United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Full Report (All Nutrients):  11427, Purslane, raw
Food Group: Vegetables and Vegetable Products
Scientific Name:  Portulaca oleracea
Carbohydrate Factor: 3.57   Fat Factor:8.37   Protein Factor: 2.44   Nitrogen to Protein Conversion Factor: 6.25  
Refuse: 24%   Refuse Description:   Tough stems and leaves
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup 43 g

plant 3 g
Proximates Water 1 g 92.86 3 0.120 39.93 2.79
Proximates Energy kcal 20 -- -- 9 1
Proximates Energy kJ 84 -- -- 36 3
Proximates Protein 1 g 2.03 2 -- 0.87 0.06
Proximates Total lipid (fat) 1 g 0.36 2 -- 0.15 0.01
Proximates Ash 1 g 1.36 2 -- 0.58 0.04
Proximates Carbohydrate, by difference g 3.39 -- -- 1.46 0.10
Minerals Calcium, Ca mg 65 -- -- 28 2
Minerals Iron, Fe mg 1.99 -- -- 0.86 0.06
Minerals Magnesium, Mg mg 68 1 -- 29 2
Minerals Phosphorus, P mg 44 -- -- 19 1
Minerals Potassium, K mg 494 1 -- 212 15
Minerals Sodium, Na mg 45 1 -- 19 1
Minerals Zinc, Zn mg 0.17 -- -- 0.07 0.01
Minerals Copper, Cu mg 0.113 -- -- 0.049 0.003
Minerals Manganese, Mn mg 0.303 -- -- 0.130 0.009
Minerals Selenium, Se µg 0.9 -- -- 0.4 0.0
Vitamins Vitamin C, total ascorbic acid mg 21.0 -- -- 9.0 0.6
Vitamins Thiamin mg 0.047 -- -- 0.020 0.001
Vitamins Riboflavin mg 0.112 -- -- 0.048 0.003
Vitamins Niacin mg 0.480 -- -- 0.206 0.014
Vitamins Pantothenic acid mg 0.036 -- -- 0.015 0.001
Vitamins Vitamin B-6 mg 0.073 -- -- 0.031 0.002
Vitamins Folate, total µg 12 -- -- 5 0
Vitamins Folic acid µg 0 -- -- 0 0
Vitamins Folate, food µg 12 -- -- 5 0
Vitamins Folate, DFE µg 12 -- -- 5 0
Vitamins Choline, total mg 12.8 -- -- 5.5 0.4
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00
Vitamins Retinol µg 0 -- -- 0 0
Vitamins Vitamin A, IU IU 1320 -- -- 568 40
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0
Other Caffeine mg 0 -- -- 0 0
Other Theobromine mg 0 -- -- 0 0
Flavones Apigenin 2 mg 0.0 2 -- 0.0 0.0
Flavones Luteolin 2 mg 0.0 2 -- 0.0 0.0
Flavonols Isorhamnetin 3 mg 2.8 3 0 1.2 0.1
Flavonols Kaempferol 2, 3 mg 0.7 5 0.22 0.3 0.0
Flavonols Myricetin 2 mg 0.0 2 -- 0.0 0.0
Flavonols Quercetin 2, 3 mg 0.8 5 0.26 0.3 0.0

Sources of Data

1Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 10j , 2006  Beltsville MD  
2Hertog, M. G. L., Hollman, P. C. H., and Katan, M. B.  Content of potentially anticarcinogenic flavonoids of 28 vegetables and fruits commonly consumed in The Netherlands. , 1992 J. Agric. Food Chem. 40   pp.2379-2383
3Huang, Z., Wang, B., Eaves, D. H., Shikany, J. M., and Pace, R. D. Phenolic compound profile of selected vegetables frequently consumed by African Americans in the southeast United States. , 2007 Food Chemistry 103   pp.1395-1402
Langual Code(s)

  • A0152 VEGETABLE OR VEGETABLE PRODUCT (US CFR)
  • A1281 1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
  • B1642 PURSLANE
  • C0144 PLANT ABOVE SURFACE, EXCLUDING FRUIT AND SEED
  • E0150 WHOLE, NATURAL SHAPE
  • F0003 NOT HEAT-TREATED
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0003 NO TREATMENT APPLIED
  • J0001 PRESERVATION METHOD NOT KNOWN
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION