Purslane, cooked, boiled, drained, with salt

Composition

Energy

Protein 1.5 g · 6 kcal/100g

Fat 0.2 g · 2 kcal/100g

Carbs 3.6 g · 14 kcal/100g

Water 94 g

Total energy 18 kcal

Energy is predominantly from carbs (65%); EFSA recommends 45–60% for a balanced diet

Total fat

0.2g

Insufficient fat breakdown data

Histidine 100%

Isoleucine 100%

Leucine 100%

Lysine 97%

Methionine + Cysteine 73%

Phenylalanine + Tyrosine 100%

Threonine 100%

Tryptophan 100%

Valine 100%

Limiting amino acid is Methionine + Cysteine (73% of FAO reference). Combining with complementary protein sources raises the overall score.

Vitamins

Vitamin A 93 µg

Vitamin C 10.5 mg

Vitamin D 0.0 µg

Thiamin (B1) 0.03 mg

Riboflavin (B2) 0.09 mg

Niacin (B3) 0.5 mg

Pantothenic (B5) 0.0 mg

Vitamin B6 0.07 mg

Folate (B9) 9 µg

Vitamin B12 0.00 µg

Minerals

Calcium 78 mg

Iron 0.8 mg

Magnesium 67 mg

Phosphorus 37 mg

Potassium 488 mg

Sodium 280 mg

Zinc 0.2 mg

Copper 0.11 mg

Manganese 0.31 mg

Selenium 0.9 µg

Notable source of Potassium (24% of EU NRV per 100 g). Score averages coverage across 19 tracked nutrients.