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Baked purslane Calories
Low-calorie leafy vegetable with notable omega-3
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (chopped) of Baked purslane (90 g) has 22 calories. That works out to 24 calories per 100 g. It contains 3.2 g of carbs, 1.9 g of protein, 0.4 g of fat and 1.8 g of fiber. Its 288 µg of Vitamin K covers 240% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Baked purslane Nutrition Facts
Selected: 1 cup (chopped) · 90 g
22
KCAL / 90G
Carbs
3.2g
· 1% DV
Protein
1.9g
· 4% DV
Fat
0.4g
· 1% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 53% · Protein 32% · Fat 15%
Baked purslane nutrition facts table · 1 cup (chopped) (90 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 22 kcal | |
| Total fat | 0.4 g | 1% |
| Saturated fat | 0.05 g | 0% |
| Trans fat | 0 g | |
| Sodium | 40 mg | 2% |
| Total carbohydrate | 3.2 g | 1% |
| Fiber | 1.8 g | 6% |
| Protein | 1.9 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Cup of Chopped Baked purslane?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (chopped) | 90 g | 22 kcal |
| 1 tablespoon (chopped) | 12 g | 3 kcal |
| 1 cup (shredded) | 45 g | 11 kcal |
| 100 g | 100 g | 24 kcal |
| 1 serving (small) | 120 g | 29 kcal |
| 1 serving (medium) | 180 g | 43 kcal |
| 1 serving (large) | 250 g | 60 kcal |
| 1 piece (whole) | 300 g | 72 kcal |
Calculated from 24 calories per 100 g.
Frequently Asked Questions About Baked purslane
How do you make baked purslane?
To make baked purslane, wash and thoroughly dry the leaves and tender stems, then toss them with olive oil, garlic, and seasonings. Spread them in an ovenproof dish and bake until tender; add cheese near the end if you like.
Does baked purslane turn slimy in the oven?
Baked purslane can become watery and soft if it goes into the oven wet or is crowded in the dish. Dry it well after washing and spread it out so moisture can escape as it cooks.
What does baked purslane taste like?
Baked purslane tastes mildly tangy and green, with a softer texture than raw purslane. Its flavor works well with garlic, lemon, olive oil, and salty cheeses, which complement its fresh, slightly sour character.
Can you bake purslane stems, or should you use only the leaves?
You can bake the tender stems along with the leaves; they soften during cooking and add texture. Remove any unusually thick or woody stems, which may stay fibrous even after the leaves are tender.
Do you need to blanch purslane before baking it?
No, baked purslane does not need to be blanched first. Blanching can make the leaves overly soft and watery; wash them thoroughly, dry them well, and put them straight into the baking dish.
What goes well with baked purslane?
Baked purslane pairs well with lemon, garlic, yogurt, and feta or other salty cheeses. Serve it as a side with grilled fish, eggs, or beans, or add it to a grain bowl for a simple meal.
Can you reheat baked purslane?
Yes, you can reheat baked purslane, although the leaves will be softer than when freshly cooked. Warm only the portion you plan to eat, using an oven or a pan, and avoid heating it repeatedly.
Does baking destroy the omega-3 in purslane?
Baking does not necessarily destroy all of purslane’s plant-based omega-3, but prolonged cooking at high heat may reduce some of it. Cook the leaves only until tender rather than leaving them in the oven for an extended time.
Can you eat baked purslane cold the next day?
Yes, baked purslane can be eaten cold the next day if it was promptly refrigerated in a covered container. Its cooked leaves will be softer when chilled, so cold leftovers work well mixed into a salad or grain bowl.
Is baked purslane a good substitute for baked spinach?
Baked purslane can stand in for baked spinach, but it has a tangier flavor and usually softens more quickly. Use tender leaves and stems, dry them thoroughly, and check the dish as it cooks to avoid excess moisture.
Baked purslane Vitamins & Minerals
Vitamins
Vitamin K
288µg · 240% DV
Vitamin E
10.98mg · 73% DV
Vitamin C
16.2mg · 18% DV
B2
0.1mg · 8% DV
Minerals
Magnesium
61mg · 15% DV
Potassium ⭐
441mg · 13% DV
Manganese
0.28mg · 12% DV
Copper
0.1mg · 11% DV
Sodium
40mg · 2% DV
Baked purslane Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Baked purslane
To burn the 22 calories in 1 cup (chopped) (90 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Baked purslane?
Baked purslane is a simple oven-cooked dish made with the fleshy leaves and tender stems of purslane. The plant is common around the Mediterranean, including Turkey, where it is also eaten raw in salads or gently cooked with olive oil. Oven versions vary by household; onion or tomato may be added, while some cooks finish the dish with yogurt.
Baking softens the leaves and brings out their mild, lemony tang. Serve it as a vegetable side or a light meat-free meal, with yogurt, bread or grains. Purslane is a low-calorie leafy vegetable with fibre and notable omega-3; it provides 24 calories per 100 g. For a lighter bake, use oil sparingly and pair it with a fresh salad or plain yogurt.
How Nutritious Is Baked purslane?
Nutrient density
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Baked purslane Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Baked purslane Contain Allergens?
No known major allergens
Which Diets Is Baked purslane Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Baked purslane Fat Profile
SATURATED
0.05g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.16g
Omega 6:3 ratio 0.4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.