Health benefits of Purslane
- This wonderful green leafy vegetable is very low in calories (just 16 kcal/100g) and fats; nonetheless, it is rich in dietary fiber, vitamins, and minerals.
- Fresh leaves contain surprisingly more omega-3 fatty acids (α-linolenic acid) than any other leafy vegetable plant. 100 grams of fresh purslane leaves provide about 350 mg of α-linolenic acid. Research studies show that consumption of foods rich in ω-3 fatty acids may reduce the risk of coronary heart disease, stroke, and help prevent the development of ADHD, autism, and other developmental differences in children.
- It is an excellent source of Vitamin A, (1320 IU/100 g, provides 44% of RDA) one of the highest among green leafy vegetables. Vitamin A is a known powerful natural antioxidant and is essential for vision. This vitamin is also required to maintain healthy mucus membranes and skin. Consumption of natural vegetables and fruits rich in vitamin A is known to help to protect from lung and oral cavity cancers.
- Purslane is also a rich source of vitamin C, and some B-complex vitamins like riboflavin, niacin, pyridoxine and carotenoids, as well as dietary minerals, such as iron, magnesium, calcium, potassium, and manganese.
- Furthermore, present in purslane are two types of betalain alkaloid pigments, the reddish beta-cyaninsand the yellow beta-xanthins. Both pigment types are potent anti-oxidants and have been found to have anti-mutagenic properties in laboratory studies. [Proc. West. Pharmacol. Soc. 45: 101-103 (2002)].
- The name verdolaga, associated with the plant that grows in South America is a nickname for Football clubs with green-white schemes in their uniforms, such as Colombia‘s Atletico Nacional and Argentina‘s Ferrocarril Oeste.
- Marlena Spieler (July 5, 2006). “Something Tasty? Just Look Down”. The New York Times.
- Byrne, R. and McAndrews, J. H. (1975). “Pre-Columbian puslane (Portulaca oleracea L.) in the New World”. Nature 253(5494): 726–727. doi:10.1038/253726a0.
- Pests in Landscapes and Gardens: Common Purslane. Pest Notes University of California Agriculture and Natural Resources Publication 7461. October 2003
- Jump up^ David Beaulieu. “Edible Landscaping With Purslane”. About.com.
- ARTEMIS P SIMOPOULOS Omega-3 Fatty Acids and Antioxidants in Edible Wild Plants. 2004. Biol Res 37: 263-277, 2004
- Simopoulos AP, Norman HA, Gillaspy JE, Duke JA. Common purslane: a source of omega-3 fatty acids and antioxidants. J Am Coll Nutr. 1992;11(4):374-82.
- Evaluation of the Antimutagenic Activity of Different Vegetable Extracts Using an In Vitro Screening Test
- A. P. Simopoulos, H. A. Norman, J. E. Gillaspy, and J. A. Duke. Common purslane: a source of omega-3 fatty acids and antioxidants. Journal of the American College of Nutrition, Vol 11, Issue 4 374-382, Copyright © 1992
- Tierra, C.A., N.D., Michael (1988). Planetary Herbology. Lotus Press. p. 199.
- Wang CQ. Yang GQ., “Betacyanins from Portulaca oleracea L. ameliorate cognition deficits and attenuate oxidative damage induced by D-galactose in the brains of senescent mice.,Phytomedicine. 17(7):527-32, 2010 Jun.
- Yan J, Sun LR, Zhou ZY, Chen YC, Zhang WM, Dai HF, Tan JW “Homoisoflavonoids from the medicinal plant Portulaca oleracea.” Phytochemistry. 2012 Aug;80:37-41
- Agha-Hosseini F, Borhan-Mojabi K, Monsef-Esfahani HR, Mirzaii-Dizgah I, Etemad-Moghadam S, Karagah A (Feb 2010). “Efficacy of purslane in the treatment of oral lichen planus”.Phytother Res. 24 (2): 240–4. doi:10.1002/ptr.2919.PMID 19585472.
- Bensky, Dan, et al. Chinese Herbal Medicine, Materia Medica. China: Eastland Press Inc., 2004.
- Watanabe I. Harada K. Matsui T. Miyasaka H. Okuhata H. Tanaka S. Nakayama H. Kato K. Bamba T. Hirata K.”Characterization of bisphenol A metabolites produced by Portulaca oleracea cv. by liquid chromatography coupled with tandem mass spectrometry.” , Biotechnology & Biochemistry. 76(5):1015-7, 2012.
- Megaloudi Fragiska (2005). “Wild and Cultivated Vegetables, Herbs and Spices in Greek Antiquity”.Environmental Archaeology 10 (1): 73–82.Noted by John Dickie, Delizia! The Epic History of Italians and Their Food (New York, 2008), p. 37.
- Noted by John Dickie, Delizia! The Epic History of Italians and Their Food (New York, 2008), p. 37.
|NUTRITIONAL VALUE PER 100 G (3.5 OZ)|
|ENERGY||84 kJ (20 kcal)|
|Vitamin A||1320 IU|
|Thiamine (vit. B1)||0.047 mg (4%)|
|Riboflavin (vit. B2)||0.112 mg (9%)|
|Niacin (vit. B3)||0.48 mg (3%)|
|Vitamin B6||0.073 mg (6%)|
|Folate (vit. B9)||12 μg (3%)|
|Vitamin C||21 mg (25%)|
|Vitamin E||12.2 mg (81%)|
|Calcium||65 mg (7%)|
|Iron||1.99 mg (15%)|
|Magnesium||68 mg (19%)|
|Manganese||0.303 mg (14%)|
|Phosphorus||44 mg (6%)|
|Potassium||494 mg (11%)|
|Zinc||0.17 mg (2%)|
|Link to USDA Database entry|
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database