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Refreshing meze with omega-3, vitamin K, and yogurt probiotics
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
105
KCAL / 100G
Carbs
4.2g
· 16%
Protein
3.2g
· 12%
Fat
8.2g
· 72%
Fiber
1.1g
Vitamins
Vitamin K
105µg · 88% DV
B2
0.15mg · 12% DV
Vitamin E
1.45mg · 10% DV
Vitamin C
8.5mg · 9% DV
Minerals
Phosphorus
82mg · 12% DV
Calcium
105mg · 11% DV
Iodine
13µg · 9% DV
Magnesium
34mg · 8% 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.
Contains these allergens:
Vegan
— Not 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
1.35g
MONOUNSATURATED
5.1g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 5.8:1
Above the ideal 4:1 (5.8:1).
Purslane with yogurt and olive oil contains 105 calories per 100 g.
A 100 g serving contains 3.2 g of protein. It provides a moderate protein contribution for a yogurt-based vegetable dish.
No. It contains 4.2 g of carbohydrates per 100 g, making it relatively low in carbs.
With 4.2 g of carbohydrates per 100 g, it can fit into a low-carb eating pattern. For keto diets, portion size should be considered within the daily carbohydrate target.
Its glycemic index is 15. This is considered a low GI value.
With a glycemic index of 15, it has a low glycemic impact compared with higher-GI carbohydrate foods. Individual portion size still matters.
It contains 8.2 g of fat per 100 g. The olive oil in the dish contributes to its fat content.
It provides 1.1 g of fiber per 100 g. It contributes some fiber, but it is not a high-fiber food on its own.
Yes, it is suitable for vegetarian and gluten-free diets. It also fits omnivore, Mediterranean, and flexitarian eating patterns.
Yes. It contains dairy because it is made with yogurt, so it may not be suitable for people with a milk allergy or those avoiding dairy.
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Nutrition data compiled from USDA FoodData Central and scientific sources.