Perilla oil
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| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 884 kcal (3,700 kJ) |
|
100 g
|
|
| Saturated | 6-10 g |
| Monounsaturated | 12-22 g |
| Polyunsaturated | 65-86 g
52-64 g
14 g
|
|
|
| Percentages are roughly approximated using US recommendations for adults. | |
Perilla oil, also called deulgireum (들기름, Korean pronunciation: [tɯl.gi.ɾɯm]), is an edible vegetable oil derived from the seeds of deulkkae (Perilla frutescens var. frutescens). Having a distinctive delicate fragrance, perilla oil is used as a flavour enhancer as well as a cooking oil in Korean cuisine.
Deulkkae seeds are a rich source of oil, with about 38-45% lipid.
Saturated fatty acids in perilla oil are mainly palmitic (5-7%) and stearic (1-3%). Monounsaturated fatty acids in perilla oil are oleic (12-22%), while polyunsaturated fatty acids in perilla oil are linoleic (13-20%), gamma-linolenic (0-1%), alpha-linolenic(54-64%), and arachidic (0-1%). Perilla oil is considered an alternative source of fatty acids that contains both saturated and unsaturated fatty acids.
In comparison to other plant oils, perilla oil exhibits one of the highest proportion of omega-3 fatty acids, which is at 54-64%. The omega-6 fatty acid component is usually around 14%. This unusual omega-6:omega-3 ratio (in favour of omega-3), beneficial to human health and in prevention of various diseases like cardiovascular disorders, cancer, inflammatory and rheumatoid arthritis, etc., makes perilla oil a healthier alternative to other seed oils.
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Wikipedia