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Refreshing salad with omega-3 and vitamin C
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 bottle (medium) of Purslane salad with capers (150 g) has 48 calories. That works out to 32 calories per 100 g. It contains 6.5 g of carbs, 2.6 g of protein, 1.5 g of fat and 3.2 g of fiber. Its 18.3 mg of Vitamin E covers 122% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 bottle (medium) · 150 g
48
KCAL / 150G
Carbs
6.5g
· 2% DV
Protein
2.6g
· 5% DV
Fat
1.5g
· 2% DV
Fiber
3.2g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 52% · Protein 21% · Fat 27%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 48 kcal | |
| Total fat | 1.5 g | 2% |
| Saturated fat | 0.21 g | 1% |
| Trans fat | 0 g | |
| Sodium | 360 mg | 16% |
| Total carbohydrate | 6.5 g | 2% |
| Fiber | 3.2 g | 11% |
| Protein | 2.6 g | 5% |
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 bottle (medium) | 150 g | 48 kcal |
| 1 piece (half) | 35 g | 11 kcal |
| 1 cup (chopped) | 55 g | 18 kcal |
| 1 piece (whole) | 70 g | 22 kcal |
| 1 serving (small) | 80 g | 26 kcal |
| 100 g | 100 g | 32 kcal |
| 2 cup (chopped) | 110 g | 35 kcal |
| 1 serving (medium) | 150 g | 48 kcal |
| 1 serving (large) | 250 g | 80 kcal |
Calculated from 32 calories per 100 g.
Purslane salad with capers is made by tossing tender purslane leaves with capers, olive oil, and lemon juice. Rinse and dry the leaves well, then add the dressing just before serving so the salad stays crisp rather than turning limp.
Purslane salad with capers tastes fresh and slightly lemony, with a mild, pleasantly tangy bite from the capers. Purslane leaves are tender and can have a subtle lemony or mineral note, while the capers add a salty, briny contrast.
Yes, purslane is commonly eaten raw in purslane salad with capers. Remove any tough stems, rinse the leaves and tender stems thoroughly to remove grit, and dry them before dressing; fresh, young leaves have the best salad texture.
Usually, yes—briefly rinsing capers can reduce excess brine and keep purslane salad with capers from tasting too salty. Drain them well and taste the finished salad before adding salt, since capers already contribute a concentrated salty, tangy flavor.
A simple lemon-and-olive-oil dressing suits purslane salad with capers best. The lemon complements the greens and the oil softens the capers’ sharp brininess; add the dressing shortly before serving to avoid wilting the leaves.
Purslane salad with capers pairs well with grilled fish, roasted vegetables, or a simple grain dish. Its bright, briny flavor also works as a side for Mediterranean-style meals, and it can be served as a small starter with bread.
Yes, tomatoes work well in purslane salad with capers. Use ripe but firm tomatoes and add them close to serving, since their juice can make the leaves soggy; taste before seasoning because the capers bring plenty of salt.
Store leftover purslane salad with capers in a covered container in the refrigerator and eat it as soon as possible, ideally the next day. Once dressed, the purslane softens and releases water, so it will not stay crisp for long.
You can prepare the purslane and measure out the capers ahead, but keep them separate from the dressing. For the freshest purslane salad with capers, combine everything just before serving; lemon juice and salt quickly soften the leaves.
Chopped green olives can replace capers in purslane salad with capers, adding a similarly salty, briny flavor. They are less sharp and tangy than capers, so a small squeeze of lemon can help bring the salad’s flavor back into balance.
Vitamins
Vitamin E
18.3mg · 122% DV
Vitamin K
37.5µg · 31% DV
Vitamin C
27mg · 30% DV
B2
0.17mg · 13% DV
Minerals
Magnesium
102mg · 24% DV
Potassium ⭐
645mg · 19% DV
Copper
0.17mg · 19% DV
Manganese
0.42mg · 18% DV
Sodium
360mg · 16% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 48 calories in 1 bottle (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.
Purslane salad with capers brings together the fleshy leaves and tender stems of purslane with the sharp, briny taste of capers. It is at home in Turkish and wider Mediterranean cooking, where purslane is often dressed simply with olive oil and lemon; tomatoes or onion may also be added.
The leaves are tender but pleasantly crisp, with a mild, slightly tangy flavour, while capers add a salty punch. Serve it chilled as a meze or alongside a main meal, especially in warm weather. It is a light salad, with about 32 calories per 100 g, and purslane contributes fibre and omega-3 fats. Since capers can be quite salty, taste before adding extra salt. For a more filling plate, pair it with beans, lentils or bread.
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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.21g
MONOUNSATURATED
0.14g
POLYUNSATURATED
0.6g
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.