The cultivation of the plant under the name Purslane (Portulaca oleracea) started back in India and Persia, and later spread to the rest of the world. In most cases, the people (because they were not aware) removed it and threw it together with other weeds, while others knew to use it very well.
Purslane is aesthetically attractive grass with fleshy leaves and often yellow flowers, but its health benefits are the reason that we are writing about it now.
The young, raw leaves and stems are soft and good in salads and sandwiches. Parslane has a high level of pectin, which helps with the thickening of soups and stews.
Many people do not know, but Purslane has more beneficial omega-3 fatty acids than many fish oils! The grass also has one of the highest levels of vitamin A among all leafy green vegetables and it is known that vitamin A can help to protect against many types of cancer and to improve eye health.
In addition, Purslane is full of two different types of betalain alkaloid pigments – red beta-cyanis and yellow beta-xanthins, which are just as powerful antioxidants and anti-mutagenic. Purslane also contains vitamins C and B-complex, including riboflavin, pyridoxine, niacin, and carotenoids, and minerals such as iron, magnesium and calcium.
Considering all of the nutritional benefits, as well as large sums of money that we spend on additives and various medications to improve our health, Purslane should get a better status than ordinary weeds and should be more involved in the daily diet.
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