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Sautéed purslane with tomato; rich in vitamin C and plant omega-3
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
42
KCAL / 100G
Carbs
4.8g
· 43%
Protein
1.7g
· 15%
Fat
2.1g
· 42%
Fiber
1.8g
Vitamins
Vitamin K
58µg · 48% DV
Vitamin C
18mg · 20% DV
Vitamin A
132µg · 15% DV
Vitamin E
1.5mg · 10% DV
Minerals
Iron
2mg · 11% DV
Potassium ⭐
360mg · 11% DV
Magnesium
44mg · 10% DV
Calcium
72mg · 7% 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.
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
0.3g
MONOUNSATURATED
1g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 0.4:1
Below the ideal 4:1 — a good omega balance.
Purslane tomato sauté contains 42 calories per 100 g. The same amount provides 1.7 g of protein, 4.8 g of carbohydrates, and 2.1 g of fat.
With a glycemic index of 15, purslane tomato sauté is a low-GI option. It also provides 1.8 g of fiber per 100 g.
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Nutrition data compiled from USDA FoodData Central and scientific sources.