Purslane is a tasty succulent packed with nutrients, giving it a multitude of health benefits. It is an amazing heart healthy superfood everyone should include in their farmacy. This superfood is rich in the essential Omega-3 fatty acid, alpha-linolenic acid; minerals: zinc, iron, potassium, manganese, copper, magnesium, & calcium; and Vitamins: A, B1, B2, B3, B6, C, & E. Purslane contains betalain alkaloid pigments in the reddish stem, betacyanin pigments in the yellow flower petals, and betaxanthin in the leaves. All these pigments provide powerful antioxidant and antimutagenic effects. Rich in fiber, it is one of the vegetables with the lowest calories at 16kcal/100g.
Purslane is an amazing superfood because it contains so many beneficial nutrients for us in higher levels relative to most other plants. Vegans and vegetarians looking for Omega-3 fatty acids have the richest plant-based source of omega-3’s!!! Omegas are important building blocks our bodies require to synthesize endocannabinoids, and can help to balance the endocannabinoid system. Vitamin E and Beta Carotene are at six times the level in spinach or carrots. High potassium levels are important for metabolism, stabilizing blood sugar levels, and maintaining a healthy circulatory system. Pectin lowers cholesterol and glucose absorption.
Purslane is tasty, somewhat crunchy, a little citrusy, and slightly peppery. Some people compare it to watercress or spinach. Many cultures around the world incorporate purslane into their cooking: raw in salads, baked like spinach in pastries, fried stems with feta, stewed in soups, pickled, and super juicing. Pectin provides a natural thickening ability for smoothies, soups, and stews.
I eat it raw in salads. Please comment how you like to consume the amazing Purslane!!