Herb

Cracked Seed

Purslane cracked seed is a prepared form of the seed, 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. Wipe pans of excess fat before deglazing if you want a bright sauce.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedGroundPilafPreparedSimmeredToastedWhole

Traits

AromaticCrackedCracked SeedFaster CookPortionPrep ReadyShelf Stable

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 478

Amount per 100 g

Total Fat 30.9 g
Saturated Fat 4.64 g
Trans Fat 0 g
Monounsaturated Fat 10.8 g
Polyunsaturated Fat 15.5 g
Cholesterol 0 mg
Sodium 24.8 mg
Salt 0.05 g
Total Carbohydrate 31.9 g
Dietary Fibre 14 g
Total Sugars 0 g
Complex / starch 0 g
Protein 18.1 g
Water 15.1 g

Detailed nutrients

Energy 478 kcal
Water 15.1 g
Carbohydrates 31.9 g
- Fibre 14 g
Protein 18.1 g
Fat 30.9 g
- Saturated Fat 4.64 g
- Monounsaturated Fat 10.8 g
- Polyunsaturated Fat 15.5 g
  - Omega-3 1.86 g
Vitamins 351 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 0.93 mg
- Vitamin B5 — Pantothenic Acid 0.37 mg
- Vitamin B6 0.18 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 71 µg
- Vitamin C 2 mg
- Vitamin E 1.74 mg
- Vitamin K 257 µg
Minerals 502 mg
- Major Minerals 501 mg
  - Calcium 200 mg
  - Sodium 24.8 mg
  - Potassium 276 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: 0.14 · vitamin-b3-niacin: 0.93 · vitamin-b5-pantothenic-acid: 0.37 · vitamin-b6: 0.18 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 71 · vitamin-e: 1.74 · vitamin-k: 257.4 ·

Minerals

Sodium: 24.81 · Potassium: 276 · Calcium: 200 · Iron: 1.5 ·

Seeds concentrate oil and protein for germination energy.

History

3000 BCE

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

1850

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

1980

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