Macrobrachium prawn with perilla and garlic

Attach a copy: The medicinal value of perilla:

Perilla is eaten in tender leaves and is rich in nutrients. In addition to containing high vitamins and mineral salts, it also contains organic chemicals such as perilla aldehyde, perilla alcohol, menthol, eugenol, and kestenone. According to its unique aroma, it has sterilization and preservative effects. Roots, stems, leaves, calyx, and fruits can be used as medicine, which has the effects of dispelling cold, regulating qi, and relieving fish and crab poison. Cooking fish and crabs with perilla can increase the aroma and delicacy. It also has the effects of strengthening the stomach, sweating, relieving cough and phlegm, diuretic, purifying blood, and calming. It can treat cold, cold, headache, chest tightness and other diseases. Perilla juice can be used to dye cakes, plum sauce and other foods, and is a natural coloring material. The tender leaves can also be eaten raw, fried, made into soup, and made into sauce. The plants can be pickled and exported. It is a promising export vegetable.
[Nutritional ingredients of perilla leaf]
The main leaf of perilla has a high protein content of more than 22%, fat 5%, crude fiber 14.4%, calcium 1.1%, and phosphorus 0.27%. There are a wide range of amino acids, including 8 amino acids essential for adults and 10 essential for children. Amino acids.
Scientists have conducted in-depth research on nearly 100 chemical components of perilla, showing that à--linolenic acid in perilla seeds is a factor necessary to maintain the function of the brain nervous system. It has the effects of anti-thrombosis, lowering blood pressure, losing weight, and lowering blood lipids., preventing cancer and inhibiting tumor metastasis, improving learning, memory and vision functions, and changing allergens.