which mainly has the effects of nourishing liver and kidney, nourishing blood and expelling wind, moistening intestines and moistening dryness. Studies have shown that mulberry contains linoleic acid, stearic acid, oleic acid and malic acid, which has the functions of reducing blood fat, helping digestion and benefiting gastrointestinal tract.

Lycium barbarum is sweet, which can tonify kidney, moisten lung, nourish liver and improve eyesight. It is often used for soreness of waist and knees, dizziness, red eyes and tears caused by yin deficiency of liver and kidney.

Matters needing attention in eating mulberries:

1. 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 cooking mulberries, because mulberries will decompose acidic substances, which will react chemically with iron, leading to poisoning and even death.

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

The above contents refer to:

People's Network-Mulberry is high in nutritional value and should not be eaten.

People's Network-Poor stool, taking Mulberry Qishen Decoction