Herb

Tender Tip

Purslane tender tip is a prepared form of the leaf, 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. Rest after high heat so juices redistribute before carving or plating.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedDriedFreshPreparedRawWilted

Traits

FreshPortionPrep ReadyTenderTender Tip

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 42.2

Amount per 100 g

Total Fat 0.82 g
Saturated Fat 0.19 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.4 g
Cholesterol 0 mg
Sodium 25.8 mg
Salt 0.05 g
Total Carbohydrate 6.6 g
Dietary Fibre 4.09 g
Total Sugars 0.96 g
Complex / starch 0.99 g
Protein 3 g
Water 82.5 g

Detailed nutrients

Energy 42.2 kcal
Water 82.5 g
Carbohydrates 6.6 g
- Sugars 0.96 g
- Starch 0.99 g
- Fibre 4.09 g
Protein 3 g
Fat 0.82 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.4 g
  - Omega-3 0.04 g
Vitamins 459 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 0.85 mg
- Vitamin B5 — Pantothenic Acid 0.34 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 93.6 µg
- Vitamin C 2 mg
- Vitamin E 2.3 mg
- Vitamin K 342 µg
Minerals 261 mg
- Major Minerals 260 mg
  - Calcium 27 mg
  - Sodium 25.8 mg
  - Potassium 207 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 0.85 · vitamin-b5-pantothenic-acid: 0.34 · vitamin-b6: 0.17 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 93.6 · vitamin-e: 2.3 · vitamin-k: 342.1 ·

Minerals

Sodium: 25.8 · Potassium: 207 · Calcium: 27 · Iron: 1.5 ·

Tender Tip of Purslane: composition reflects this culinary part relative to the whole ingredient.

History

1500

Cooks bought prepped forms of purslane for speed while markets still sold whole produce, including named tender tip portions.

1850

Market gardeners and growers selected purslane for flavour, yield and keeping quality, including named tender tip portions.

1980

Cold storage and transport made purslane a year-round kitchen staple in many regions, including named tender tip portions.