Vegetables · SOURCE-BASED NUTRITION
Purslane, cooked, boiled, drained, without salt nutrition facts
SR Legacy
Purslane, cooked, boiled, drained, without salt. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 18 kcal | — |
| Protein | 1.49 g | 3% |
| Carbohydrate, by difference | 3.55 g | 1.3% |
| Total lipid (fat) | 0.19 g | 0.2% |
| Cholesterol | 0 mg | 0% |
| Sodium, Na | 44 mg | 1.9% |
| Potassium, K | 488 mg | 10.4% |
| Calcium, Ca | 78 mg | 6% |
| Iron, Fe | 0.77 mg | 4.3% |
| Magnesium, Mg | 67 mg | 16% |
| Phosphorus, P | 37 mg | 3% |
| Zinc, Zn | 0.17 mg | 1.5% |
| Copper, Cu | 0.11 mg | 12.7% |
| Manganese, Mn | 0.31 mg | 13.3% |
| Selenium, Se | 0.9 µg | 1.6% |
| Vitamin A, RAE | 93 µg | 10.3% |
| Vitamin C, total ascorbic acid | 10.5 mg | 11.7% |
| Vitamin D (D2 + D3) | 0 µg | 0% |
| Thiamin | 0.03 mg | 2.6% |
| Riboflavin | 0.09 mg | 6.9% |
| Niacin | 0.46 mg | 2.9% |
| Pantothenic acid | 0.04 mg | 0.7% |
| Vitamin B-6 | 0.07 mg | 4.1% |
| Folate, DFE | 9 µg | 2.3% |
| Vitamin B-12 | 0 µg | 0% |
| Alanine | 0.06 g | — |
| Arginine | 0.06 g | — |
| Ash | 1.25 g | — |
| Aspartic acid | 0.08 g | — |
| Cystine | 0.01 g | — |
| Fatty acids, total trans | 0 g | — |
| Folate, food | 9 µg | — |
| Folate, total | 9 µg | — |
| Folic acid | 0 µg | — |
| Glutamic acid | 0.22 g | — |
| Glycine | 0.05 g | — |
| Histidine | 0.02 g | — |
| Isoleucine | 0.05 g | — |
| Leucine | 0.09 g | — |
| Lysine | 0.07 g | — |
| Methionine | 0.01 g | — |
| Phenylalanine | 0.06 g | — |
| Proline | 0.07 g | — |
| Retinol | 0 µg | — |
| Serine | 0.05 g | — |
| Threonine | 0.05 g | — |
| Tryptophan | 0.02 g | — |
| Tyrosine | 0.02 g | — |
| Valine | 0.07 g | — |
| Vitamin A, IU | 1,850 iu | — |
| Water | 93.5 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Magnesium (16% DV), Manganese (13.3% DV) and Copper (12.7% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Magnesium: energy, muscles and nerves
This amount provides 67 mg. Magnesium supports enzyme reactions, energy production, protein synthesis, and normal muscle and nerve function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceManganese: metabolism and antioxidant enzymes
This amount provides 0.31 mg. Manganese supports metabolism, bone formation and antioxidant enzyme systems. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceCopper: iron metabolism and nerves
This amount provides 0.11 mg. Copper supports energy production, connective tissue, iron metabolism, and normal nervous and immune function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceVitamin C: collagen and antioxidant function
This amount provides 10.5 mg. Vitamin C acts as an antioxidant and supports collagen production, immune function and absorption of nonheme iron. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referencePotassium: fluid balance and muscles
This amount provides 488 mg. Potassium supports normal cell function, fluid balance, nerve transmission and muscle contraction. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceVitamin A: vision and immune function
This amount provides 93 µg. Vitamin A supports normal vision, immune function, growth and cell development. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
Contributes Magnesium
This amount provides 67 mg. Magnesium supports enzyme reactions, energy production, protein synthesis, and normal muscle and nerve function. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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