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Purslane Dish with Olive Oil and Rice Calories
Purslane cooked with olive oil and rice; fiber-rich vegetable dish
CALORIES
GI
POTASSIUM
FIBER
Purslane Dish with Olive Oil and Rice Nutrition Facts
Selected: 100 g
78
KCAL / 100G
Carbs
8.2g
· 42%
Protein
1.8g
· 9%
Fat
4.3g
· 49%
Fiber
2.1g
Purslane Dish with Olive Oil and Rice Vitamins & Minerals
Vitamins
Vitamin K
52µg · 43% DV
Vitamin C
10.5mg · 12% DV
Vitamin A
96µg · 11% DV
Vitamin E
1.45mg · 10% DV
Minerals
Iron
2mg · 11% DV
Magnesium
34mg · 8% DV
Sodium
180mg · 8% DV
Potassium ⭐
285mg · 8% DV
Purslane Dish with Olive Oil and Rice Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Purslane Dish with Olive Oil and Rice 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 Dish with Olive Oil and Rice Contain Allergens?
No known major allergens
Which Diets Is Purslane Dish with Olive Oil and Rice 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 Dish with Olive Oil and Rice Fat Profile
SATURATED
0.62g
MONOUNSATURATED
2.75g
POLYUNSATURATED
0.42g
Omega 6:3 ratio 2.3:1
Below the ideal 4:1 — a good omega balance.
Foods Similar to Purslane Dish with Olive Oil and Rice
Purslane Dish with Olive Oil and Rice — Frequently Asked Questions
How many calories are in purslane dish with olive oil and rice?
Purslane dish with olive oil and rice contains 78 calories per 100 g. The same serving provides 1.8 g protein, 8.2 g carbohydrates, and 4.3 g fat.
Is purslane dish with olive oil and rice low glycemic?
It has a glycemic index of 38, which falls within the low-GI range. It also provides 2.1 g of fiber per 100 g.
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Nutrition data compiled from USDA FoodData Central and scientific sources.