Prickly pear and mulberry are both common fruits that are beneficial to the organism when consumed in moderation and can be infused into water for drinking, but the nutrients dissolved in water are limited. Prickly pear has a high water content of 81%, and the main nutrients are carbohydrates, accounting for 16.9%. In terms of vitamins, the carotene content in prickly pear is high at 2900mg/100g, ranking first among similar foods, followed by vitamin C at 2585mg/100g. In terms of minerals, the calcium content in prickly pear is high at 68mg/100g, ranking first among similar foods. The water content in mulberry is 82.8%, and the main nutrient is carbohydrate, which is 13.8%. In terms of vitamins, the carotene content in mulberry is high at 30mg/100g, which is ranked relatively high among similar foods. In terms of minerals, mulberries have a high calcium content of 37mg/100g, ranking relatively high among similar foods. Prickly pear and mulberry can be soaked in water for drinking, but the nutrients dissolved in the water are relatively small, and it is recommended to consume them fresh directly.