In fact, in our daily life, mulberry leaves still have many wonderful uses. For example, we often buy Xiasangju granules in pharmacies, which contain the effective components of mulberry leaves. Mulberry leaves are rich in nutrients, including 16 amino acids, 7 vitamins, zinc, manganese, calcium, iron and other nutrients.
Function and Value of Mulberry Leaves
Mulberry leaves have the effects of dispelling wind and clearing heat, clearing lung and moistening dryness, clearing liver and improving eyesight. It can also be used for treating wind-heat common cold, lung-heat dry cough, dizziness and headache, and blurred vision.
Mulberry leaves have nourishing and anti-aging effects similar to ginseng.
Mulberry leaves are rich in organic selenium, germanium and other rare elements, and are natural strong antioxidants. Mulberry leaves contain quercetin, phenolic compounds, vitamin C and so on.
It can eliminate free radicals in the body, oxidize toxins and wastes accumulated in the body, increase the oxygen content in the blood, and promote metabolism and microcirculation.
Deoxynojirimycin extracted from mulberry leaves combined with flavonoids extracted from pueraria lobata to form a new substance-Xiyongqing Tangsu (cics), which is suitable for treating and reducing blood sugar, blood lipid and anti-inflammation.
Mulberry leaves also have a good skin care effect, especially for acne and brown spots on the face.
Mulberry leaves are rich in flavonoids, phenols, amino acids, organic acids, carotene, vitamins and a variety of essential trace elements, which have a positive effect on improving and regulating the metabolism of skin tissues, especially inhibiting the occurrence and development of pigmentation.
Take dry mulberry leaves 15g every day, soak them in boiling water and drink tea, and apply the tea to the spots on the face three times a day, with one month as a course of treatment. After half a month's use, ordinary patients can see that the color spots fade and the color becomes lighter. After one month of use, the spots will generally disappear.
How to eat mulberry leaves
Mulberry leaves have dietotherapy value and are loved by the public because of their rich nutritional value, so they are called mulberry bud.
1. Cold mixed mulberry leaves: select tender mulberry leaves (petiole removed), wash them, shred them, blanch them in boiling water, cool them with cold boiling water, drain the water, add refined salt, monosodium glutamate, garlic paste and sesame oil, and mix well to serve.
2. Mulberry leaf vegetable cake: Wash mulberry leaves (remove petioles), cut them into small pieces 1cm square, blanch them in a boiling water pot, mix with flour, make pancakes, and dip them in garlic paste for eating.
3. Mulberry leaf tea: Sun-dried mulberry leaves, directly soaked in water for tea after processing, or crushed and put into teabags.
4. Mulberry leaf cakes: After drying and crushing, mulberry leaves can be used as direct food additives, which can be added to flour at a ratio of about 5% to bake bread and various cakes, and can also be used to make mulberry leaf steamed bread, press mulberry leaf noodles and wrap jiaozi. It not only has unique color, increases varieties, but also has nutrition and health care functions.
Mulberry leaves are good, but you can't eat them in large quantities. Mulberry leaves contain trypsin inhibitor, so that digestive enzymes in the intestine can not destroy the production of Clostridium perfringens toxin B, leading to hemorrhagic enteritis. Mulberry contains fatty acids, and excessive consumption will cause irritation to the digestive tract. Mulberry leaves are cold in nature, and people with cold constitution and stomach cold should take them in moderation to avoid damaging essence and blood and making the spleen and stomach cold.