Herb
Purslane
Purslane is a succulent herb-vegetable with lemony, mucilaginous leaves and stems used in salads, yogurt sauces, soups, and stir-fries. Common purslane (Portulaca oleracea) is foraged and cultivated across warm regions. Golden and green garden types are tenderer than wild roadside plants. Eaten raw for crunch or briefly cooked, it bridges herb, green, and traditional medicinal food.
Also known as: Verdolaga, Glistrida, Semizotu, Kulfa / Lonak, Baqla / Farfena
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A sample of named types with their own origin and culinary profiles.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.76 g
- Saturated Fat 0.21 g
- Trans Fat 0 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.39 g
- Cholesterol 0 mg
- Sodium 24.8 mg
- Salt 0.05 g
- Total Carbohydrate 7.22 g
- Dietary Fibre 4.22 g
- Total Sugars 0.98 g
- Complex / starch 0.98 g
- Protein 3.23 g
- Water 82 g
- Energy 38.8 kcal
- Water 82 g
- Carbohydrates 7.22 g
- Sugars 0.98 g
- Monosaccharides 0.68 g
- Disaccharides 0.3 g
- Starch 0.98 g
- Amylose 0.25 g
- Amylopectin 0.74 g
- Digestible Starch 0.83 g
- Resistant Starch 0.1 g
- Fibre 4.22 g
- Soluble Fibre 1.48 g
- Insoluble Fibre 2.74 g
- Protein 3.23 g
- Plant Protein 3.07 g
- Fat 0.76 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.39 g
- Vitamins 376 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 0.98 mg
- Vitamin B5 — Pantothenic Acid 0.39 mg
- Vitamin B6 0.19 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 75.2 µg
- Vitamin C 2 mg
- Vitamin E 1.84 mg
- Vitamin K 273 µg
- Minerals 275 mg
- Major Minerals 269 mg
- Trace Minerals 6.1 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 0.98 · vitamin-b5-pantothenic-acid: 0.39 · vitamin-b6: 0.19 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 75.2 · vitamin-e: 1.84 · vitamin-k: 273.2 ·
Minerals
Sodium: 24.84 · Potassium: 212 · Calcium: 32 · Iron: 0.7 · Zinc: 0.4 · Iodine: 5 ·
Fresh herbs are aromatic leaves—modest macros, concentrated micronutrients and polyphenols per gram dry.
History
Purslane spread with human migration across Africa, Asia, and Europe as a wild edible.
South Asian and Middle Eastern cookery used purslane in yogurt raitas and stews.
Verdolagas became a standard Mexican green for pork stews and quesadillas.
Chefs rediscovered purslane for its texture, acidity, and omega-3-rich leaves.