Mulberry leaves, called Xiancao in ancient times, contain many trace elements such as organic acids, flavonoids, alkaloids, vitamins, amino acids, zinc, calcium, iron, etc., which have good effects of beautifying, losing weight, lowering blood sugar and inhibiting arteriosclerosis.

Mulberry leaves are delicious and have no side effects. In ancient China, mulberry leaves were used to replace tea as a drink to keep young. Recently, the Japanese Central Sericulture Research Institute developed mulberry tea with health care function, which is dark green in color and rich in high-quality protein, essential fatty acids, crude fiber, sugar, calcium, phosphorus, iron, zinc, manganese and other nutrients. It is convenient to drink, and has the functions of promoting metabolism, blood circulation and relieving fatigue. In addition to mulberry leaf tea, Japan has also introduced a series of foods such as mulberry leaf noodles, mulberry leaf biscuits and mulberry leaf wheat noodles, which are well received by the market. Mulberry leaf extract can also be used as a safety pigment for cakes, which is really useful, really beneficial and impressive.