Purslane, cooked, boiled, drained, with salt

18 calories in 100 g

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Purslane, cooked, boiled, drained, with salt Suggest a better name
Weight Loss Rating:
Total Calories:18 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:0.18 calories / gram
Weight Watchers Counter:0 Weight Watchers points
 
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Calorie Sources:71% carbohydrates; 20% proteins; 9% fats
Fats:0.19 g (2 calories, 0% by weight)
Carbohydrates:3.55 g (13 calories, 4% by weight)
Proteins:1.49 g (4 calories, 1% by weight)
Alcohol:~
Water:93.52 g (94% by weight)
Fat Composition:~
Trans Fat :~
Dietary Fiber:~
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Vegetables and Vegetable Products
USDA #:11849
Related Foods: Calories in Boiled Egg
Calories in Boiled Peeled Apples
Calories in Boiled Potatoes
Calories in Cooked Bacon
Calories in Purslane
Calories in Salt
Vitamin A:1852 IU
Retinol:~
Retinol Activity Equivalent:93 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:30 mcg
Vitamin B-2:90 mcg
Vitamin B-3:460 mcg
Vitamin B-5:30 mcg
Vitamin B-6:70 mcg
Vitamin B-9:9 mcg
Food folate:9 mcg
Dietary Folate Equivalent:9 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:10.50 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):78 mg
Copper (Cu):110 mcg
Fluoride (F):~
Iron (Fe):770 mcg
Magnesium (Mg):67 mg
Manganese (Mn):300 mcg
Phosphorus (P):37 mg
Potassium (K):0.49 g
Selenium (Se):0.90 mcg
Sodium (Na):0.28 g
Zinc (Zn):170 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:3.55 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.49 g
Essential amino acids
Phenylalanine:50 mg
Leucine:90 mg
Methionine:10 mg
Lysine:60 mg
Isoleucine:50 mg
Valine:70 mg
Threonine:50 mg
Tryptophan:10 mg
Histidine:20 mg
Arginine:50 mg
Non-essential amino acids
Alanine:50 mg
Aspartic acid:70 mg
Betaine:~
Cystine:10 mg
Glutamic acid:0.21 g
Glycine:40 mg
Hydroxyproline:~
Proline:70 mg
Serine:40 mg
Tyrosine:20 mg
Fats Total:0.19 g
Saturated fatty acids:~
Monounsaturated fatty acids:~
Polyunsaturated fatty acids:~
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:~
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:~
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:~
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:~
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:~
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.25 g
Caffeine:~
Theobromine:~
Product Type:Purslane
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
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Did you know?...Despite their frequent appearance in major Renaissance paintings, oranges were not eaten at the Last Supper, simply because they were not available. Returning Crusaders reported seeing oranges in the "holy lands," which must have influenced Titian, Boticelli, and other artists. But that was more than 1,000 years after the Crucifixion. During that time, citrous fruits had been introduced to the Mediterranean countries from China.
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