Purslane (Portulaca oleracea)
Purslane, garden purslane, pigweed, pusley (En); pourpier, pourpier potager (Fr); verdolaga, buglosa, porcelana, hierba grasa (Sp); 馬齒莧 (Cn)
Throughout tropical regions
Tender shoots with pleasant acidic flavor are used fresh in salad, blanched, pickled, or sun-dried.
Beta-carotene: medium; vitamin E: low; riboflavin: low; folic acid: low; ascorbic acid: medium; calcium: low; iron: high; protein: 1.3%. Edible portions contain coumarins, flavonoids, and oxalic acid (ca.1%). Purslane contains omega-3 fatty acids that are available to the human diet mainly through animal sources such as fish; it may have a protective effect against cardiovascular disease.
Read more: Purslane, in Discovering Indigenous Treasures: Promising Indigenous Vegetables from Around the World. 2009. AVRDC – The World Vegetable Center