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Rich in omega-3 and antioxidants, made from dried purslane
In season: Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Purslane powder (7 g) has 18 calories. That works out to 260 calories per 100 g. It contains 2.5 g of carbs, 1.3 g of protein, 0.3 g of fat and 1.3 g of fiber. Its 42 µg of Vitamin K covers 35% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 7 g
18
KCAL / 7G
Carbs
2.5g
· 1% DV
Protein
1.3g
· 3% DV
Fat
0.3g
· 0% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 56% · Protein 29% · Fat 15%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 18 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.04 g | 0% |
| Trans fat | 0 g | |
| Sodium | 4.9 mg | 0% |
| Total carbohydrate | 2.5 g | 1% |
| Fiber | 1.3 g | 5% |
| Protein | 1.3 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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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 7 g | 18 kcal |
| 1 g | 1 g | 3 kcal |
| 1 teaspoon (small) | 2.5 g | 7 kcal |
| 1 piece (small) | 5 g | 13 kcal |
| 1 serving (medium) | 10 g | 26 kcal |
| 2 tablespoon (large) | 14 g | 36 kcal |
| 1 pack (medium) | 50 g | 130 kcal |
| 1 cup (medium) | 60 g | 156 kcal |
| 100 g | 100 g | 260 kcal |
Calculated from 260 calories per 100 g.
Purslane powder is used to add dried purslane to foods without preparing fresh leaves. Stir it into soups, dips, sauces, or smoothies; its concentrated, earthy-green flavor works best when added gradually.
Add purslane powder to soups, stews, salad dressings, or dips, preferably near the end of cooking. Mix it first with a little water, yogurt, or oil to prevent dry clumps from forming in the dish.
Purslane powder tastes mildly grassy and earthy, with a more concentrated flavor than fresh purslane. Its dry texture blends well into creamy foods such as yogurt dips, or into soups and sauces.
Purslane powder cannot fully replace fresh purslane. It adds some of the plant’s flavor, but it has none of the moisture or crisp texture needed for salads and fresh purslane dishes.
Make purslane powder by washing purslane, drying it completely, and grinding the dry leaves finely. Remove as much moisture as possible before grinding, then store the powder in an airtight container to keep it dry.
Yes, purslane powder mixes well into yogurt. Stir it in gradually, then add garlic, lemon, or herbs for a quick dip; letting the mixture stand briefly helps the powder hydrate and blend.
Yes, you can stir purslane powder into hot water, but it may not dissolve and can settle at the bottom. Stir it again before drinking; soups, dips, and smoothies are more practical ways to use it.
There is no established daily dose for purslane powder. A typical serving is about one medium tablespoon, or 7 grams; start with less if you are unfamiliar with its flavor and use it in food.
Store purslane powder in a tightly sealed container in a cool, dry place away from sunlight. Keep moisture out by using a dry spoon, and avoid storing it beside a steaming stove.
Purslane powder can add plant compounds, including antioxidants, to meals, and purslane is known for containing omega-3 fats. Drying concentrates the plant, but the amount in a serving depends on the product and how much you use.
Vitamins
Vitamin K
42µg · 35% DV
Vitamin A
66.5µg · 7% DV
Vitamin C
2.66mg · 3% DV
Folate
6.3µg · 2% DV
Minerals
Manganese
0.06mg · 3% DV
Potassium ⭐
67mg · 2% DV
Magnesium
7.7mg · 2% DV
Calcium
18mg · 2% DV
Sodium
4.9mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 18 calories in 1 tablespoon (medium) (7 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 powder is made by drying and finely grinding purslane, a leafy plant with tender, slightly succulent leaves and a gentle tang. Fresh purslane is eaten in salads and cooked dishes across Mediterranean and Middle Eastern cuisines; the powder offers a convenient way to add its earthy, green flavour to soups, dressings, dips or smoothies. Start with a little, since the dried herb’s taste can be more noticeable than fresh leaves.
It provides fibre and plant protein, and purslane is also known for its omega-3 fats and antioxidants. A small amount stirred into yoghurt or a lemony dressing works well, while milder ingredients keep its flavour in balance. Think of it as a useful addition rather than a replacement for fresh vegetables.
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.
High
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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.04g
MONOUNSATURATED
0.08g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 0.3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.