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Purslane with carrots in olive oil Calories
Olive-oil vegetable dish with omega-3-rich purslane
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Purslane with carrots in olive oil (180 g) has 140 calories. That works out to 78 calories per 100 g. It contains 9.7 g of carbs, 2.9 g of protein, 9.4 g of fat and 3.8 g of fiber. Its 129.6 µg of Vitamin K covers 108% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Purslane with carrots in olive oil Nutrition Facts
Selected: 1 serving (medium) · 180 g
140
KCAL / 180G
Carbs
9.7g
· 4% DV
Protein
2.9g
· 6% DV
Fat
9.4g
· 12% DV
Fiber
3.8g
· 14% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 29% · Protein 9% · Fat 62%
Purslane with carrots in olive oil nutrition facts table · 1 serving (medium) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 140 kcal | |
| Total fat | 9.4 g | 12% |
| Saturated fat | 1.4 g | 7% |
| Trans fat | 0 g | |
| Sodium | 212 mg | 9% |
| Total carbohydrate | 9.7 g | 4% |
| Fiber | 3.8 g | 14% |
| Protein | 2.9 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Purslane with carrots in olive oil?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 140 kcal |
| 1 tablespoon (shredded) | 18 g | 14 kcal |
| 3 tablespoon (shredded) | 54 g | 42 kcal |
| 1 piece (small) | 90 g | 70 kcal |
| 100 g | 100 g | 78 kcal |
| 1 cup (medium) | 140 g | 109 kcal |
| 1 serving (large) | 250 g | 195 kcal |
| 1 piece (jumbo) | 320 g | 250 kcal |
Calculated from 78 calories per 100 g.
Frequently Asked Questions About Purslane with carrots in olive oil
How do you make purslane with carrots in olive oil?
Purslane with carrots in olive oil is made by softening sliced carrots, often with onion, in olive oil, then adding washed purslane and cooking until tender. Purslane releases moisture as it cooks, so add extra water sparingly to keep the dish from becoming soupy.
What does purslane with carrots in olive oil taste like?
Purslane with carrots in olive oil tastes mildly tangy and green, with sweetness from the carrots and a fruity note from the olive oil. Its leaves become tender while the stems can stay slightly crisp if you avoid overcooking them.
Is purslane with carrots in olive oil served hot or cold?
Purslane with carrots in olive oil is commonly served at room temperature or chilled, like many olive-oil vegetable dishes. Let it rest after cooking so the flavors settle, and add a little lemon just before serving if you want extra brightness.
Can you eat purslane with carrots in olive oil as a main dish?
Yes, purslane with carrots in olive oil can be a light main dish, especially alongside bread, grains, or beans. For a more filling meal, pair it with lentils or chickpeas rather than relying on the vegetable dish alone.
Can purslane with carrots in olive oil be made without tomatoes?
Yes, purslane with carrots in olive oil can be made without tomatoes. The carrots and olive oil provide plenty of flavor; a little onion, garlic, or lemon can add depth, while tomato is an optional variation rather than an essential ingredient.
How do you stop purslane with carrots in olive oil from getting mushy?
To keep purslane with carrots in olive oil from getting mushy, cook the carrots until nearly tender before adding the purslane. Add the purslane toward the end and stop cooking once its leaves have wilted and the stems are tender.
Can spinach replace purslane in purslane with carrots in olive oil?
Spinach can replace purslane in a similar carrot-and-olive-oil dish, but the result will not have purslane’s slightly tangy taste or succulent stems. Add spinach near the end because it wilts quickly, and use less added liquid.
How should purslane with carrots in olive oil be stored?
Store purslane with carrots in olive oil in a covered container in the refrigerator for about 3–4 days. Cool it promptly after cooking, and take out only the portion you plan to serve so the rest stays chilled.
Can you freeze purslane with carrots in olive oil?
Yes, you can freeze purslane with carrots in olive oil, but thawed purslane is softer and may release extra liquid. Freeze the cooled dish in an airtight container, thaw it in the refrigerator, and stir gently when reheating.
Does purslane with carrots in olive oil provide omega-3 fats?
Yes, purslane with carrots in olive oil provides plant-based omega-3, mainly alpha-linolenic acid from the purslane. The amount varies with the recipe and serving, and this plant source is not nutritionally identical to the omega-3 fats in fish.
Purslane with carrots in olive oil Vitamins & Minerals
Vitamins
Vitamin K
129.6µg · 108% DV
Vitamin A
302.4µg · 34% DV
Vitamin C
26.1mg · 29% DV
Vitamin E
3.42mg · 23% DV
Minerals
Copper
0.18mg · 20% DV
Potassium ⭐
641mg · 19% DV
Manganese
0.43mg · 19% DV
Iron
2.7mg · 15% DV
Sodium
212mg · 9% DV
Purslane with carrots in olive oil Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Purslane with carrots in olive oil
To burn the 140 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Purslane with carrots in olive oil?
Purslane with carrots in olive oil is a Turkish home-style vegetable dish, made by cooking purslane and carrots gently with olive oil. Purslane has a fresh, slightly tangy taste and softens as it cooks, while the carrots bring a mild sweetness and a little more bite. It is commonly served cool or at room temperature as a meze or side, and makes an easy light lunch with bread. The dish is vegetable-forward and provides fibre; purslane is notable for its omega-3 content, while olive oil contributes most of its richness. For a lighter meal, pair it with a crisp salad, or serve it alongside grains and other small dishes.
How Nutritious Is Purslane with carrots in olive oil?
Nutrient density
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Purslane with carrots in olive oil 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 carrots in olive oil Contain Allergens?
No known major allergens
Which Diets Is Purslane with carrots in olive oil 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 with carrots in olive oil Fat Profile
SATURATED
1.4g
MONOUNSATURATED
5.58g
POLYUNSATURATED
1.08g
Omega 6:3 ratio 2.4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.