When you go to eat pork belly, it is common to be served with seasoned water parsley or side dishes like pickled mustard greens or perilla leaf wraps. Everyone knows that eating these together creates an excellent combination of flavor and texture, but do they also have special health benefits?

 

◇Myeonginae, aids intestinal movement and promotes vitamin B absorption

 

Myeongina-mul, which is mainly served as pickled vegetables, pairs especially well with pork. Also called "Sanmaeul," myeongina-mul contains more than ten times the vitamin C of chives. It is rich in fiber and vitamin A, which helps promote intestinal movement and eliminate toxins. It is also good for skin and eye health. Additionally, it has antimicrobial effects against food poisoning bacteria and offers benefits such as promoting the absorption of vitamin B in the body, preventing blood clots, and regulating blood sugar and cholesterol. Since pork, such as samgyeopsal, is rich in vitamin B, pairing it with myeongina-mul can maximize nutrient absorption.

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

 

The compound 'perillaketone,' which gives perilla leaves their distinctive aroma, helps to reduce the greasy taste of meat and inhibits the growth of bacteria and mold, thereby preventing food poisoning. In particular, wrapping meat in perilla leaves can lower the risk of carcinogenicity. Burning or overcooking meat can produce carcinogens such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). The 'beta-carotene' component in perilla leaves counteracts the effects of carcinogens generated when cooking meat. Beta-carotene inhibits the activity of reactive oxygen species that damage cell membranes or genes and increases the expression of tumor suppressor genes. The beta-carotene content in perilla leaves is 9.1 mg per 100g, which is higher than carrots (7.6 mg) and winter squash (4 mg). Additionally, perilla leaves are rich in calcium, folate, and vitamins A and C, which are lacking in meat, making them suitable for supplementing nutritional deficiencies.

 

◇Minari helps eliminate heavy metals and breaks down saturated fats

 

Water celery helps reduce the fishy smell of pork due to its unique fragrant aroma. Because of this, specialized restaurants serving 'Water Celery and Pork Belly' have increased. Moreover, eating water celery with pork can enhance the detoxification of heavy metals. Pork aids in the elimination of heavy metals, and water celery helps alleviate heavy metal toxicity in the body. Additionally, the 'flavonoid' component contained in water celery has antioxidant properties that assist in breaking down saturated fats in pork. Furthermore, water celery contains 'quercetin,' a plant pigment that exerts antioxidant effects, protecting the body from oxidants and providing vitality. It is also rich in magnesium, which helps expand capillaries and lower blood pressure. In particular, the potassium in water celery is 412mg per 100g, which is more than bananas (335mg), and it also contains a significant amount of iron (2mg).

 

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Always served at a meat restaurant

These days, it's easy to see wild chives.

In the past, I used to charge extra money for that as well...

 

Myeongina-mul has ten times more vitamins than chives.

It seems to be good for joint movement and toxin elimination.