1 serving (medium) of Purslane cacik (180 g) has 86 calories. That works out to 48 calories per 100 g. It contains 7.6 g of carbs, 4.7 g of protein, 4 g of fat and 1.8 g of fiber. Its 32.4 µg of Vitamin K covers 27% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.

What is Purslane cacik?

Purslane cacik is a Turkish variation on cacik, made by mixing yogurt with chopped purslane leaves and tender stems. Garlic and salt are common additions, and a little olive oil may be drizzled over the top. It can be kept thick or loosened with water, depending on how you like to serve it.

Cool, tangy and gently leafy, it is especially welcome in warm weather, served as a side dish or meze alongside grilled food, rice or bread. The yogurt provides some protein, while purslane contributes fibre; it has 48 calories per 100 g. For a lighter version, use lower-fat yogurt and keep the oil modest, or serve it with fresh vegetables for dipping.

Purslane cacik Nutrition Facts

Selected: 100 g

KCAL / 100G

Carbs

4.2g

· 2% DV

Protein

2.6g

· 5% DV

Fat

2.2g

· 3% DV

Fiber

· 4% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 36% · Protein 22% · Fat 42%

Purslane cacik Vitamins & Minerals

Vitamins

Vitamin K

18µg · 15% DV

0.11mg · 8% DV

B12

0.18µg · 8% DV

Vitamin C

7.5mg · 8% DV

Minerals

Calcium

65mg · 7% DV

Sodium

165mg · 7% DV

Phosphorus

48mg · 7% DV

Iron

1mg · 6% DV

How Nutritious Is Purslane cacik?

Nutrient density

High

65/ 100

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

44/ 100

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.

Purslane cacik Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Purslane cacik

To burn the 48 calories in 100 g:

🚶

12min

Walking (5 km/h)

🏃

5min

Running (8 km/h)

🚴

7min

Cycling

🏊

6min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Purslane cacik 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 cacik Contain Allergens?

Contains these allergens:

Gluten free

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Purslane cacik Good For?

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

Purslane cacik Fat Profile

SATURATED

1.3g

MONOUNSATURATED

0.5g

POLYUNSATURATED

0.13g

⚖️

Omega 6:3 ratio 0.3:1

Below the ideal 4:1 — a good omega balance.

Compare Purslane cacik

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Foods Similar to Purslane cacik

🍅

Tomato

18 kcal

🥗

Mixed Green Salad

18 kcal

🫑

Red Pepper

31 kcal

🥄

Boiled Beetroot

44 kcal

🫑

Green pepper

20 kcal

🥗

Potato Salad

110 kcal

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Arugula

25 kcal

🥕🥦🍆

Oven-Roasted Mixed Vegetables

65 kcal

Frequently Asked Questions About Purslane cacik

How do you make purslane cacik?

To make purslane cacik, wash and thoroughly dry tender purslane leaves and stems, then chop them and fold them into thick yogurt. Season with salt and optional garlic, loosen with a little cold water if needed, and finish with olive oil.

What is purslane cacik?

Purslane cacik is a Turkish yogurt dish made by mixing fresh purslane with seasoned yogurt. It is served chilled as a refreshing side, and its leafy texture and slightly tangy flavor set it apart from cucumber-based cacik.

How is purslane cacik different from tzatziki?

Purslane cacik uses purslane in place of the cucumber commonly used in tzatziki. It is a Turkish yogurt side dish with a leafy, slightly tangy bite; recipes vary, but garlic, salt, and olive oil are common additions.

Is purslane eaten raw in purslane cacik?

Yes, purslane is usually added raw to purslane cacik. Rinse the leaves and tender stems carefully, dry them well, and chop them before mixing; cooking is unnecessary and would soften their fresh texture.

How do you stop purslane cacik from becoming watery?

Dry the purslane thoroughly and use thick yogurt to keep purslane cacik from turning watery. Mix it shortly before serving rather than letting the greens sit in the yogurt for a long time, as they can release moisture.

What kind of yogurt works best in purslane cacik?

Thick plain yogurt works best in purslane cacik, while strained yogurt makes it especially creamy. If using thinner yogurt, add little or no extra water at first and adjust the consistency only after folding in the purslane.

Can you eat the stems in purslane cacik?

Yes, the tender, thin stems can be eaten in purslane cacik along with the leaves. Remove any tough, thick stems, then chop the remaining greens into bite-sized pieces so they mix easily into the yogurt.

What do you serve with purslane cacik?

Serve purslane cacik alongside rice, bulgur, grilled meat, or a hearty bean dish. Its cool, tangy yogurt makes it a natural accompaniment to warm Turkish meals, especially in summer.

Can you use another green instead of purslane in purslane cacik?

Yes, finely chopped tender greens such as watercress can stand in for purslane, but the flavor and texture will change. For the characteristic purslane cacik taste, use fresh purslane leaves and tender stems when available.

How long does purslane cacik keep in the refrigerator?

Purslane cacik is best eaten freshly made, but leftovers can be kept covered in the refrigerator and eaten within one to two days. The greens may soften and release water, so stir it before serving and discard it if its smell or appearance changes.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026