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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, boiled purslane is exceptionally healthy. It is one of the richest plant sources of omega-3 fatty acids (ALA), which support heart and brain health, and it is packed with antioxidants like vitamins A, C, and E.
Boiled unsalted purslane is very low in calories, providing only 15 calories per 100g. It contains approximately 3g of carbohydrates and 1.5g of protein, making it an ideal food for weight management.
Yes, boiled purslane is highly keto-friendly. With only 3g of total carbohydrates per 100g and a high concentration of healthy fats (omega-3s), it fits easily into a low-carb or ketogenic lifestyle.
Boiled purslane has a mild, slightly tart or lemony flavor, similar to spinach or watercress. Its texture is tender and succulent, though it can become slightly mucilaginous (like okra) if overcooked.
Purslane is a rare plant source of melatonin, a hormone that helps regulate sleep-wake cycles. Consuming boiled purslane in the evening may help improve sleep quality and duration.
Yes, boiled unsalted purslane is naturally vegan and gluten-free. It is a pure vegetable dish that is suitable for plant-based, Celiac, and paleo diets.
Wash the purslane thoroughly to remove any grit. Bring a pot of water to a boil, add the purslane (leaves and stems), and cook for 3–5 minutes until tender. Drain immediately to prevent it from becoming too soft.
boiled unsalted purslane is a versatile ingredient found in cuisines around the world. With 15 calories per 100g and 1.5 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, the stems of purslane are entirely edible and highly nutritious. When boiled, they become soft and juicy, providing a pleasant texture that complements the leaves.
Boiled purslane can be stored in an airtight container in the refrigerator for 3 to 5 days. It is best to drain it well before storing to maintain its texture.
While boiling can cause some water-soluble vitamins like Vitamin C to leach into the water, it also helps reduce oxalate levels. To maximize benefits, avoid overcooking and consider using the cooking water in soups if you are not concerned about oxalates.