Purslane nutrition and health benefits
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Around us grows many plants that we call “weeds”
because we do not know their medicinal benefits.
Purslane is one of these plants.
Few people know that purslane, which many
consider weed, is edible both fresh and prepared.
The fleshy leaves of Purslane bring many nutritional
and health benefits that only few people known.
It contains more omega 3 than supplements
based on fish oil.
In addition, contains the highest level of
vitamin A compared to green leafy vegetables.
100 grams of Purslane giving us 44% of the
required daily dose of vitamin A.
Vitamin A is the one that helps with vision,
but also provides protection against many
types of cancer.
A cup of purslane leaves contains the daily
intake needed of vitamin E as well as significant
amounts of vitamin C.
As we know the lack of magnesium is associated
with diabetes, migraines, osteoporosis, hypertension,
insomnia, depressive states and asthma.
If you did not know Purslane is also one of
the best sources of magnesium.
100 milligrams of purslane provide us 68 milligrams
of magnesium, over 65 milligrams of calcium
and 494 milligrams of potassium.
It also contains the vitamin B complex: riboflavin,
pyridoxine, niacin, carotenoids, and iron.
The superior source of calcium, magnesium,
potassium, phenylalanine and tryptophan, purslane
helps in case of depression.
100 grams of purslane contain 300-400 milligrams
of alpha-linolenic acid.
These fatty acids promote the health of the
eyes, reduce the risk of high blood pressure,
high cholesterol, myocardial infarction, stroke
Also improve memory, slow down the aging process,
and promote health of the brain and nervous
How can you eat Purslane?
There are many ways to prepare as stir fried,
soups, sauces or added to various salads.
Here’s a simple recipe for purslane salad.
For preparing, we use a cup of fresh purslane,
1-2 tomatoes, 1 red onion, 1-2 teaspoons of
olive oil, a teaspoon of vinegar, salt and
pepper to taste.
Cut the soft peaks of the plant, wash and
put in a bowl.
Peel the onion, cut it fine and add it to
The washed tomatoes are cut into cubes and
placed in the bowl.
In a cup add the oil, vinegar, salt and pepper.
Mix well and pour the dressing in the bowl
of purslane, onions and tomatoes.
Stir the ingredients and then serve.
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