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Olive-oil vegetable dish with omega-3-rich purslane
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
78
KCAL / 100G
Carbs
5.4g
· 29%
Protein
1.6g
· 9%
Fat
5.2g
· 62%
Fiber
2.1g
Vitamins
Vitamin K
72µg · 60% DV
Vitamin A
168µg · 19% DV
Vitamin C
14.5mg · 16% DV
Vitamin E
1.9mg · 13% DV
Minerals
Iron
2mg · 11% DV
Potassium ⭐
356mg · 10% DV
Magnesium
34mg · 8% 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
0.78g
MONOUNSATURATED
3.1g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 2.3:1
Below the ideal 4:1 — a good omega balance.
Purslane with carrots in olive oil contains 78 calories per 100 g. The same amount provides 1.6 g of protein, 5.4 g of carbohydrates, and 5.2 g of fat.
With a glycemic index of 15, purslane with carrots in olive oil is a low-GI food. It provides 2.1 g of fiber per 100 g and 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.