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Yedikule purslane salad Calories
Light salad with omega-3, vitamin C, and potassium
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Yedikule purslane salad (120 g) has 38 calories. That works out to 32 calories per 100 g. It contains 5 g of carbs, 2.2 g of protein, 1.4 g of fat and 2.2 g of fiber. Its 30 µg of Vitamin K covers 25% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Yedikule purslane salad Nutrition Facts
Selected: 1 serving (medium) · 120 g
38
KCAL / 120G
Carbs
5g
· 2% DV
Protein
2.2g
· 4% DV
Fat
1.4g
· 2% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 48% · Protein 21% · Fat 31%
Yedikule purslane salad nutrition facts table · 1 serving (medium) (120 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 38 kcal | |
| Total fat | 1.4 g | 2% |
| Saturated fat | 0.22 g | 1% |
| Trans fat | 0 g | |
| Sodium | 144 mg | 6% |
| Total carbohydrate | 5 g | 2% |
| Fiber | 2.2 g | 8% |
| Protein | 2.2 g | 4% |
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 Serving of Yedikule purslane salad?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 38 kcal |
| 1 cup (chopped) | 55 g | 18 kcal |
| 1 serving (small) | 70 g | 22 kcal |
| 1 piece (half) | 90 g | 29 kcal |
| 100 g | 100 g | 32 kcal |
| 2 cup (chopped) | 110 g | 35 kcal |
| 1 serving (large) | 180 g | 58 kcal |
| 1 piece (whole) | 180 g | 58 kcal |
Calculated from 32 calories per 100 g.
Frequently Asked Questions About Yedikule purslane salad
What is Yedikule purslane salad?
Yedikule purslane salad is a fresh salad made with purslane, the tender-leaved plant with a lightly tart, lemony taste. Recipes vary: some dress it with olive oil and lemon, while others mix it with garlicky yogurt.
How do you make Yedikule purslane salad?
To make Yedikule purslane salad, pick over and wash the purslane, dry it well, then toss the leaves and tender stems with olive oil, lemon juice, and salt. Tomato, cucumber, or spring onion can be added, and the dressing is best mixed in just before serving.
Does Yedikule purslane salad contain yogurt?
Yedikule purslane salad can be made with or without yogurt. A yogurt version usually combines purslane with garlicky yogurt, while a lighter, tangier version uses olive oil and lemon; the name does not require one particular dressing.
Can you eat Yedikule purslane salad raw?
Yes, Yedikule purslane salad is commonly served raw. Wash the leaves and stems carefully to remove soil, then dry them before dressing. If you prefer a softer texture, briefly blanch the purslane and cool it before assembling the salad.
How do you wash purslane for Yedikule purslane salad?
For Yedikule purslane salad, remove the roots and any damaged parts, then rinse the leaves and stems gently under cool running water, repeating until no soil remains. Drain and dry them thoroughly so water does not dilute the dressing.
Are the stems in Yedikule purslane salad edible?
Yes, the tender stems in Yedikule purslane salad are edible and are often served along with the leaves. Remove any thick, woody sections if present; they can feel tough compared with the crisp, delicate tips.
What does Yedikule purslane salad taste like?
Yedikule purslane salad tastes fresh and mildly tangy, with tender leaves and crisp stems. Lemon and olive oil highlight that flavor; garlicky yogurt makes the salad creamier and more savory.
What goes well with Yedikule purslane salad?
Yedikule purslane salad pairs well with grilled fish or meat, beans, and other Mediterranean-style dishes. Its bright, fresh flavor also works beside a richer main course, while the yogurt-dressed version fits naturally with a spread of mezze.
How long does Yedikule purslane salad keep in the fridge?
Yedikule purslane salad is best eaten the day it is made, since salt and dressing quickly soften the leaves and draw out moisture. To prepare it ahead, refrigerate the washed, thoroughly dried purslane separately and dress it shortly before serving.
Can you freeze Yedikule purslane salad?
No, Yedikule purslane salad does not freeze well as a finished salad. Freezing and thawing make the fresh leaves limp and watery, especially after dressing. Make it fresh, or freeze purslane separately only if you plan to use it later in a cooked dish.
Yedikule purslane salad Vitamins & Minerals
Vitamins
Vitamin K
30µg · 25% DV
Vitamin C
21.6mg · 24% DV
Vitamin E
1.92mg · 13% DV
B2
0.13mg · 10% DV
Minerals
Copper
0.12mg · 13% DV
Manganese
0.3mg · 13% DV
Potassium ⭐
432mg · 13% DV
Iron
1.92mg · 11% DV
Sodium
144mg · 6% DV
Yedikule purslane salad Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Yedikule purslane salad
To burn the 38 calories in 1 serving (medium) (120 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 Yedikule purslane salad?
Yedikule purslane salad is made with the tender leaves and stems of purslane, a succulent green with a gently tangy flavour. It is commonly dressed with olive oil and lemon; tomatoes, cucumber or onion may be added, while some versions use yoghurt. The exact combination varies from kitchen to kitchen.
In Turkey, it is often served in summer as a meze or a fresh side alongside grilled foods and other home-cooked dishes. Purslane brings omega-3 fats, vitamin C and potassium, while the salad remains light at about 32 calories per 100 g. For a lighter dressing, use olive oil sparingly; toss the salad just before serving to keep the leaves crisp.
How Nutritious Is Yedikule purslane salad?
Nutrient density
Very high
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 Yedikule purslane salad 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 Yedikule purslane salad Contain Allergens?
No known major allergens
Which Diets Is Yedikule purslane salad 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
Yedikule purslane salad Fat Profile
SATURATED
0.22g
MONOUNSATURATED
0.34g
POLYUNSATURATED
0.26g
Omega 6:3 ratio 0.7:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.