Data Tumbuhan

Gelang Pasir (Portulaca oleracea)

Gelang Pasir/ Common Purslane
(Portulaca oleracea)
PORTULACACEAE

  • Turut dikenali sebagai Little Hogweed, Common Purslane, Verdolaga, Pigweed, Red Root, Moss Rose, Pursley, Ma Chi Xian.
  • Sumber omega yang mudah dan murah untuk pengamal diet vegetarian bagi menggantikan pengambilan ikan.
  • Keseluruhan tumbuhan boleh dimakan mentah, dicelur atau dimasak seperti sayur bayam. Juga diletakkan di dalam sup atau stew kerana lendiran yang dikeluarkan membantu memekatkan kuah.
  • Mudah dibiakkan dengan keratan batang dan biji benih.
  • Tumbuhan ini bersifat sejuk. Pengambilan berlebihan mengakibatkan lenguh dan lemah sendi dan masalah penghadaman.
Rujukan :
  • https://en.wikipedia.org/wiki/Portulaca_oleracea
Although purslane is considered a weed in the United States, it may be eaten as a leaf vegetable.[7] William Cobbett noted that it was "eaten by Frenchmen and pigs when they can get nothing else. Both use it in salad, that is to say, raw".[8] It has a slightly sour and salty taste and is eaten throughout much of Europe, the Middle East, Asia, and Mexico.[1][9] The stems, leaves and flower buds are all edible. Purslane may be used fresh as a salad, stir-fried, or cooked as spinach is, and because of its mucilaginous quality it also is suitable for soups and stews. The sour taste is due to oxalic and malic acid, the latter of which is produced through the crassulacean acid metabolism (CAM) pathway that is seen in many xerophytes (plants living in dry conditions), and is maximal when the plant is harvested in the early morning.[10] Australian Aborigines use the seeds of purslane to make seedcakes. Greeks, who call it andrakla (αντράκλα) or glystrida (γλυστρίδα), use the leaves and the stems with feta cheese, tomato, onion, garlic, oregano, and olive oil. They add it in salads, boil it, or add it to casseroled chicken. In Turkey, besides being used in salads and in baked pastries, it is cooked as a vegetable similar to spinach. Called Bakleh tn Lebanon, is eaten raw in a famous salad called fattoush, and cooked as a garniture in fatayeh (triangular salted pastries). In Albania, known as burdullak, it also is used as a vegetable similar to spinach, mostly simmered and served in olive oil dressing, or mixed with other ingredients as a filling for dough layers of byrek. In the south of Portugal (Alentejo), baldroegas are used as a soup ingredient. In Pakistan, it is known as qulfa and is cooked as in stews along with lentils, similarly to spinach, or in a mixed green stew.


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