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●Low GI

Purslane with yogurt Calories

Yogurt-based purslane dish with notable omega-3 and calcium

CALORIES

58kcal

15low

POTASSIUM

285mg

FIBER

1.2g

Purslane with yogurt Nutrition Facts

Selected: 100 g

KCAL / 100G

Carbs

4.2g

· 30%

Protein

3.1g

· 22%

Fat

· 48%

Fiber

1.2g

Purslane with yogurt Vitamins & Minerals

Vitamins

Vitamin K

58µg · 48% DV

Vitamin A

95µg · 11% DV

0.12mg · 9% DV

B12

0.22µg · 9% DV

Minerals

Calcium

118mg · 12% DV

Phosphorus

72mg · 10% DV

Magnesium

34mg · 8% DV

Potassium ⭐

285mg · 8% DV

Purslane with yogurt Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

1.5

Low

Accounts for portion size — a more realistic measure than GI alone.

Is Purslane with yogurt 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 Purslane with yogurt Contain Allergens?

Contains these allergens:

Gluten free

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Purslane with yogurt Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Purslane with yogurt Fat Profile

SATURATED

1.8g

MONOUNSATURATED

0.75g

POLYUNSATURATED

0.24g

⚖️

Omega 6:3 ratio 0.5:1

Below the ideal 4:1 — a good omega balance.

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Purslane with yogurt — Frequently Asked Questions

How many calories are in purslane with yogurt?

Purslane with yogurt contains 58 calories per 100 g. A 100 g serving also provides 3.1 g of protein, 4.2 g of carbohydrates, and 3 g of fat.

Is purslane with yogurt low glycemic?

Yes. Purslane with yogurt has a glycemic index of 15, which is considered low. It contains dairy, so it is not suitable for people with dairy allergies.

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Nutrition data compiled from USDA FoodData Central and scientific sources.