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An annual plant, this spreading, low-growing, succulent weed often invades open ground. It had paddle shaped fleshy leaves, reddish stems and tiny yellow flowers that are followed by pointed seed capsules. The seeds inside are tiny and black and highly nutritious. Australian Aborigines ground the seeds and made them into loaves. They also used the leaves as a source of Vitamin C. The leaves have a sharp and slightly salty taste. The plant has been used in the Mediterranean from ancient times as a gelatinous vegetable and a medicinal plant. It is particularly popular in Greece where it is known as glistrida.
Why it’s healthy: Purslane has the highest amount of heart-healthy omega-3 fats of any edible plant, according to researchers at the University of Texas at San Antonio. The scientists also report that this herb has 10 to 20 times more melatonin — an antioxidant that may inhibit cancer growth — than any other fruit or vegetable tested.

Purslane contains more omega-3 fatty acids (alpha-linolenic acid in particular) than any other leafy vegetable plant.

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.

100 Grams of fresh purslane leaves (about 1 cup) contain 300 to 400 mg of alpha-linolenic acid.

One cup of cooked leaves contains 90 mg of calcium, 561 mg of potassium, and more than 2,000 IUs of vitamin A.

Leaves are mild in flavour, slightly sour, mucilaginous, and an excellent source of vitamins A and C, iron, calcium, potassium and magnesium.

The scientific discovery, in 1980, by Dr Artemis Siopoulious, that purslane leaves are a rich source of alpha-linolenic acid (LNA), the omega-3 form, highlights how valuable the plant can be in our daily lives.

Researchers have found that omega-3 helps provide protection from cancers and regulates the metabolism: correcting blood pressure, cholesterol and triglycerides.

Leaves are rich in iron, and a good source of calcium, chromium, cobalt, molybdenum, magnesium, manganese, silicon, zinc, and vitamin C (analysis has found between 150-350mg per 100g of leaves).

Recently, it’s been found that purslane has alpha linolenic acid, a type of omega-3 fatty acid.

It tops the list of plants high in vitamin E and an essential omega-3 fatty acid called alpha-linolenic acid (ALA).

How to eat it: In a salad. Think of purslane as a great alternative or addition to lettuce: The leaves and stems are crisp, chewy, and succulent, and they have a mild lemony taste. Look for it at your local farmer’s market, or Chinese or Mexican market. It’s also available at some Whole Foods stores, as an individual leafy green or in premade salad mixes.

All Rare Herbs ( Australia )

PO Box 91, Mapleton Q 4560

Cornucopia Seeds & Plants
cornucopiaseeds.com.au

Guava is an obscure tropical fruit that’s subtly acidic, with sweetness that intensifies as you eat your way to the center.
Why it’s healthy: Guava has a higher concentration of lycopene — an antioxidant that fights prostate cancer — than any other plant food, including tomatoes and watermelon. In addition, 1 cup of the stuff provides 688 milligrams (mg) of potassium, which is 63 percent more than you’ll find in a medium banana. And guava may be the ultimate high-fiber food: There’s almost 9 grams (g) of fiber in every cup.

How to eat it: Down the entire fruit, from the rind to the seeds. It’s all edible — and nutritious. The rind alone has more vitamin C than you’d find in the flesh of an orange. You can score guava in the produce section of higher-end supermarkets or in Latin grocery stores

Source: menshealth.com