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Rich in fiber and plant protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
112
KCAL / 100G
Carbs
18.4g
· 66%
Protein
6.4g
· 23%
Fat
1.4g
· 11%
Fiber
5.7g
Vitamins
Vitamin K
33µg · 28% DV
Folate
79µg · 20% DV
B1
0.12mg · 10% DV
B6
0.16mg · 9% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
118mg · 17% DV
Iron
2mg · 11% DV
Magnesium
43mg · 10% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.15g
MONOUNSATURATED
0.19g
POLYUNSATURATED
0.44g
Omega 6:3 ratio 4.5:1
Above the ideal 4:1 (4.5:1).
Purslane with chickpeas and lentils contains 112 calories per 100 g.
This dish provides 6.4 g of protein per 100 g. It is a plant-based protein option made with legumes.
It contains 5.7 g of fiber per 100 g. Its fiber content may help make a meal more filling.
At 112 calories per 100 g, it can fit into a meal plan when portion size is considered. Its fiber and protein content can support a balanced meal.
Its glycemic index is 30. This is in the low glycemic index range.
With a glycemic index of 30, its carbohydrates are classified as low GI. However, serving size still matters because it contains 18.4 g of carbohydrates per 100 g.
Yes, purslane with chickpeas and lentils is suitable for vegan diets. It also fits vegetarian, Mediterranean, flexitarian, gluten-free, and Sattvik eating patterns.
Yes, it is listed as suitable for a gluten-free diet. If you avoid gluten strictly, check that no gluten-containing ingredients are added during preparation.
Purslane with chickpeas and lentils has 1.4 g of fat per 100 g. It is relatively low in fat compared with its carbohydrate and protein content.
It is classified as minimally processed. It is a minimally processed dish based on purslane and legumes.
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Nutrition data compiled from USDA FoodData Central and scientific sources.