May–October in Turkey (approximate harvest period)Purslane Nutrition Facts, Vitamins and Benefits
Purslane (Portulaca oleracea) is included in the Topraktan Bilgiler vegetable library. Per 100 g it provides approximately 20 kcal and includes 68 mg magnesium, 494 mg potassium, 21 mg vitamin C. Values can vary with variety, ripeness, growing conditions and preparation.
Purslane benefits and place in a balanced diet
- A 100 g portion provides approximately 20 kcal; portion size and preparation affect total energy intake.
- Its approximately 92.9 g of water per 100 g contributes to total fluid intake.
- About 21 mg of vitamin C per 100 g contributes to normal immune function, collagen formation and the absorption of iron from plant foods.
- Its recorded folate content contributes to normal blood formation, cell division and homocysteine metabolism.
- About 0.073 mg of vitamin B6 per 100 g contributes to normal protein and glycogen metabolism, nervous-system function and red blood-cell formation.
- About 0.047 mg of vitamin B1 per 100 g contributes to normal energy metabolism and nervous-system function.
- About 65 mg of calcium per 100 g contributes to the maintenance of normal bones and teeth, muscle function and nerve transmission.
- About 494 mg of potassium per 100 g contributes to normal muscle and nervous-system function and the maintenance of normal blood pressure.
- About 68 mg of magnesium per 100 g contributes to normal energy metabolism and muscle and nervous-system function.
- About 2 mg of iron per 100 g contributes to normal red-blood-cell and haemoglobin formation and oxygen transport. Absorption of plant iron varies with the meal.
- No single food prevents or treats disease. The nutritional value of purslane depends on portion size, variety, ripeness and the overall eating pattern.
Purslane nutrition facts
The table covers calories, macronutrients, vitamins, minerals, fatty acids and amino acids where a measured value is available. Values are shown per 100 g and for a 100 g reference serving.
| Nutrient | Per 100 g | 100 g serving |
|---|---|---|
| Core values and macronutrients | ||
| Energy | 20 kcal | 20 kcal |
| Water | 92.9 g | 92.9 g |
| Protein | 2 g | 2 g |
| Total fat | 0.36 g | 0.36 g |
| Carbohydrate | 3.4 g | 3.4 g |
| Ash | 1.4 g | 1.4 g |
| Cholesterol | 0 mg | 0 mg |
| Minerals | ||
| Calcium | 65 mg | 65 mg |
| Iron | 2 mg | 2 mg |
| Magnesium | 68 mg | 68 mg |
| Phosphorus | 44 mg | 44 mg |
| Potassium | 494 mg | 494 mg |
| Sodium | 45 mg | 45 mg |
| Zinc | 0.17 mg | 0.17 mg |
| Copper | 0.113 mg | 0.113 mg |
| Manganese | 0.303 mg | 0.303 mg |
| Selenium | 0.9 µg | 0.9 µg |
| Vitamins and vitamin-like compounds | ||
| Vitamin C | 21 mg | 21 mg |
| Vitamin B1 (Thiamin) | 0.047 mg | 0.047 mg |
| Vitamin B2 (Riboflavin) | 0.112 mg | 0.112 mg |
| Vitamin B3 (Niacin) | 0.48 mg | 0.48 mg |
| Vitamin B5 (Pantothenic acid) | 0.036 mg | 0.036 mg |
| Vitamin B6 | 0.073 mg | 0.073 mg |
| Vitamin B9 (Folate) | 12 µg | 12 µg |
| Folic acid | 0 µg | 0 µg |
| Food folate | 12 µg | 12 µg |
| Folate, DFE | 12 µg DFE | 12 µg DFE |
| Choline | 12.8 mg | 12.8 mg |
| Vitamin B12 | 0 µg | 0 µg |
| Retinol | 0 µg | 0 µg |
| Vitamin D | 0 µg | 0 µg |
| Fatty-acid details | ||
| Trans fat | 0 g | 0 g |
How many calories are in Purslane?
100 g (about 3.5 oz) provides approximately 20 kcal. A 100 g reference serving provides approximately 20 kcal. Values vary with variety, ripeness and preparation.
How to use Purslane in the kitchen
Purslane can be used raw when food-safe or prepared by steaming, roasting, sautéing, simmering or adding to soups and salads, depending on the ingredient.
Related vegetables
Direct USDA records are used where available; closest-profile entries are explicitly labelled and remain approximate. Blank fields mean that the source did not report a value. General information only; not medical advice. Primary composition reference: USDA FoodData Central.