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Low-calorie leafy greens mix with purslane and omega-3
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Greens with purslane (80 g) has 18 calories. That works out to 22 calories per 100 g. It contains 2.9 g of carbs, 1.7 g of protein, 0.3 g of fat and 1.7 g of fiber. Its 96 µg of Vitamin K covers 80% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 80 g
18
KCAL / 80G
Carbs
2.9g
· 1% DV
Protein
1.7g
· 3% DV
Fat
0.3g
· 0% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 55% · Protein 32% · Fat 13%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 18 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.05 g | 0% |
| Trans fat | 0 g | |
| Sodium | 22 mg | 1% |
| Total carbohydrate | 2.9 g | 1% |
| Fiber | 1.7 g | 6% |
| Protein | 1.7 g | 3% |
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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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 80 g | 18 kcal |
| 1 piece (small) | 25 g | 6 kcal |
| 1 cup (chopped) | 35 g | 8 kcal |
| 1 piece (medium) | 50 g | 11 kcal |
| 2 cup (chopped) | 70 g | 15 kcal |
| 1 piece (large) | 90 g | 20 kcal |
| 100 g | 100 g | 22 kcal |
| 1 serving (large) | 120 g | 26 kcal |
| 1 serving (double) | 160 g | 35 kcal |
Calculated from 22 calories per 100 g.
Greens with purslane can be eaten raw or cooked. Toss the washed leaves and tender stems into a salad with tomato, lemon, and olive oil, or stir them into soup or a vegetable dish near the end of cooking.
Yes, Greens with purslane can be eaten raw after thorough washing. Its tender, succulent stems add a crisp bite to salads; discard any damaged or slimy leaves and dry the greens well before dressing them.
Greens with purslane taste fresh and mildly tangy, with juicy, crisp stems and tender leaves. Lemon, tomatoes, olive oil, and yogurt pair well with its bright flavor without masking it.
Rinse Greens with purslane in several changes of cold water, separating the leaves so grit can wash away from between them. Drain and dry the greens thoroughly; washing just before use helps them stay fresh longer.
Store Greens with purslane unwashed in the refrigerator, wrapped loosely in a dry paper towel inside a bag or container. Moisture speeds wilting and spoilage, so wash only the amount you plan to use.
Yes, Greens with purslane can be cooked, though the leaves soften quickly. Add them near the end of cooking in soups, stews, or sautéed vegetables so they wilt without losing all their texture.
Yes, you can freeze Greens with purslane, but thawed leaves become soft and are better for cooked dishes than salads. Wash and dry them first, then freeze in a sealed container and add them straight to soups or stews.
Yes, the tender stems in Greens with purslane are edible and provide a pleasant crunch. Remove any thick, woody sections, then chop the leaves and tender stems together for salads or cooking.
Greens with purslane go well with grilled fish or meat, legumes, and grain dishes. For a simple Turkish-style side, toss them with tomatoes and lemon, or serve them with yogurt alongside a main meal.
Yes, Greens with purslane can be a nutritious part of meals, and purslane is notable for containing plant omega-3 fats. It also contains oxalates, so people following a kidney-stone diet may need individualized advice.
Vitamins
Vitamin K
96µg · 80% DV
Vitamin C
19.2mg · 21% DV
Vitamin A
144µg · 16% DV
Folate
44µg · 11% DV
Minerals
Manganese
0.28mg · 12% DV
Copper
0.1mg · 11% DV
Potassium ⭐
336mg · 10% DV
Iron
1.44mg · 8% DV
Sodium
22mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 18 calories in 1 serving (medium) (80 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.
Greens with purslane combines purslane leaves with other fresh leafy greens for a simple salad. Purslane has succulent, tender leaves with a mild tang, and is familiar in Turkish and wider Mediterranean cooking, where it is used alone or mixed with other greens.
Serve it crisp with lemon and a little olive oil alongside a meal, or pair it with grilled vegetables, beans or lentils. Its fresh, slightly tart flavour works well without a heavy dressing. This is a low-calorie, fibre-containing mix, and purslane contributes plant-based omega-3 fats; it has 22 calories per 100 g. For a lighter serving, keep the dressing modest and toss the leaves just before eating.
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.
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.
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.
No known major allergens
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
SATURATED
0.05g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.14g
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.