Purslane, a leafy succulent vegetable that grows wild, if largely thought of as a weed. If you've never tried this food, however, you might find it a tasty addition to salads and stir-fry dishes. You can learn to cultivate purslane yourself, or buy it at farmer's markets or organic food stores. Purslane is low-calorie and rich in nutrients.
Fatty Acids
Purslane is an excellent source of omega-3 fatty acids. These fatty acids are essential for brain function and for human growth and development, according to the University of Maryland Medical Center (UMMC), and also may help prevent cardiovascular disease, cancer and arthritis. A study published in a 1992 issue of the "Journal of the American College of Nutrition" found that purslane leaves contained larger amounts of the omega-3 fatty acid alpha-linolenic acid than spinach leaves did.
Vitamins
One cup of raw purslane has only 7 calories, according to Nutritiondata.com. This low-calorie cup of purslane supplies 11 percent of the recommended daily allowance (RDA) of vitamin A in the form of beta carotene, and 15 percent of the RDA of vitamin C (ascorbic acid). Purslane also contains small amounts of the B vitamins thiamine, riboflavin, niacin, folate and pyridoxine and of vitamin E (alpha-tocopherol).
Minerals
Purslane contains essential minerals as well, as listed by Nutritiondata.com. One cup of raw purslane supplies 3 to 7 percent of the RDA of calcium, iron, magnesium, manganese and potassium. Purslane also contains small amounts of phosphorus, copper and selenium.
Amino Acids
Purslane also is a source of all the essential amino acids, as explained by the University of Connecticut. These eight essential amino acids cannot be created by the body and must be obtained through diet.
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