Purslane bundle
$4.25
In stock
a succulent green that is high in vitamin C. Add to salads, juices or just eat some fresh. A tart flavor. High in oxylates so be careful of over eating if you are prone to kidney stones.
Some info that I found:
Some people consider purslane a superfood due to its high nutritive and antioxidant characteristics.1 For this reason, you may be interested in adding this nutritious green to your diet.
The green has a tart, salty taste. Here are some popular ways to consume purslane:110
- Incorporate it into salads: Eat purslane raw (both the stems and leaves) and mix in a salad—alone or with other leafy greens
- Use it as a spinach replacement: Sauté or steam purslane and serve it as a side dish, or replace spinach in your favorite dish with purslane
- Build it into your favorite sandwich: Use purslane in place of (or in addition to) pickles and lettuce on a sandwich
- Make a chimichurri sauce, salsa, or pesto: Swap purslane with basil in pesto, cilantro in salsa, and parsley in chimichurri to create an interesting take on an old classic
- Add it to common dishes for added nutrients and an interesting flavor: Try adding purslane to tacos, omelets, stir-fries, or grilled vegetables, or use it as a garnish on potatoes or cooked meats
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Nutrition of Purslane
Purslane is low in calories and is a good source of vitamin A and vitamin C. It also provides smaller amounts of several vitamins and minerals, including iron and magnesium.9 It contains the highest vitamin A among green leafy vegetables.1
It also tends to be higher in sodium than you might expect from a green, so keep that in mind when adding it to your meals.
One cup of raw purslane contains:9
U.S. Department of Agriculture: FoodData Central. Purslane, raw.
- Calories: 8.6
- Fat: 0.16 g
- Sodium: 19.4 mg
- Carbohydrates: 1.46 g
- Protein: 0.87 g
- Vitamin A: 568 international units (IU), or 63% of the Daily Value (DV)
- Vitamin C: 9.03 mg, or 10% of the DV
- Magnesium: 29.2 mg, or 7% of the DV
- Iron: 0.86 mg, or 5% of the DV
