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Before talking about perilla seed oil, let’s talk about perilla first. Many people don’t know what perilla is when they mention it. If I mention another name, I think everyone will know it - perilla, which everyone usually likes. Wrap the barbecued meat with perilla leaves and eat it. It is refreshing and relieves greasiness, and it also has the unique fragrance of perilla. There are many names for perilla, and each region has its own name: white perilla, red perilla, red perilla, fragrant perilla, etc. This is a plant that matures in one year and is used in medicine, health products and food. It has a wide range of uses. Perilla was one of the first batch of 60 plants announced by the former Ministry of Health as both food and medicine. Perilla began to be eaten by everyone as early as more than 2,000 years ago, and it is recorded in "Compendium of Materia Medica" and "Qi Min Yao Shu".
Perilla seed oil is obtained by pressing perilla seeds, and the oil content of perilla seeds is about 30~40%. According to the data measured by the Testing Center of Northwest A&F University, the composition and content of perilla seeds are: fat 45.03%, protein 21.05%, crude fiber 19.74%, non-nitrogen substances 9.65%, and ash 4.53%. It has the highest fat content. Among the fatty acids in perilla seed oil, the a-linolenic acid content reaches 61.2%, linoleic acid is 9.4%, oleic acid is 21%, and the unsaturated fatty acid content is 91.6%. The highest a-linolenic acid content among the 55 plants containing a-linolenic acid (>30%), its perilla content ranks among the best.
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Vegetable oil,
Perilla oil,
Perilla seed,
Perilla powder ,
Perilla ,
Perilla seed oil
