Potential health benefits offered by purslane (Portulacae oleracea).

Purslane (Portulaca oleracea), or verdolaga, is a fleshy succulent vegetable consumed extensively as a cooked vegetable or salad. It can be added to soups as a thickening agent. It is valued as a medicinal herb in Europe and Asia. There is an increased interest in consuming purslane in North America because of its high content of omega-3 fatty acids, alpha-linolenic acid (one of the highly sought-after omega-3 fatty acids) and dietary fiber. These substances may protect us against cardiovascular disease and other chronic illnesses such as cancer, dyslipidemia and diabetes.

Purslane is receiving much attention for cultivation by the USDA as part of its effort to modify Western diets by increasing the intake of fresh fruits and vegetables. To determine its nutritional value, scientists at Tuskegee University examined the chemical profile of regular and wild purslane. They found that the high protein and low total fat content of purslane makes it a product of interest for use in developing novel foods.

Researchers purchased approximately 175 pounds of commercial purslane. Wild purslane was obtained as well. All samples were washed and their leaves were frozen at -20 C, then freeze-dried and ground into powder. Scientists determined the chemical profile--protein, fat, moisture, ash, dietary fiber and fatty acid content--of triplicate samples, according to AOAC methods.

Preliminary results indicated that there was more moisture in wild purslane (8.06%) than in the commercial product (5.66%). Wild purslane's fat content was slightly higher than regular purslane's, 6.82% compared with 6.03%. Values for protein (29.60%, 32.40%) and ash (18.7%, 20.7%) were slightly lower for wild purslane than for the regular product.

Calculated kcal per 100 g was similar, 325 and 327, respectively, for both products. Total carbohydrate content was 36.80% and 35.20%, respectively, for the wild and regular purslane. The major fatty acids in the product were linolenic, palmitic and linoleic, with minor amounts of stearic and oleic acid.

Further information. Ralphenia Pace, Department of Food and Nutritional Sciences, Tuskegee University, Tuskegee, AL 36088; phone: [phone]; email: [e-mail].