Nutrition and consumption of Perilla
The whole plant of Perilla has high nutritional value. It has low sugar, high fiber, high carotene, high mineral elements, etc. Each 100g of young leaves contains 0.68~1.26g of reducing sugar, 3.84g of protein, 3.49~6.96g of cellulose, 1.3g of fat, 7.94~9.09 mg of carotene, 10.02 mg of vitamin B, 0.35 mg of vitamin B2, Nick Acid 1.3 mg, vitamin C 55~68 mg, potassium 522 mg, sodium 4.24 mg, calcium 217 mg, magnesium 70.4 mg, phosphorus 65.6 mg, copper 0.34 mg, iron 20.7 mg, zinc 1.21 mg, manganese 1.25 mg, strontium 1.50 mg, Selenium is 3.24~4.23 micrograms. The volatile oil contains perillaldehyde, perillyl alcohol, menthone, menthol, eugenol, perillinone, etc. The content of anti-aging SOD is as high as 106.2 micrograms per milligram of perilla leaves.
Perilla contains volatile perilladehyde and other aromatic substances, which are commonly used among the people to remove fishy smell, increase freshness and enhance flavor. "Tiao Ding Ji" records: "Usually, mint, pepper, perilla, green onion, fragrant rubber, orange peel, chrysanthemum and leaves are dried together in the sun, crushed and stored. Cut the fish into water and use it for washing, which not only relieves the smell, but also The taste is particularly delicious." The "carp fillet garnished with perilla" in the poem "Qifa" of the Han Dynasty may be eaten raw (fish fillet, that is, raw fish, was already available in the Zhou Dynasty; Chen Deng, the prefect of Guangling in the Eastern Han Dynasty, was fond of eating "raw food"). "Fish"), and perilla is used to add fragrance and remove fishy smell. Because perilla juice is purple-red, many food processing plants also use perilla as a coloring agent for plum sauce, fermented bean curd and other foods. Wash, dry and chop the perilla and mix it with vinegar, five-flavored ginger, sweet and sour garlic, sour plum, etc. to create a unique flavor.
Perilla is also an efficient plant "preservative". Someone has done an experiment: wrap fish, meat and other perishable foods in fresh perilla leaves and place them in a ventilated place indoors. These things can be stored for 4 to 5 days at room temperature. In addition, dried perilla can also be used to process pickles. Nowadays, some people still add some perilla when drying the sauce to remove the fishy smell and prevent corrosion. When using a kimchi jar to make kimchi, adding some perilla leaves can also give the kimchi a unique flavor. Perilla is used as a vegetable, and the young leaves are generally used cold or cooked into soups, soups, or deep-fried. Put the perilla leaves,
Wash the tender stems, dry them and cut them into small pieces, then add other seasonings to give them a unique flavor. Perilla leaves and perilla seeds can also be used to cook porridge, make glutinous rice balls, or make perilla drink.
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