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Purslane salad combining yogurt and chickpeas for a protein-rich, nutrient-dense dish
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
88
KCAL / 100G
Carbs
8.1g
· 38%
Protein
4.2g
· 20%
Fat
4.1g
· 42%
Fiber
2g
Vitamins
Vitamin K
58µg · 48% DV
Vitamin A
118µg · 13% DV
Vitamin C
11.2mg · 12% DV
Vitamin E
1.4mg · 9% DV
Minerals
Phosphorus
78mg · 11% DV
Calcium
86mg · 9% DV
Zinc
1mg · 9% DV
Sodium
210mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
Contains these allergens:
Vegan
— Not 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
SATURATED
1.3g
MONOUNSATURATED
1.5g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 1.4:1
Below the ideal 4:1 — a good omega balance.
Purslane salad with yogurt, tomato paste and chickpeas contains 88 calories per 100 g. It provides 4.2 g of protein, 8.1 g of carbohydrates, and 4.1 g of fat per 100 g.
With a glycemic index of 28, this salad is a low-GI option. It also provides 2 g of fiber per 100 g, but contains dairy and is not suitable for people with dairy allergies.
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Nutrition data compiled from USDA FoodData Central and scientific sources.