United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  11428, Purslane, cooked, boiled, drained, without salt
heading Nutrient Unit
Value per 100 g

cup 115g

squash 431g
Proximates Water g 93.52 107.55 403.07
Proximates Energy kcal 18 21 78
Proximates Protein g 1.49 1.71 6.42
Proximates Total lipid (fat) g 0.19 0.22 0.82
Proximates Carbohydrate, by difference g 3.55 4.08 15.30
Minerals Calcium, Ca mg 78 90 336
Minerals Iron, Fe mg 0.77 0.89 3.32
Minerals Magnesium, Mg mg 67 77 289
Minerals Phosphorus, P mg 37 43 159
Minerals Potassium, K mg 488 561 2103
Minerals Sodium, Na mg 44 51 190
Minerals Zinc, Zn mg 0.17 0.20 0.73
Vitamins Vitamin C, total ascorbic acid mg 10.5 12.1 45.3
Vitamins Thiamin mg 0.031 0.036 0.134
Vitamins Riboflavin mg 0.090 0.104 0.388
Vitamins Niacin mg 0.460 0.529 1.983
Vitamins Vitamin B-6 mg 0.070 0.080 0.302
Vitamins Folate, DFE µg 9 10 39
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 93 107 401
Vitamins Vitamin A, IU IU 1852 2130 7982
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