It is the exemplary plant of the Purslane family, which produces the tart, sweet Purslane, the cultivated varieties of which are grown in gardens and the wild ones that grow naturally in nature and are eaten as vegetables. Purslane, whose homeland is India, is widely grown and cultivated all over the world and in our country.
Purslane is an annual or perennial herbaceous plant that can grow up to 30 cm tall. It has green, fleshy, juicy leaves that are almost oval in shape. These leaves and the leaf stalks, which are also fleshy and juicy, are edible.
The plant's small flowers are usually yellow, sometimes purple, pink or red. The fruits, which are small capsules that mature with the fertilization of the flowers that have hermaphroditic characteristics, contain many tiny black seeds. Purslane, whose cultivated varieties have larger leaves and wild ones have smaller ones, is made into a dish with minced meat and rice. Purslane leaves are also eaten raw or added to salads.
NUTRITIONAL VALUES
The nutritional values of 100 g. fresh purslane are as follows: 32 calories; 2 g. protein; 3.8 g. carbohydrates; 0 cholesterol; 0.4 g. fat; 1.4 g. fiber: 4 mg. phosphorus; 40 mg. calcium; 0.2 mg. iron; 80 mg. sodium; 45 mg. potassium; 180 IU vitamin A; 0.04 mg. vitamin B1; 0.03 mg. vitamin B2; 0.03 mg. vitamin B6 and 8 mg. vitamin C.
BENEFITS TO OUR HEALTH
In addition to the nutritional values listed above;
Purslane is good for those suffering from constipation due to its high fiber content.
It is a very suitable vegetable for the elderly, the sick and those on a diet.
The omega 3 unsaturated fats contained in purslane are comparable to those found in fish: traditionally believed to be good for gout, headaches and other pains in the body. Current scientific research confirms the existence of this beneficial effect of purslane on health.
For all these effects, purslane should be added to the diet and eaten in abundance.
