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Purslane stew with tomato sauce Calories
Low-calorie, fiber-rich vegetable stew with notable omega-3
CALORIES
GI
POTASSIUM
FIBER
Purslane stew with tomato sauce Nutrition Facts
Selected: 100 g
48
KCAL / 100G
Carbs
5.2g
· 43%
Protein
1.6g
· 13%
Fat
2.4g
· 44%
Fiber
1.9g
Purslane stew with tomato sauce Vitamins & Minerals
Vitamins
Vitamin K
78µg · 65% DV
Vitamin C
14mg · 16% DV
Vitamin E
1.5mg · 10% DV
Vitamin A
66µg · 7% DV
Minerals
Iron
2mg · 11% DV
Potassium ⭐
310mg · 9% DV
Magnesium
34mg · 8% DV
Sodium
180mg · 8% DV
Purslane stew with tomato sauce Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Purslane stew with tomato sauce Processed?
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.
Does Purslane stew with tomato sauce Contain Allergens?
No known major allergens
Which Diets Is Purslane stew with tomato sauce Good For?
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
Purslane stew with tomato sauce Fat Profile
SATURATED
0.35g
MONOUNSATURATED
1.45g
POLYUNSATURATED
0.34g
Omega 6:3 ratio 0.4:1
Below the ideal 4:1 — a good omega balance.
Foods Similar to Purslane stew with tomato sauce
Purslane stew with tomato sauce — Frequently Asked Questions
How many calories are in purslane stew with tomato sauce?
Purslane stew with tomato sauce contains 48 calories per 100 g. A 100 g serving also provides 1.6 g protein, 5.2 g carbohydrates, 2.4 g fat, and 1.9 g fiber.
Is purslane stew with tomato sauce suitable for a low-glycemic diet?
Yes. Its glycemic index is 15, which is low, and it provides 5.2 g of carbohydrates per 100 g. It is compatible with vegan, vegetarian, Mediterranean, gluten-free, and paleo eating patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.