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Purslane sautéed with tomato paste and oil Calories
Leafy vegetable dish with tomato paste and oil, naturally containing omega-3
CALORIES
GI
POTASSIUM
FIBER
Purslane sautéed with tomato paste and oil Nutrition Facts
Selected: 100 g
78
KCAL / 100G
Carbs
5.2g
· 27%
Protein
1.8g
· 9%
Fat
5.6g
· 64%
Fiber
2.1g
Purslane sautéed with tomato paste and oil Vitamins & Minerals
Vitamins
Vitamin K
58µg · 48% DV
Vitamin A
165µg · 18% DV
Vitamin C
11mg · 12% DV
Vitamin E
1.6mg · 11% DV
Minerals
Potassium ⭐
410mg · 12% DV
Iron
2mg · 11% DV
Magnesium
34mg · 8% DV
Calcium
72mg · 7% DV
Purslane sautéed with tomato paste and oil Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Purslane sautéed with tomato paste and 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 sautéed with tomato paste and oil Contain Allergens?
No known major allergens
Which Diets Is Purslane sautéed with tomato paste and 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 sautéed with tomato paste and oil Fat Profile
SATURATED
0.8g
MONOUNSATURATED
2.9g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 2.3:1
Below the ideal 4:1 — a good omega balance.
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Purslane sautéed with tomato paste and oil — Frequently Asked Questions
How many calories are in purslane sautéed with tomato paste and oil?
Purslane sautéed with tomato paste and oil contains 78 calories per 100 g. A 100 g serving provides 1.8 g protein, 5.2 g carbohydrates, and 5.6 g fat.
Is purslane sautéed with tomato paste and oil low glycemic?
Yes. Its glycemic index is 15, which makes it a low-GI food. It also provides 2.1 g of fiber per 100 g.
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Nutrition data compiled from USDA FoodData Central and scientific sources.