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Purslane, parsley and lemon salad Calories
Source of vitamins C and K and omega-3
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (chopped) of Purslane, parsley and lemon salad (70 g) has 18 calories. That works out to 25 calories per 100 g. It contains 2.9 g of carbs, 1.5 g of protein, 0.3 g of fat and 1.7 g of fiber. Its 171.5 µg of Vitamin K covers 143% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Purslane, parsley and lemon salad Nutrition Facts
Selected: 1 cup (chopped) · 70 g
18
KCAL / 70G
Carbs
2.9g
· 1% DV
Protein
1.5g
· 3% DV
Fat
0.3g
· 0% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 57% · Protein 30% · Fat 13%
Purslane, parsley and lemon salad nutrition facts table · 1 cup (chopped) (70 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 18 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.03 g | 0% |
| Trans fat | 0 g | |
| Sodium | 13 mg | 1% |
| Total carbohydrate | 2.9 g | 1% |
| Fiber | 1.7 g | 6% |
| Protein | 1.5 g | 3% |
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 Chopped Purslane, parsley and lemon salad?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (chopped) | 70 g | 18 kcal |
| ½ cup (chopped) | 35 g | 9 kcal |
| 100 g | 100 g | 25 kcal |
| 1 serving (small) | 100 g | 25 kcal |
| 1.5 cup (chopped) | 105 g | 26 kcal |
| 1 serving (medium) | 150 g | 38 kcal |
| 1 serving (large) | 220 g | 55 kcal |
| 1 piece (large) | 250 g | 63 kcal |
Calculated from 25 calories per 100 g.
Frequently Asked Questions About Purslane, parsley and lemon salad
How do you make purslane, parsley and lemon salad?
Purslane, parsley and lemon salad is made by tossing washed, dried purslane leaves and tender stems with chopped parsley, lemon juice, olive oil and salt. Add the dressing shortly before serving so the greens stay crisp rather than turning limp.
What does purslane, parsley and lemon salad taste like?
Purslane, parsley and lemon salad tastes fresh, tangy and lightly grassy, with a pleasant juicy crunch from purslane. Lemon sharpens the flavor while parsley adds a more herbal note; olive oil softens the acidity without hiding the greens.
Can you eat purslane raw in purslane, parsley and lemon salad?
Yes, purslane is commonly eaten raw in purslane, parsley and lemon salad. Rinse it thoroughly to remove soil caught among the leaves, then dry it well before dressing; excess water dilutes the lemon and makes the salad soggy.
Can you eat the stems in purslane, parsley and lemon salad?
Yes, the tender stems are edible in purslane, parsley and lemon salad and add a juicy crunch. Remove thick, tough sections and keep the fine stems attached to the leaves; discard any wilted or damaged parts.
Can purslane, parsley and lemon salad be made ahead?
You can wash and dry the greens ahead, but dress purslane, parsley and lemon salad just before serving. Lemon and salt draw moisture from the purslane, so keeping the dressing separate helps the leaves retain their texture.
How should you wash purslane for purslane, parsley and lemon salad?
Wash purslane for purslane, parsley and lemon salad in several changes of cool water because soil can cling between its small leaves. Drain and dry it thoroughly, using a salad spinner or clean towel, before adding parsley and dressing.
What can you serve with purslane, parsley and lemon salad?
Purslane, parsley and lemon salad pairs well with grilled vegetables, beans, or a hearty main dish. Its bright lemon flavor cuts through richer foods, and it can be served as a fresh side or as part of a mezze-style spread.
Can you make purslane, parsley and lemon salad without lemon?
Yes, you can make purslane, parsley and lemon salad with a little vinegar instead of lemon juice. Vinegar can taste sharper, so add it gradually and balance it with olive oil; the result will be less citrusy but still bright.
How do you keep purslane, parsley and lemon salad from getting soggy?
To keep purslane, parsley and lemon salad from getting soggy, dry the greens thoroughly and add the lemon, salt and oil only when ready to eat. Salt and acidic dressing draw water from the leaves, especially if the salad sits.
How long does purslane, parsley and lemon salad keep in the fridge?
Purslane, parsley and lemon salad is best eaten soon after it is dressed because purslane quickly softens and releases liquid. Refrigerate leftovers in a covered container and eat them promptly; storing the dressing separately preserves the greens better.
Purslane, parsley and lemon salad Vitamins & Minerals
Vitamins
Vitamin K
171.5µg · 143% DV
Vitamin C
31.5mg · 35% DV
Folate
50.4µg · 13% DV
Vitamin A
70µg · 8% DV
Minerals
Copper
0.09mg · 10% DV
Iron
1.61mg · 9% DV
Potassium ⭐
294mg · 9% DV
Manganese
0.18mg · 8% DV
Sodium
13mg · 1% DV
Purslane, parsley and lemon salad Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Purslane, parsley and lemon salad
To burn the 18 calories in 1 cup (chopped) (70 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, parsley and lemon salad?
Purslane, parsley and lemon salad is a fresh, simple salad made with tender purslane leaves, parsley and lemon. Purslane has a gently tangy flavour and juicy, succulent leaves; the parsley adds a more pronounced herbal note, while lemon brightens the whole bowl. It is familiar in Turkish home cooking, especially in warm weather, and is served alongside a meal or with other salads and small dishes.
Light and fibre-containing, it also offers vitamins C and K and plant-based omega-3. Rinse and dry the leaves well before tossing them with lemon and a little olive oil so the dressing does not dilute. Serve it with beans or bread to make a more substantial meal, or keep it as a crisp, refreshing side.
How Nutritious Is Purslane, parsley and lemon salad?
Nutrient density
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.
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, parsley and lemon salad Processed?
NOVA 1
Unprocessed
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, parsley and lemon salad Contain Allergens?
No known major allergens
Which Diets Is Purslane, parsley and lemon salad Good For?
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
Purslane, parsley and lemon salad Fat Profile
SATURATED
0.03g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.13g
Omega 6:3 ratio 0.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.