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A garden herb with smooth, oval to spade shaped leaves that grows on a smooth, fleshy, reddish stem. It has an acidic, salty and slightly aromatic taste and has a fairly high vitamin C content. Purslane is used in salads, soups, sauces and cream cheese and makes a good accompaniment to raw fruits and vegetables. It can also be eaten as a vegetable, somewhat like spinach.
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USDA Nutrition Facts |
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| Serving Size 1 cup |
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| Calories 18 |
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| Protein 1g |
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| Total Fat 0g |
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| Total Carbohydrates 3g |
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| Potassium 488mg |
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| Sodium 280mg |
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| Cholesterol 0mg |
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| Serving Size 1 cup |
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| Calories 18 |
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| Protein 1g |
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| Total Fat 0g |
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| Total Carbohydrates 3g |
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| Potassium 488mg |
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| Sodium 44mg |
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| Cholesterol 0mg |
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| Serving Size 1 cup |
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| Calories 16 |
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| Protein 1g |
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| Total Fat 0g |
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| Total Carbohydrates 3g |
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| Potassium 494mg |
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| Sodium 45mg |
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| Cholesterol 0mg |
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Purslane term - Related Content |
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| A long stemmed spearhead-shaped, fleshy green leaf that provides a mild flavor as a salad green. Predominately grown in western North America, this green is also known as Cuban ... |
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| Purslane is a mild and nutritious green valued in many cultures. Look for it at farmers' markets or ethnic groceries. Red potatoes add a nice touch of color, but any kind of potato will work. |
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