Why you should definitely try the seaweed soup served at meat restaurants

When you go out to eat samgyeopsal, you'll often find it served with grilled water parsley, or side dishes like myeong-i-na-mul (Korean water parsley) or perilla leaf wraps. We all know that eating these together creates a wonderful combination of flavor and texture, but do they also have special health benefits?

 

◇Myeong-ina-mul helps bowel movements and promotes vitamin B absorption.

 

Myeong-ina-mul, which is mainly served as a pickled vegetable, goes especially well with pork. Myeong-in-amul, also known as 'wild garlic', contains 10 times more vitamin C than chives. It is also rich in fiber and vitamin A, which helps intestinal movement and removes toxic substances. It releases nutrients. It's also good for skin and eye health. It also has antibacterial effects against food poisoning bacteria, and it also promotes vitamin B absorption in the body, has antithrombotic effects, and helps regulate blood sugar and cholesterol levels. Pork, including samgyeopsal (pork belly), is rich in vitamin B, so eating it with mingnamul (fermented soybean paste) can maximize nutrient absorption.

◇ Perilla leaves are rich in beta-carotene, which reduces the risk of cancer.

 

Perilla ketone, the ingredient that gives perilla leaves their unique flavor, removes the greasy taste of meat and inhibits the growth of bacteria and mold. It has the effect of preventing food poisoning. In particular, eating meat wrapped in perilla leaves can reduce the risk of cancer. When meat is grilled or overcooked, carcinogens such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) can be produced. The beta-carotene in perilla leaves counteracts the effects of carcinogens produced when meat is grilled. Beta-carotene inhibits the action of active oxygen that damages cell membranes and genes, and increases the expression of cancer-suppressing genes. The beta-carotene content of perilla leaves is 9.1 mg per 100 g, which is more than that of carrots (7.6 mg) and pumpkins (4 mg). Also, perilla leaves contain It is rich in calcium, folic acid, and vitamins A and C, which are lacking in meat, so it is also suitable for supplementing the nutrients lacking in meat.

 

◇Minari helps excrete heavy metals and break down saturated fat.

 

Minari, thanks to its unique fragrance, helps reduce the gamey smell of pork. This has led to a surge in the number of restaurants specializing in "minari samgyeopsal," where minari and pork belly are served together. Furthermore, Eating water parsley with pork can also increase the effect of heavy metal excretion. Yes. Pork helps excrete heavy metals, and water parsley alleviates heavy metal toxicity in the body. In addition, the flavonoid component contained in water parsley has antioxidant properties and helps break down the saturated fat in pork. Meanwhile, water parsley contains quercetin, a plant pigment, which has antioxidant properties, protects the body from oxidative stress, and energizes the body. It is also rich in magnesium, which helps lower blood pressure by dilating capillaries. In particular, water parsley contains 412 mg of potassium per 100 g, which is more than bananas (335 mg), and it also contains a lot of iron (2 mg).

 

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Something that always comes out when you go to a meat restaurant

It's easy to see mingna water these days

In the past, we used to get paid extra money and stuff...

 

Ming-na-mul has 10 times more vitamins than chives.

It seems like it's good for bowel movements and detoxification.