Herb

Thick Stem

Purslane thick stem is a prepared form of the stem, 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. Even thickness matters more than elaborate marinades for consistent doneness.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshPreparedSautéedSlicedStock

Traits

AromaticCrunchyPortionPrep ReadyThick Stem

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 41.6

Amount per 100 g

Total Fat 0.81 g
Saturated Fat 0.19 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.39 g
Cholesterol 0 mg
Sodium 25.8 mg
Salt 0.05 g
Total Carbohydrate 7.38 g
Dietary Fibre 4.11 g
Total Sugars 0.97 g
Complex / starch 1.05 g
Protein 2.96 g
Water 81.6 g

Detailed nutrients

Energy 41.6 kcal
Water 81.6 g
Carbohydrates 7.38 g
- Sugars 0.97 g
- Starch 1.05 g
- Fibre 4.11 g
Protein 2.96 g
Fat 0.81 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.39 g
  - Omega-3 0.04 g
Vitamins 357 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 0.94 mg
- Vitamin B5 — Pantothenic Acid 0.37 mg
- Vitamin B6 0.18 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 72.3 µg
- Vitamin C 2 mg
- Vitamin E 1.77 mg
- Vitamin K 262 µg
Minerals 297 mg
- Major Minerals 296 mg
  - Calcium 20 mg
  - Sodium 25.8 mg
  - Potassium 250 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: 0.94 · vitamin-b5-pantothenic-acid: 0.37 · vitamin-b6: 0.18 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 72.3 · vitamin-e: 1.77 · vitamin-k: 262.4 ·

Minerals

Sodium: 25.83 · Potassium: 250 · Calcium: 20 · Iron: 1.5 ·

Thick Stem of Purslane: composition reflects this culinary part relative to the whole ingredient.

History

500

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

1700

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

2010