Perilla (Perilla frutescens)
Perilla, beefsteak plant (En); périlla (Fr); shiso (Jp); perilla (Sp); 紫蘇 (Cn)
East, South, and Southeast Asia
Young leaves are eaten raw with rice or stir-fried in sesame oil as a side dish, mixed in salad, stir-fried, deep-fried, pickled, or used as a wrapping or garnish for meat, fish, tofu, soup, deep-fried (tempura), etc.
Beta-carotene: extremely high; vitamin E: medium; riboflavin: medium; folic acid: high; ascorbic acid: high; calcium: medium; iron: medium; protein: 3.5%. Leaves contain antioxidative phenolic compounds and sitosterol, and luteolin that has anti-inflammatory and antibacterial activities.
Read more: Perilla, in Discovering Indigenous Treasures: Promising Indigenous Vegetables from Around the World. 2009. AVRDC – The World Vegetable Center