Herb
Open Flower
Purslane open flower is a prepared form of the flower, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Cold product sears better—pat surfaces dry and do not crowd the pan.
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Characteristics
Preparations
Traits
Nutrition and pairings
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 0.2 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.42 g
- Cholesterol 0 mg
- Sodium 24.4 mg
- Salt 0.05 g
- Total Carbohydrate 6.95 g
- Dietary Fibre 4.09 g
- Total Sugars 0.97 g
- Complex / starch 0.94 g
- Protein 2.97 g
- Water 81.2 g
- Energy 42.2 kcal
- Water 81.2 g
- Carbohydrates 6.95 g
- Protein 2.97 g
- Fat 0.76 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.42 g
- Omega-3 0.04 g
- Vitamins 369 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 0.97 mg
- Vitamin B5 — Pantothenic Acid 0.39 mg
- Vitamin B6 0.19 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 74.7 µg
- Vitamin C 2 mg
- Vitamin E 1.83 mg
- Vitamin K 271 µg
- Minerals 276 mg
- Major Minerals 274 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 0.97 · vitamin-b5-pantothenic-acid: 0.39 · vitamin-b6: 0.19 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 74.7 · vitamin-e: 1.83 · vitamin-k: 271.4 ·
Minerals
Open Flower of Purslane: composition reflects this culinary part relative to the whole ingredient.
History
Market gardeners and growers selected purslane for flavour, yield and keeping quality, including named open flower portions.
Market gardeners and growers selected purslane for flavour, yield and keeping quality, including named open flower portions.
Cooks bought prepped forms of purslane for speed while markets still sold whole produce, including named open flower portions.