Perilla

Perilla

　　Perilla is a plant with edible, medicinal, and oil-producing uses. Its stems, leaves, seeds, and roots all have high nutritional value. Every 100 grams of tender stems and leaves contain 23 mg of iron, 3 mg of calcium, 44 mg of phosphorus, 9.1 mg of carotene, 44 mg of vitamin C, and 1.3 mg of niacin. Every 100 grams of seeds contain 28.8 mg of carotene, as well as vitamins E, B1, and B2, and 3675 ppm of calcium. In addition, the seeds have an oil content of 45% and a protein content of 25%. Aside from being used as food, perilla seeds can be pressed for oil, and perilla oil is also a high-grade industrial oil. The entire perilla plant can be used medicinally, entering the lung and spleen meridians, with effects such as releasing the exterior to dispel cold and regulating qi to relieve stuffiness. It treats conditions such as headache due to wind-cold invasion, acute gastroenteritis, chest and diaphragm oppression, pregnancy vomiting, fetal restlessness, edema, and poisoning from fresh fish or crabs.