This 'Weed' Is A Highly Nutritious Plant Found All Over The World

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If you see this plant on your yard, never pull it out!

Purslane is a leafy green vegetable similar in flavor to watercress or spinach; it can be eaten raw or cooked, and is rich in vital plant compounds including omega-3 fatty acids, vitamins, minerals and antioxidants.

The scientific name for purslane is Portulaca oleracea, and it’s commonly known as pigweed, fatweed, pusley and little hogweed.

At 93% water content, purslane is a succulent plant with red stems and tiny green leaves. Some have compared its sour, slightly salty taste to watercress or spinach; it can be eaten in the same way as these better-known greens by adding it to salads and sandwiches.

Like many other wild plants, purslane is adaptable; you might see it growing up through cracks in the sidewalk or taking over a corner of the garden or yard.

Purslane can thrive even in harsh environments where there isn’t much water, as well as in soil that’s overly salty, or lacking in minerals.

This hardy little “weed” has been used medicinally by practitioners of alternative and traditional healing methods, and is loaded with beneficial nutrients and compounds.

We’ll take a detailed look here at the nutritional profile of purslane, a leafy green vegetable that rates among the most nutrient-dense foods on earth.

Here are some BENEFITS of it:

The vitamin C in purslane acts as an antioxidant, and is vital for maintenance of bones, muscle and skin.

Alpha-tocopherol, a form of vitamin E, is abundant in purslane, and is known to protect cell membranes from potential damage.

Beta-carotene is converted by the body into vitamin A, which is important for eye health.

The antioxidant called glutathione also plays a role in preventing cell damage.

Melatonin, best known for its importance in promoting good sleep, is necessary for many other intricate bodily processes.

For better results, purslane must be taken on a daily basis. You can store this on your refrigerator for 3-4 days and consume raw.

However, according to medical experts, people with known oxalate urinary tract stones are advised to avoid eating it because purslane contains oxalic acid, a naturally- occurring substance found in some vegetables.

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