The nutrition of wild vegetable purslane and how to eat it

Purslane is a nutritious wild vegetable that contains dietary fiber, vitamin C, minerals, and other ingredients. It can be served cold, stir fried, or made into soup. Purslane has the effects of clearing heat and detoxifying, cooling blood and stopping bleeding. Moderate consumption is beneficial for health.

1. Cold mixed purslane

Wash fresh purslane and blanch it in water. Add minced garlic, soy sauce, vinegar and other seasonings and mix well. Cold mixed purslane has a refreshing taste and can retain more nutrients, making it suitable for summer consumption. Note that the blanching time should not be too long to avoid damaging the vitamin C.

2. Stir fried eggs with purslane

It is a common dish to stir fry purslane with eggs. First, cut the purslane into sections and blanch it in water, then stir fry it with beaten eggs. This way of eating can improve the absorption and utilization of protein, making it suitable for people with weak constitutions to consume. When stir frying, the heat should not be too high to avoid nutrient loss.

3. Purslane Soup

Boil purslane with lean meat or tofu to make a delicious and nutritious soup. Purslane soup has the effect of clearing heat and promoting dampness, suitable for people with damp heat constitution. When cooking soup, a small amount of ginger slices can be added to remove the fishy smell and neutralize the coldness of purslane.

4. Purslane Bun

Cut the purslane into small pieces and mix it with the meat filling. Wrap it into a bun and steam it for consumption. This way of eating can increase dietary fiber intake and promote gastrointestinal motility. When making purslane, it is necessary to squeeze out the water to avoid the filling being too wet and affecting the taste.

5. Sun dried storage

Purslane can be stored for a long time after sun drying, and soaked in water before consumption. Dried purslane may lose some nutrients, but it is easy to access at any time. When drying, choose sunny days to ensure complete dryness to prevent mold growth.

Purslane is cold in nature and should not be consumed excessively by those with spleen and stomach deficiency cold. When picking, be careful to distinguish and avoid ingesting toxic plants. It is recommended to choose purslane grown in a pollution-free environment and wash it thoroughly before consumption. You can pair purslane with other vegetables to ensure a balanced nutrition. Fresh purslane should not be stored for a long time, it is best to pick and eat it fresh.