All uncooked fresh fruits, vegetables and even medicinal materials can be used as enzymes, usually mainly fruits.

It is our goal to obtain the nutrients needed by the human body through enzymes, so it is best to use diversified materials, especially those with strong fruit flavor. For example, guava is superior to improved varieties in original smell, and longan, litchi, pineapple, banana, apple, sour plum, plum, grape, cantaloupe, pumpkin, tomato, sweet potato, carrot and burdock are all very good raw materials.