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Purslane with mushrooms, tomato and olive oil Calories
A vegetable dish made with purslane, mushrooms, tomato paste and olive oil.
In season: Summer
CALORIES · 100 G
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (medium) of Purslane with mushrooms, tomato and olive oil (200 g) has 150 calories. That works out to 75 calories per 100 g. It contains 10 g of carbs, 4.4 g of protein, 11 g of fat and 3.4 g of fiber. Its 70 µg of Vitamin K covers 58% of the Daily Value. Under the NOVA system it is classified as "Minimally Processed".
Purslane with mushrooms, tomato and olive oil Nutrition Facts
Selected: 1 cup (medium) · 200 g
150
KCAL / 200G
Carbs
10g
· 4% DV
Protein
4.4g
· 9% DV
Fat
11g
· 14% DV
Fiber
3.4g
· 12% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 26% · Protein 11% · Fat 63%
Purslane with mushrooms, tomato and olive oil nutrition facts table · 1 cup (medium) (200 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 150 kcal | |
| Total fat | 11 g | 14% |
| Saturated fat | 1.5 g | 8% |
| Trans fat | 0 g | |
| Sodium | 380 mg | 17% |
| Total carbohydrate | 10 g | 4% |
| Fiber | 3.4 g | 12% |
| Protein | 4.4 g | 9% |
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 Cup of Purslane with mushrooms, tomato and olive oil?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 200 g | 150 kcal |
| 1 tablespoon (small) | 15 g | 11 kcal |
| 1 tablespoon (large) | 25 g | 19 kcal |
| 100 g | 100 g | 75 kcal |
| 1 cup (small) | 150 g | 113 kcal |
| 1 serving (medium) | 180 g | 135 kcal |
| 1 cup (large) | 250 g | 188 kcal |
| 1 serving (large) | 250 g | 188 kcal |
Calculated from 75 calories per 100 g.
Frequently Asked Questions About Purslane with mushrooms, tomato and olive oil
How do you make purslane with mushrooms, tomato and olive oil?
Purslane with mushrooms, tomato and olive oil is made by sautéing the mushrooms in olive oil, stirring in tomato paste, then adding washed purslane. Cook gently until the greens soften; purslane releases moisture, so start with little or no added water.
What does purslane with mushrooms, tomato and olive oil taste like?
Purslane with mushrooms, tomato and olive oil tastes savory and gently tangy, with a tender, slightly succulent texture from the purslane. The mushrooms add a deeper, earthy flavor, while tomato paste gives the dish a rich, concentrated tomato note.
Can purslane with mushrooms, tomato and olive oil be served as a main dish?
Yes, purslane with mushrooms, tomato and olive oil can be served as a light main, especially with bread, rice or bulgur. Its mushrooms add substance, but many people serve it as a vegetable side alongside a more filling dish.
Can you use frozen purslane in purslane with mushrooms, tomato and olive oil?
Yes, frozen purslane can work in purslane with mushrooms, tomato and olive oil, though it will usually be softer than fresh purslane. Thaw and drain it first, then add it near the end of cooking so it does not turn mushy.
How do you stop the mushrooms making purslane with mushrooms, tomato and olive oil watery?
Brown the mushrooms before adding the purslane to purslane with mushrooms, tomato and olive oil. Cook them in a wide pan so their moisture can evaporate, and avoid covering the pan until the greens have released their own liquid.
What can you use instead of tomato paste in purslane with mushrooms, tomato and olive oil?
You can use grated fresh tomato instead of tomato paste in purslane with mushrooms, tomato and olive oil, but the result will be lighter and more liquid. Let the tomato cook down before adding purslane, and adjust the seasoning to taste.
Are the stems edible in purslane with mushrooms, tomato and olive oil?
Yes, tender purslane stems are edible in purslane with mushrooms, tomato and olive oil and soften as they cook. Remove any thick, tough lower stems, then chop the tender stems and leaves together for an even texture.
How should you choose purslane for purslane with mushrooms, tomato and olive oil?
Choose purslane with crisp, plump leaves and tender stems for purslane with mushrooms, tomato and olive oil. Avoid bunches with yellowing, slimy leaves or a wilted smell; rinse the greens well because soil can cling around the stems.
Can you eat purslane with mushrooms, tomato and olive oil cold the next day?
Yes, purslane with mushrooms, tomato and olive oil can be eaten cold the next day if it has been refrigerated promptly in a covered container. The olive oil and tomato flavors may become more pronounced after chilling; serve it straight from the fridge or let it lose its chill first.
How is purslane with mushrooms, tomato and olive oil different from Turkish yogurt purslane salad?
Purslane with mushrooms, tomato and olive oil is a cooked dish with mushrooms and tomato paste, while Turkish yogurt purslane salad is usually made with raw purslane folded into yogurt. The first has a warm, savory flavor; the salad is cool and creamy.
Purslane with mushrooms, tomato and olive oil Vitamins & Minerals
Vitamins
Vitamin K
70µg · 58% DV
Vitamin C
24mg · 27% DV
B2
0.3mg · 23% DV
Vitamin E
2.2mg · 15% DV
Minerals
Copper
0.24mg · 27% DV
Potassium ⭐
600mg · 18% DV
Manganese
0.4mg · 17% DV
Sodium
380mg · 17% DV
How to Burn Off Purslane with mushrooms, tomato and olive oil
To burn the 150 calories in 1 cup (medium) (200 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 mushrooms, tomato and olive oil?
Purslane with mushrooms, tomato and olive oil is a Turkish home-style vegetable dish, made by gently cooking purslane leaves with mushrooms, tomato paste and olive oil. Purslane has a tender, juicy texture and a gently tangy flavour; the mushrooms add savouriness, while the tomato paste gives the dish a rich, sweet-savoury base. It is commonly served warm or at room temperature, as a light main or alongside bread, rice or bulgur. Mostly vegetables, it provides 75 calories per 100 g, with much of its fat coming from the olive oil. Use a measured pour of oil for a lighter version, and avoid prolonged cooking so the purslane stays tender.
How Nutritious Is Purslane with mushrooms, tomato and olive oil?
Nutrient density
Medium
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 mushrooms, tomato and 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 mushrooms, tomato and olive oil Contain Allergens?
No known major allergens
Which Diets Is Purslane with mushrooms, tomato and olive oil 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 mushrooms, tomato and olive oil Fat Profile
SATURATED
1.5g
MONOUNSATURATED
7.8g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 11:1
Above the ideal 4:1 (11:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.