Table 1.
Fatty acid content in spinach, kale, and purslane [10]. (Mean mg/100 g ± SD; n = 4), dry weight.
| Fatty Acids | Spinach | Kale | Purslane [10] |
|---|---|---|---|
| C16:0 (saturated, palmitic acid) | 2.99 ± 0.25 a | 4.40 ± 0.18 b | 34.05 ± 1.91 c |
| C16:1 (palmitoleic acid, Omega-7) | ND | ND | ND |
| C18:0 (saturated, stearic acid) | ND | ND | 6.46 ± 0.48 |
| C18:1 cis (elaidic acid, Omega-9) | 1.34 ± 0.18 a | ND | 15.19 ± 1.55 b |
| C18:2 cis (linoleic acid, Omega-6) | 3.48 ± 0.43 a | 3.54 ± 0.61 b | 37.78 ± 1.97 c |
| C18:3n-3 cis (linolenic acid, Omega-3) | 10.84 ± 0.86 a | 16.69 ± 2.44 b | 98.35 ± 6.78 c |
| Total SFA | 2.99 | 4.4 | 40.51 |
| Total MUFA | 1.34 | ND | 15.19 |
| Total PUFA | 14.32 | 19.21 | 136.13 |
| Total Fatty Acids | 18.67 | 23.61 | 191.83 |
ND-Not detected. Note: Values followed by different letters denote significant difference at p < 0.05 for each analyte between spinach, kale, and purslane across rows; those followed by same letters denote no significant difference. SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids.