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Source of omega-3, vitamin C, and potassium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
96
KCAL / 100G
Carbs
12.1g
· 49%
Protein
1.8g
· 7%
Fat
4.9g
· 44%
Fiber
2.3g
Vitamins
Vitamin K
29µg · 24% DV
Vitamin C
15.4mg · 17% DV
B6
0.22mg · 13% DV
Folate
31µg · 8% DV
Minerals
Potassium ⭐
398mg · 12% DV
Magnesium
43mg · 10% DV
Calcium
72mg · 7% DV
Sodium
155mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.69g
MONOUNSATURATED
3.05g
POLYUNSATURATED
0.55g
Omega 6:3 ratio 5.3:1
Above the ideal 4:1 (5.3:1).
Purslane and potato sauté contains 96 calories per 100 grams. The total calories increase with portion size.
It provides 1.8 g protein per 100 grams. This makes it a relatively modest protein source.
It contains 12.1 g carbohydrates per 100 grams. The potato contributes to the carb content.
There are 4.9 g fat per 100 grams. Fat is one of the macronutrients contributing to its energy value.
Yes, it contains 2.3 g fiber per 100 grams. Fiber may help support fullness depending on the portion.
The glycemic index is 58. That places it around the moderate range.
It has 96 calories per 100 grams, so portion size matters. It can fit into a calorie-conscious diet depending on how much you eat.
Yes, it is suitable for vegan and vegetarian diets. It also fits Mediterranean, flexitarian, and gluten-free eating patterns.
Yes, it is listed as gluten-free. It is also classified as minimally processed.
It is classified as minimally processed. That means it is not considered ultra-processed based on the provided information.
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Nutrition data compiled from USDA FoodData Central and scientific sources.