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Purslane with Basmati Rice and Red Pepper Calories
Source of fiber, omega-3, and vitamin C
CALORIES
GI
POTASSIUM
FIBER
Purslane with Basmati Rice and Red Pepper Nutrition Facts
Selected: 100 g
88
KCAL / 100G
Carbs
12.4g
· 54%
Protein
2.1g
· 9%
Fat
3.7g
· 37%
Fiber
2.1g
Purslane with Basmati Rice and Red Pepper Vitamins & Minerals
Vitamins
Vitamin K
38µg · 32% DV
Vitamin C
17.5mg · 19% DV
Folate
28µg · 7% DV
B6
0.1mg · 6% DV
Minerals
Magnesium
33mg · 8% DV
Selenium
4.2µg · 8% DV
Phosphorus
53mg · 8% DV
Potassium ⭐
285mg · 8% DV
Purslane with Basmati Rice and Red Pepper Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Purslane with Basmati Rice and Red Pepper 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 with Basmati Rice and Red Pepper Contain Allergens?
No known major allergens
Which Diets Is Purslane with Basmati Rice and Red Pepper Good For?
Vegan
✓ 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
Purslane with Basmati Rice and Red Pepper Fat Profile
SATURATED
0.5g
MONOUNSATURATED
2.3g
POLYUNSATURATED
0.65g
Omega 6:3 ratio 3.8:1
Below the ideal 4:1 — a good omega balance.
Foods Similar to Purslane with Basmati Rice and Red Pepper
Purslane with Basmati Rice and Red Pepper — Frequently Asked Questions
What is the best way to cook purslane with basmati rice and red pepper?
Cook the red pepper briefly first, then add the purslane near the end so it does not become overly soft. Use only a small amount of added water, as purslane releases plenty of moisture while cooking.
Why does purslane become watery during cooking?
Purslane naturally contains a lot of water, which is released quickly with heat. Avoid overfilling the pan with liquid and uncover it briefly at the end if the dish seems too wet.
How long does cooked purslane with basmati rice keep in the fridge?
Cool it promptly, refrigerate it in a sealed container, and eat it within 3 to 4 days. Reheat only the portion you plan to eat, until it is piping hot.
Can purslane with basmati rice and red pepper be frozen?
Yes, but the purslane will be softer and may release more liquid after thawing. Freeze in individual portions for convenience, though the dish has the best texture when eaten fresh.
What goes well with purslane, basmati rice, and red pepper?
Chickpeas, lentils, beans, or tofu pair well because they add a substantial protein source. A lemony salad or plain yogurt can also complement the tangy, fresh flavor of purslane.
Is this dish a good option after a workout?
It can work as a post-workout meal when paired with a protein-rich food such as beans, lentils, tofu, eggs, fish, or yogurt, depending on your eating pattern. The rice provides carbohydrate, while the vegetable ingredients add variety and freshness.
How is basmati rice different from regular white rice in this dish?
Basmati rice has a distinctive fragrance and tends to stay more separate and fluffy after cooking. Its nutty aroma works particularly well with the mild tang of purslane and the sweetness of red pepper.
Does cooking purslane destroy all of its omega-3 fats?
No. Cooking does not eliminate its fats entirely, although prolonged high heat can reduce some heat-sensitive nutrients. Brief cooking and avoiding repeated reheating are sensible practices.
Who should be cautious about eating purslane regularly?
People with a history of calcium oxalate kidney stones may need to moderate high-oxalate foods, including purslane, based on individual medical advice. Anyone taking medicines that affect blood clotting should also discuss major dietary changes with a clinician.
Can this dish be made without it turning bitter?
Use fresh, tender purslane and avoid overcooking it, since older stems and prolonged heat can make the flavor harsher. Sweet red pepper, onion, and a small amount of acidity added at the end can help balance any bitterness.
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Nutrition data compiled from USDA FoodData Central and scientific sources.