Purslane vs Amaranth leaves
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Calories (kcal)
Protein (g)
Carbs (g)
Fat (g)
Fiber (g)
Quick answers
Which has more protein?
Amaranth leaves, cooked, boiled, drained, without salt — 2.11g vs 2.03g per 100g.
Which has fewer calories?
Purslane, raw — 20 vs 21 kcal per 100g.
Which is more nutrient-dense?
Amaranth leaves, cooked, boiled, drained, without salt scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Purslane | Amaranth leaves | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 20 kcal | 21 kcal | -5% |
| Macronutrients | |||
| Water | 92.9 g | 91.5 g | +1% |
| Protein | 2.03 g | 2.11 g | -4% |
| Total lipid (fat) | 0.360 g | 0.180 g | +100% |
| Carbohydrate, by difference | 3.39 g | 4.11 g | -18% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | — | 0.050 g | |
| Fatty acids, total monounsaturated | — | 0.041 g | |
| Fatty acids, total trans | 0 g | 0 g | = |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 21.0 mg | 41.1 mg | -49% |
| Thiamin (Vitamin B1) | 0.047 mg | 0.020 mg | +135% |
| Riboflavin (Vitamin B2) | 0.112 mg | 0.134 mg | -16% |
| Niacin (Vitamin B3) | 0.480 mg | 0.559 mg | -14% |
| Pantothenic acid (Vitamin B5) | 0.036 mg | 0.062 mg | -42% |
| Vitamin B-6 — Pyridoxine | 0.073 mg | 0.177 mg | -59% |
| Biotin (Vitamin B7) | 12.0 ug | 57.0 ug | -79% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 12.8 mg | — | |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | — | 139 ug | |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 65.0 mg | 209 mg | -69% |
| Iron, Fe | 1.99 mg | 2.26 mg | -12% |
| Magnesium, Mg | 68.0 mg | 55.0 mg | +24% |
| Phosphorus, P | 44.0 mg | 72.0 mg | -39% |
| Potassium, K | 494 mg | 641 mg | -23% |
| Sodium, Na | 45.0 mg | 21.0 mg | +114% |
| Zinc, Zn | 0.170 mg | 0.880 mg | -81% |
| Copper, Cu | 0.113 mg | 0.158 mg | -28% |
| Manganese, Mn | 0.303 mg | 0.861 mg | -65% |
| Selenium, Se | 0.900 ug | 0.900 ug | = |
| Other Nutrients | |||
| Energy | 84.0 kj | 88.0 kj | -5% |
| Ash | 1.36 g | 2.11 g | -36% |
| Folic acid (Vitamin B9 — synthetic) | 12.0 ug | 57.0 ug | -79% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 12.0 ug | 57.0 ug | -79% |
| Retinol | 0 ug | 0 ug | = |
| Vitamin A, IU | 1320 IU | 2770 IU | -52% |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| SFA 14:0 (Myristic acid) | — | 0 g | |
| SFA 16:0 (Palmitic acid) | — | 0.040 g | |
| SFA 18:0 (Stearic acid) | — | 0.006 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 0.041 g | |
| Fatty acids, total polyunsaturated | — | 0.080 g | |
| PUFA 18:2 (Omega-6, Linoleic acid) | — | 0.079 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 0.001 g | |
| Tryptophan (EAA) | — | 0.027 g | |
| Threonine (EAA) | — | 0.085 g | |
| Isoleucine (EAA, BCAA) | — | 0.102 g | |
| Leucine (EAA, BCAA) | — | 0.167 g | |
| Lysine (EAA) | — | 0.109 g | |
| Methionine (EAA) | — | 0.031 g | |
| Cystine (conditionally essential) | — | 0.025 g | |
| Phenylalanine (EAA) | — | 0.114 g | |
| Tyrosine (conditionally essential) | — | 0.068 g | |
| Valine (EAA, BCAA) | — | 0.118 g | |
| Arginine (conditionally essential) | — | 0.104 g | |
| Histidine (EAA) | — | 0.044 g | |
| Alanine | — | 0.119 g | |
| Aspartic acid | — | 0.196 g | |
| Glutamic acid | — | 0.250 g | |
| Glycine (conditionally essential) | — | 0.113 g | |
| Proline (conditionally essential) | — | 0.104 g | |
| Serine | — | 0.095 g | |
| Alcohol, ethyl | 0 g | — | |
| Caffeine | 0 mg | — | |
| Theobromine | 0 mg | — | |
| Apigenin | 0 mg | — | |
| Luteolin | 0 mg | — | |
| Kaempferol | 0.660 mg | 0 mg | |
| Myricetin | 0 mg | 0.550 mg | -100% |
| Quercetin | 0.780 mg | 0.880 mg | -11% |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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