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Purslane, cooked, boiled, drained, with salt

18 Calories
1.5g Protein
3.6g Carbs
0.2g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 18
% Daily Value*
Total Fat 0.2g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 280mg 12%
Total Carbohydrate 3.6g 1%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 1.5g 3%
Vitamin D 0mcg 0%
Calcium 78mg 6%
Iron 0.8mg 4%
Potassium 488mg 10%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 1.5g 28%
Carbs 3.6g 68%
Fat 0.2g 4%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 10.5 MG 12%
Thiamin 0.0 MG 3%
Riboflavin 0.1 MG 7%
Niacin 0.5 MG 3%
Pantothenic acid 0.0 MG 1%
Vitamin B-6 0.1 MG 4%
Folate, total 9 UG 2%
Vitamin B-12 0 UG 0%
Vitamin A, RAE 93 UG 10%
Vitamin D (D2 + D3) 0 UG 0%

Minerals

Nutrient Amount % DV
Calcium, Ca 78 MG 6%
Iron, Fe 0.8 MG 4%
Magnesium, Mg 67 MG 16%
Phosphorus, P 37 MG 3%
Potassium, K 488 MG 10%
Sodium, Na 280 MG 12%
Zinc, Zn 0.2 MG 2%
Copper, Cu 0.1 MG 13%
Manganese, Mn 0.3 MG 13%
Selenium, Se 0.9 UG 2%

Nutrition Highlights

  • Very low in calories (18 kcal per 100g), suitable for weight management.
  • Very low in fat (0.2g per 100g).

About Purslane, cooked, boiled, drained, with salt

This leafy green vegetable is a succulent plant that thrives in many parts of the world, often found growing wild in gardens and fields. When cooked by boiling and drained, it becomes tender and slightly mucilaginous, similar in texture to cooked spinach. The plant is notable for its slightly tangy, lemony flavor and its impressive nutritional profile, particularly its omega-3 fatty acid content, which is unusual for a leafy vegetable. It's also rich in vitamins A, C, and E, along with minerals like magnesium, calcium, and potassium.

In culinary applications, this vegetable is versatile and can be used in various dishes. It's commonly added to soups and stews, where its mucilaginous quality helps to thicken the broth naturally. In Mediterranean and Middle Eastern cuisines, it's often used in salads, either raw or lightly blanched, and can be sautéed with garlic and olive oil as a simple side dish. Some cultures use it in traditional recipes like the Turkish 'semizotu' salad or the Lebanese 'bakleh' stew. Its slightly sour taste makes it an excellent complement to rich, fatty dishes, helping to balance flavors and aid digestion. For those looking to increase their intake of plant-based omega-3s or add variety to their vegetable consumption, this nutritious green is an excellent choice.

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