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Purslane and red pepper sauté Calories
A vegetable sauté of purslane and red pepper, providing fiber and plant-based omega-3.
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (medium) of Purslane and red pepper sauté (150 g) has 123 calories. That works out to 82 calories per 100 g. It contains 6.5 g of carbs, 3.2 g of protein, 9.8 g of fat and 3.3 g of fiber. Its 450 µg of Vitamin K covers 375% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Purslane and red pepper sauté Nutrition Facts
Selected: 1 cup (medium) · 150 g
123
KCAL / 150G
Carbs
6.5g
· 2% DV
Protein
3.2g
· 6% DV
Fat
9.8g
· 13% DV
Fiber
3.3g
· 12% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 20% · Protein 10% · Fat 70%
Purslane and red pepper sauté nutrition facts table · 1 cup (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 123 kcal | |
| Total fat | 9.8 g | 13% |
| Saturated fat | 1.35 g | 7% |
| Trans fat | 0 g | |
| Sodium | 330 mg | 14% |
| Total carbohydrate | 6.5 g | 2% |
| Fiber | 3.3 g | 12% |
| Protein | 3.2 g | 6% |
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 Purslane and red pepper sauté?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 150 g | 123 kcal |
| 1 tablespoon (small) | 15 g | 12 kcal |
| 100 g | 100 g | 82 kcal |
| 1 cup (small) | 100 g | 82 kcal |
| 1 piece (medium) | 120 g | 98 kcal |
| 1 serving (medium) | 180 g | 148 kcal |
| 1 cup (large) | 200 g | 164 kcal |
| 1 serving (large) | 250 g | 205 kcal |
Calculated from 82 calories per 100 g.
Frequently Asked Questions About Purslane and red pepper sauté
How do you make purslane and red pepper sauté?
To make purslane and red pepper sauté, soften chopped red pepper in a little oil, then add washed purslane and cook until wilted. Garlic or onion can be added for flavor; season near the end because the greens release liquid as they cook.
What is purslane and red pepper sauté?
Purslane and red pepper sauté is a cooked vegetable dish made by sautéing purslane with red pepper. The purslane turns tender and slightly tangy, while the pepper adds sweetness; some home versions also include onion, garlic, or tomato.
What does purslane and red pepper sauté taste like?
Purslane and red pepper sauté tastes mildly tangy and leafy, with sweet notes from the red pepper. Cooking softens purslane’s crisp texture, so the finished dish is tender rather than salad-like.
What goes well with purslane and red pepper sauté?
Purslane and red pepper sauté pairs well with plain yogurt, bread, or other vegetable dishes. For a plant-based meal, serve it with beans, lentils, or grains; garlic yogurt is a common option in Turkish-style meals.
Can you eat purslane and red pepper sauté cold?
Yes, purslane and red pepper sauté can be eaten cold or at room temperature as well as warm. Chill leftovers promptly and serve them as a side dish; the purslane will be softer after refrigeration.
Can you use purslane stems in purslane and red pepper sauté?
Yes, tender purslane stems can go into purslane and red pepper sauté along with the leaves. Remove any thick, tough sections, then wash and chop the usable stems so they cook evenly.
How should you wash purslane for purslane and red pepper sauté?
Wash purslane for purslane and red pepper sauté by swishing the leaves and stems in a bowl of water, then rinsing them well. Soil can cling between the leaves, so repeat with fresh water until it is clean, and drain before chopping.
How long does purslane and red pepper sauté last in the fridge?
Purslane and red pepper sauté keeps for about 3–4 days in a covered container in the refrigerator. Refrigerate it promptly after cooking, and reheat only the portion you plan to eat.
Can you freeze purslane and red pepper sauté?
Yes, you can freeze purslane and red pepper sauté, but the purslane may become watery and soft after thawing. Freeze it in airtight portions if needed; for the best texture, make and eat it fresh.
Is purslane and red pepper sauté nutritious?
Yes, purslane and red pepper sauté provides vegetables and fiber, and purslane contains plant-based omega-3 fats. It works as a side dish or part of a meal; using a moderate amount of oil keeps the preparation lighter.
Purslane and red pepper sauté Vitamins & Minerals
Vitamins
Vitamin K
450µg · 375% DV
Vitamin C
72mg · 80% DV
Vitamin A
255µg · 28% DV
Folate
60µg · 15% DV
Minerals
Magnesium
102mg · 24% DV
Copper
0.18mg · 20% DV
Manganese
0.45mg · 20% DV
Potassium ⭐
585mg · 17% DV
Sodium
330mg · 14% DV
Purslane and red pepper sauté Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Purslane and red pepper sauté
To burn the 123 calories in 1 cup (medium) (150 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 Purslane and red pepper sauté?
Purslane and red pepper sauté brings together tender purslane leaves and stems with sweet red pepper in a simple pan-cooked dish familiar in Turkish home cooking. Purslane has a juicy, slightly tangy bite, while the pepper softens and adds sweetness; the sauté can be served warm or at room temperature.
In Turkey, it is often eaten as a light meal or alongside bread or bulgur, and may be served with yogurt. The vegetables provide fibre and plant-based omega-3. For a lighter version, use a modest amount of olive oil, and add a squeeze of lemon just before serving to brighten the flavour.
How Nutritious Is Purslane and red pepper sauté?
Nutrient density
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 Purslane and red pepper sauté 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 and red pepper sauté Contain Allergens?
No known major allergens
Which Diets Is Purslane and red pepper sauté Good For?
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
Purslane and red pepper sauté Fat Profile
SATURATED
1.35g
MONOUNSATURATED
6.45g
POLYUNSATURATED
1.5g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.