Purslanecooked, boiled, drained, with salt
Add to my plan lets the planner choose how much. Add exactly keeps the serving you pick below, and plans the rest of the day around it.
Nutrition Facts
Serving size1 cup (115 g)
Amount per serving
Calories
% Daily Value*
Total Fat 0.22 g0%
Saturated Fat —
Trans Fat 0 g
Cholesterol 0 mg0%
Sodium 322 mg14%
Total Carbohydrate 4.1 g1%
Dietary Fiber —
Total Sugars —
Protein 1.7 g
Vitamin D 0 mcg0%
Calcium 90 mg7%
Iron 0.89 mg5%
Potassium 561 mg12%
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. “—” = no data.
All nutrients
Per 1 cup (115 g).
| Nutrient | Amount | % DV | Per 100 g | |
|---|---|---|---|---|
| Calories & macronutrients | ||||
| Calories | 21 kcal | 18 kcal | ||
| Protein | 1.7 g | 3% | 1.5 g | |
| Carbohydrate | 4.1 g | 1% | 3.6 g | |
| Fiber | — | — | — | |
| Total sugars | — | — | — | |
| Total fat | 0.22 g | 0% | 0.19 g | |
| Saturated fat | — | — | — | |
| Monounsaturated fat | — | — | — | |
| Polyunsaturated fat | — | — | — | |
| Trans fat | 0 g | 0 g | ||
| Cholesterol | 0 mg | 0% | 0 mg | |
| Vitamins | ||||
| Vitamin A (RAE) | 107 mcg | 12% | 93 mcg | |
| Vitamin C | 12 mg | 13% | 11 mg | |
| Vitamin D | 0 mcg | 0% | 0 mcg | |
| Vitamin E | — | — | — | |
| Vitamin K | — | — | — | |
| Thiamin (B1) | 0.04 mg | 3% | 0.03 mg | |
| Riboflavin (B2) | 0.1 mg | 8% | 0.09 mg | |
| Niacin (B3) | 0.53 mg | 3% | 0.46 mg | |
| Vitamin B6 | 0.08 mg | 5% | 0.07 mg | |
| Folate (DFE) | 10 mcg | 3% | 9 mcg | |
| Vitamin B12 | 0 mcg | 0% | 0 mcg | |
| Pantothenic acid (B5) | 0.04 mg | 1% | 0.04 mg | |
| Choline | — | — | — | |
| Minerals | ||||
| Calcium | 90 mg | 7% | 78 mg | |
| Iron | 0.89 mg | 5% | 0.77 mg | |
| Magnesium | 77 mg | 18% | 67 mg | |
| Phosphorus | 43 mg | 3% | 37 mg | |
| Potassium | 561 mg | 12% | 488 mg | |
| Sodium | 322 mg | 14% | 280 mg | |
| Zinc | 0.2 mg | 2% | 0.17 mg | |
| Copper | 0.13 mg | 15% | 0.11 mg | |
| Manganese | 0.35 mg | 15% | 0.31 mg | |
| Selenium | 1 mcg | 2% | 0.9 mcg | |
| Other | ||||
| Omega-3 ALA | — | — | — | |
| Omega-3 EPA | — | — | — | |
| Omega-3 DHA | — | — | — | |
| Water | 108 g | 94 g | ||
| Alcohol | — | — | — | |
| Caffeine | — | — | — | |
% DV = share of the FDA Daily Value for adults (a 2,000-calorie reference diet; adequate intake where no Daily Value exists). “—” means USDA has no measurement for this nutrient, which is not the same as zero.
Contaminants
Loading test results…
Other forms of purslane
Nutritionally similar foods
- Cowpeasyoung pods with seeds, cooked, boiled, drained, with salt32 kcal per 1 cupRich in Vitamin C
- Squashwinter, acorn, cooked, baked, with salt115 kcal per 1 cup, cubesRich in Fiber
- Dockcooked, boiled, drained, with salt20 kcal per 100 gRich in Vitamin C
- Chardswiss, cooked, boiled, drained, with salt35 kcal per 1 cup, choppedRich in Vitamin K
- Tomatosauce, canned, with salt added38 kcal per 1 standard servingRich in Vitamin C
- Water convolvuluscooked, boiled, drained, with salt20 kcal per 1 cup, choppedRich in Vitamin A
Where this data comes from
USDA’s long-standing Standard Reference database (final release April 2018).
- Dataset
- USDA FoodData Central, SR Legacy
- Published
- April 1, 2019
- Release used
- FoodData Central SR Legacy 2018-04
Values are per 100 g of edible portion, scaled to the serving you choose. USDA data is public domain. For general information, not medical advice.