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Purslane Stew without Rice or Bulgur Calories
Light vegetable stew with fiber and plant omega-3
CALORIES
GI
POTASSIUM
FIBER
Purslane Stew without Rice or Bulgur Nutrition Facts
Selected: 100 g
62
KCAL / 100G
Carbs
7.2g
· 42%
Protein
2.1g
· 12%
Fat
3.4g
· 46%
Fiber
3.1g
Purslane Stew without Rice or Bulgur Vitamins & Minerals
Vitamins
Vitamin K
74µg · 62% DV
Vitamin C
17.5mg · 19% DV
Folate
42µg · 11% DV
Vitamin E
1.35mg · 9% DV
Minerals
Potassium ⭐
355mg · 10% DV
Magnesium
39mg · 9% DV
Calcium
65mg · 7% DV
Sodium
165mg · 7% DV
Purslane Stew without Rice or Bulgur Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Purslane Stew without Rice or Bulgur 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 without Rice or Bulgur Contain Allergens?
No known major allergens
Which Diets Is Purslane Stew without Rice or Bulgur 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 Stew without Rice or Bulgur Fat Profile
SATURATED
0.48g
MONOUNSATURATED
2.1g
POLYUNSATURATED
0.57g
Omega 6:3 ratio 3.5:1
Below the ideal 4:1 — a good omega balance.
Foods Similar to Purslane Stew without Rice or Bulgur
Purslane Stew without Rice or Bulgur — Frequently Asked Questions
How many calories are in purslane stew without rice or bulgur?
Purslane stew without rice or bulgur has 62 calories per 100 g. Per 100 g, it also provides 2.1 g protein, 7.2 g carbs, and 3.4 g fat.
Is purslane stew without rice or bulgur keto-friendly and gluten-free?
Yes, it is compatible with keto and gluten-free diets. It also fits vegan, vegetarian, Mediterranean, flexitarian, and paleo eating patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.