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Leafy green mix with omega-3
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (chopped) of Purslane mix (40 g) has 8 calories. That works out to 20 calories per 100 g. It contains 1.4 g of carbs, 0.8 g of protein, 0.2 g of fat and 0.8 g of fiber. Its 8.4 mg of Vitamin C covers 9% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 cup (chopped) · 40 g
8
KCAL / 40G
Carbs
1.4g
· 1% DV
Protein
0.8g
· 2% DV
Fat
0.2g
· 0% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 53% · Protein 30% · Fat 17%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 8 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.03 g | 0% |
| Trans fat | 0 g | |
| Sodium | 18 mg | 1% |
| Total carbohydrate | 1.4 g | 1% |
| Fiber | 0.8 g | 3% |
| Protein | 0.8 g | 2% |
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 cup (chopped) | 40 g | 8 kcal |
| 1 piece (mini) | 15 g | 3 kcal |
| 1 serving (small) | 60 g | 12 kcal |
| 2 cup (chopped) | 80 g | 16 kcal |
| 100 g | 100 g | 20 kcal |
| 1 serving (medium) | 100 g | 20 kcal |
| 1 serving (large) | 150 g | 30 kcal |
| 1 pack (small) | 200 g | 40 kcal |
Calculated from 20 calories per 100 g.
Purslane mix is a leafy vegetable product centered on purslane, with the exact blend depending on how it is sold. It typically includes tender leaves and stems, which can be eaten raw or cooked.
Use purslane mix in salads, soups, stews, or egg dishes. Add it near the end of cooking when you want the leaves to keep some texture, or serve it raw with a tangy dressing.
Yes, purslane mix can be eaten raw after thorough washing. Its succulent leaves and tender stems work well in salads, but dry the greens before dressing them so the dressing clings rather than turning watery.
Purslane mix has a fresh, juicy taste that can be mildly tangy or lemony. The leaves are tender and slightly crisp, while older stems may be tougher; remove any slimy or unpleasant-smelling pieces.
Rinse purslane mix repeatedly in a bowl of cold water, gently separating the leaves so grit can sink to the bottom. Lift the greens out instead of pouring the gritty water over them, then drain well.
Keep purslane mix unwashed in the refrigerator, wrapped loosely in a dry paper towel inside a container or bag. Moisture encourages wilting and spoilage, so wash it just before use and remove damaged leaves.
Yes, but frozen purslane mix becomes soft after thawing and is best used in cooked dishes rather than salads. Wash and dry it first, then freeze in portions for soups, stews, or sautés.
Purslane mix can replace spinach in many cooked recipes, including soups, egg dishes, and sautés. It is juicier and more tangy, so add it later in cooking and adjust acidic ingredients to taste.
Yes, purslane is known for containing plant-based omega-3 fat, mainly alpha-linolenic acid. The amount in a serving varies with the mix and portion, so it should complement rather than replace other sources of essential fats.
True purslane has fleshy leaves and stems, while many spurges release a milky white sap when a stem is broken. Do not eat foraged greens unless you can identify them confidently; a store-bought mix is safer than an uncertain wild collection.
Vitamins
Vitamin C
8.4mg · 9% DV
Vitamin K
10µg · 8% DV
B2
0.04mg · 3% DV
Vitamin A
26.4µg · 3% DV
Minerals
Magnesium
27mg · 6% DV
Potassium ⭐
198mg · 6% DV
Manganese
0.12mg · 5% DV
Copper
0.04mg · 4% DV
Sodium
18mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 8 calories in 1 cup (chopped) (40 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.
Purslane mix brings together tender purslane leaves and stems with other leafy greens; the exact blend can vary by season and seller. Purslane is a succulent, slightly tangy green familiar in Mediterranean and West Asian cooking, where it is often gathered or grown for its leaves.
Its crisp, juicy leaves work well raw in salads, folded into yoghurt, or briefly cooked with olive oil. Serve it as a fresh side, or add it to a grain bowl for a more substantial meal. The mix is light and provides fibre and plant-based omega-3; it has 20 calories per 100 g. Pair it with beans, eggs or toasted bread if you want a more filling plate.
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
0.03g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.07g
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.