Purslane, which is rich in omega 3, contains zinc, phosphorus, manganese, copper, and calcium. As a breakfast food or a soup, every form of it is a health store.

Purslane, whose history dates back to very ancient times, is one of the miracle plants that grow with spring. Its leaves are smooth, thick, and spherical. Depending on its variety, the leaves can be 1.5-2 inches long. During the development period, its round, thick roots radiate from the center of the plant and are usually reddish at the base. Purslane has the ability to grow everywhere in our country. Purslane, which is a panacea with its own sour taste, ranks first among green leafy vegetables rich in calcium, vitamins, and iron. Purslane also contains omega-3 fatty acids. Here are the unknown benefits of purslane that come with spring:

A Powerful Antioxidant

Purslane leaves are very rich in vitamins A and C. Vitamin A plays an effective role in the treatment of eye diseases and protection from various ailments. It also cleanses the skin of dead cells with the antioxidants it contains. Vitamin A protects the body against cancer while helping treat intra-oral diseases. Purslane leaves contain plenty of vitamin C. Vitamin C strengthens the immune system and protects the body against diseases.

Rich in Minerals

Purslane contains zinc, phosphorus, manganese, copper, and calcium. Zinc ensures the improvement and fulfillment of immune system functions. It also protects the body from free radicals that can cause cancer. Magnesium is effective for skin and hair health. It protects against depression. It plays an active role in the absorption of vitamins and minerals in the body. Magnesium is also effective in the treatment of asthma and allergic diseases. Having a powerful antioxidant property, Magnesium provides an effective defense against cancer. It is impossible to think of copper and calcium separately. Because calcium ensures bone development, copper is effective in the absorption of minerals such as calcium and iron. Copper also has an important place in the production of hemoglobin in our body. Copper deficiency can cause the immune system to weaken, body resistance to decrease, skin diseases, and neurological problems. Phosphorus and calcium are responsible for bone and dental health.
Calcium is also necessary for nerve, muscle, and blood function. In order to get full benefit from all these vitamins and minerals, it is necessary to consume purslane regularly.

Helps to Lose Weight

Protects From Bad Cholesterol

According to research conducted, purslane can reduce the liver's LDL, i.e., bad cholesterol production rate.

Contributes to Your Diet

Purslane contains only 16 calories per 100 grams. This may be good news for people who are trying to limit their calorie intake. Because purslane is diet friendly as it is a low-calorie food. It is also full of dietary fiber, which allows you to achieve a feeling of fullness after eating; it limits your food intake and helps lose weight.

Heart Friendly

The omega-3 acid contained in purslane plays an effective role in maintaining cardiovascular health. Omega-3 is a class of polyunsaturated essential fatty acids. Your body cannot produce essential fatty acids, so you need to get them from food. Ethnobiologists who study the relationship between primitive human societies and the plants around them believe that the plants that humans ate long ago provided more nutrients than the plants we consume today.
For example, people got an average of 390 milligrams of vitamin C per day from plants and fruits between 40 thousand and 10 thousand years ago. In contrast, the average person today consumes only 88 milligrams of vitamin C per day. Therefore, it is necessary to have a vitamin C-rich diet, especially during the seasonal transitions. Take care to consume green leafy vegetables such as purslane more often.

Other Foods That Protect the Heart

Salmon: It is a natural source of omega-3. Eat fish that are rich in omega-3 twice a week to get the heart health benefits.
Nuts: Nuts are loaded with heart-friendly omega-3 fats. The first three nuts rich in omega-3 are hazelnuts, walnuts, and pistachio nuts. Pumpkin seeds and sunflower seeds also have high levels of omega-3. It is a great snack for picnics. Nuts also keep you full and away from harmful junk foods. It contains antioxidants called phenols. These antioxidants help protect against heart disease by lowering LDL, i.e., bad cholesterol, and blood pressure, and slowing down the formation of plaque in the arteries. These antioxidants in pomegranate juice are three times more beneficial compare to those in green tea and red wine. Cool down in hot weather by adding it to salads, yogurt, or light desserts
Olive oil/canola oil: It contains monounsaturated and polyunsaturated omega-3 fats, which reduce inflammation and help cardiovascular heart health. These oils are also an excellent choice for cooking meals.

For its benefits with high quality and high rate, add it to your salad you have made from colorful and fresh vegetables. It will be a low-calorie dish with a great taste.

A Refreshing Juice

Grapefruit: Citrus fruits, especially grapefruit, contain vitamin C, flavonoids, and antioxidants that reduce inflammation, which causes heart disease and stroke. Add it to your salad or salad dressing. It can be a refreshing juice alternative in summer.
Garlic: It helps protect against heart diseases by slowing down fat storage in the arteries and lowering blood pressure. You can add it to the tomato sauce you have prepared for pasta or to whole wheat bread. You can use it as a sauce in the summer months by mixing it with other spices or herbs.
Avocado: It is a fruit that contains monounsaturated and healthy fats that help reduce cholesterol. Avocados are also rich in folate, vitamins E, C, and B6. Add it to salads, soups, or sauces you prepare; you will have added both color and rich flavor to them.
Cranberry: Cranberries contain antioxidants that protect the heart. Flavonoids called anthocyanins found in cranberries protect against cell damage and repair damaged cells. It helps the relaxation of blood vessels and the reduction of bad cholesterol.

Methods of Preparing and Presenting Purslane

The stems and flower buds are also edible. Using a sharp knife, cut off the stiff stems near the roots. Keep it at a low temperature to preserve most of its nutrients, and cook it quickly. Although the antioxidant properties of purslane are significantly reduced during frying and boiling, its minerals, carotenes, and flavonoids may remain with steaming.
Fresh, raw leaves can be used as a salad. Here is an excellent purslane salad: finely chop two bunches of parsley, separate the purslane leaves from the stem, and bring the two together in a bowl. Add one salad and an optional number of tomatoes to it. Add sorrel, arugula, and radishes to your salad. Drizzle two tablespoons of olive oil and one tablespoon of fresh lemon juice over your salad. Your salad is ready for consumption.
The stem and leaves of purslane, which are sauteed and boiled with onion and garlic, can be consumed as a side dish with meat, fish, and chicken.
Purslane can also be consumed as soup. Here is an excellent purslane soup: clean and wash the purslane and put it aside. Put oil in a saucepan. Add the purslane. Fry for a few minutes until it softens, and add water over it. Leave it to boiling. Grind flour, garlic, lemon juice, and salt in a blender. Continue to grind by adding the cooked purslane. Add hot water. Your soup is ready.