Green perilla has been used for Chinese herbs because of the high nutrition and the smell of green perilla prevents food poisoning.
The smell substance of green perilla is perillaldehyde which has antibacterial effect. This smell substance breaks the cellular membrane of bacteria and destroys it. Green perilla is used with raw fish (Sashimi) to prevent food poisoning (Fig. 3).
Green perilla is rich in nutrition.
Green perilla has more carotene than carrot.
Green perilla is rich in vitamin A which is good for the eye and has anti-inflammatory effect.
Q5. Which cooking method can enrich the nutrition of green perilla most? (Fig. 4)
(A) Eat raw cutting green perilla into fine pieces (B) Eat fried green perilla whole
A5. (A) Eat raw cutting green perilla into fine pieces
If they are fried with high temperature (180 degrees C), saccharification is progressed.
Saccharification of bones leads to osteoporosis.
Saccharification of blood vessels leads to hardening of blood vessels.
Saccharification of brain leads to dementia.
Saccharification is equal to aging and diseases.
Cutting green perilla into fine pieces increases the smell and makes easier to eat more amount.