Amy featured Purslane on her Homestead Revival blog recently.
Research published by Simopoulos states that Purslane has 0.01 mg/g of eicosapentaenoic acid (EPA). This is an extraordinary amount of EPA for a land-based vegetable source. EPA is an Omega-3 fatty acid found mostly in fish, some algae, and flax seeds. It also contains vitamins (mainly vitamin A, vitamin C, and some vitamin B and carotenoids), as well as dietary minerals, such as magnesium, calcium, potassium, and iron. Also present are two types of betalain alkaloid pigments, the reddish betacyanins (visible in the coloration of the stems) and the yellow betaxanthins (noticeable in the flowers and in the slight yellowish cast of the leaves). Both of these pigment types are potent antioxidants and have been found to have antimutagenic properties in laboratory studies. (http://en.wikipedia.org/wiki/Portulaca_oleracea)
Salad Recipe. Basically, purslane, tomatoes, salt and pepper, olive oil. I used some Tuscan Italian salad dressing instead of olive oil.
Another ultimate thrift - that is delicious and healthy!
Wishing you a wonderfully blessed summer day!