Purslane is a green, leafy vegetable that can be eaten raw or cooked. It is known scientifically as Portulaca oleracea, and is also called pigweed, little hogweed, fat weed and pusley. This succulent plant contains about 93% water. It has red stems and small, green leaves. Found in moist garden beds and shady areas, purslane grows low to the ground and often goes unnoticed. Keep your eyes peeled, however, because this juicy weed is filled with more omega-3 fatty acids than any other vegetable. Delicious eaten raw, thrown into a smoothie or sauteed with Asian vegetables, purslane adds a lemon touch to every dish it enters. Every part of the plant can be eaten.
Below are impressive health benefits of purslane according to health experts.
Purslane has been used as a vegetable source of omega-3 fatty acids and is high in vitamins and minerals. It possesses marked antioxidant activity. Roles in abnormal uterine bleeding, asthma, type 2 diabetes, and oral lichen planus are suggested; however, clinical studies are limited and diverse in nature.
Purslane is very low in calories and fats,it is rich in dietary fiber, vitamins, and minerals.
Purslane contains oxalates, which can reduce the absorption of some minerals and contribute to the formation of kidney stones.
Purslane is very high in antioxidants and beneficial plant compounds, which may have various health benefits.
Purslane is also a great source of two minerals that are important to bone health: calcium and magnesium. Calcium is the most common mineral in your body, and failing to eat enough of it can slowly weaken your bones, leading to osteoporosis.
The flowers and leaves of purslane can be served raw in many salads and sandwiches. They may also be steamed with other vegetables as a side dish or added to your favourite soups. You may even consider trying this plant battered and fried.
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