Purslane Weed (Portulaca oleracea): A Prospective Plant Source of Nutrition, Omega-3 Fatty Acid, and Antioxidant Attributes
Table 2
Plant sources of omega-3 fatty acids (g/100 g).
Category
Fruits/vegetables
Amount (g)
Low
Avocados, California raw
0.1
Broccoli
0.1
Strawberries
0.1
Cauliflower, raw
0.1
Kale, raw
0.2
Spinach, raw
0.1
Peas, garden dry
0.2
Cowpeas, dry
0.3
Beans, navy, sprouted, cooked
0.3
Corn, germ
0.3
Medium
Bean, common dry
0.6
Leeks, freeze-dried, raw
0.7
Wheat, germ
0.7
Spirulina, dried
0.8
Purslane
0.9
Oat, germ
1.4
Beachnuts
1.7
Soybeans kernels, roasted
1.5
Soybeans, green
3.2
High
Soybean oil
6.8
Walnuts, Persian, English
6.8
Wheat germ oil
6.8
Butternuts
8.7
Walnut oil
10.4
Rapeseed oil (New Puritan Oil)
11.1
Source: Bulletin, US Department of Agriculture Provisional table on the content of omega-3 fatty acids and other fat components in selected foods (HNIS/PT-103).