Mulberry leaves are a source of vitamin C to strengthen the immune system and contain other antioxidants that reduce inflammation and protect the cells against free radical damage. The leaves also provide potassium to balance fluid levels within the body, calcium and phosphorus to build strong bones and teeth, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and additional nutrients, including zinc, magnesium, vitamin K, and beta-carotene. One unique nutrient, known as deoxynojirimycin, or DNJ, is an alkaloid found in the leaves believed to help lower blood sugar and cholesterol. When torn, Mulberry leaves sometimes exude a milky white latex, generally found in fresh older leaves. It is worth noting that some consumers may react to this latex, causing skin irritations and upset stomachs, but this is unusual. In Traditional Chinese Medicine, Mulberry leaves are viewed as a cooling ingredient with a bitter and sweet nature. The leaves are traditionally consumed in tea and are valued as a detoxifier, clearing heat from the lungs, dispelling wind, and purifying the body.
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