Fat Hen (Portulaca Oleracea) Nutritional and Culinary Arguments

Abstract

The study examines the nutritional, technological and gastronomic arguments supporting the inclusion of the species Portulaca oleracea (purslane) in the quality guidelines used in public food services and in professional menu planning. The relevance of the topic derives from the growing global interest in nutrient-dense, sustainable and locally available ingredients that can enhance both dietary quality and culinary diversity. The aim of the research is to evaluate the scientific evidence and practical considerations that justify the integration of purslane into standardized food service recommendations. The analysis is based on a review of specialized literature, comparative nutritional profiling, and an assessment of technological and gastronomic applicability. Results indicate that Portulaca oleracea stands out as one of the most valuable wild edible plants due to its high content of Omega-3 fatty acids, antioxidants and essential micronutrients, combined with favourable technological properties, culinary versatility, and potential for local development. These findings support the consideration of purslane as a functional ingredient suitable for modern public nutrition systems. UDC: 635.46:641.1; JEL: Q02, M31, Q01, Q57, L66