(Portulaca oleracea) Also known as purslane in the U.S. eaten as a green in Andhra Pradesh (Gangavalli or Gangiaval koora). It can be eaten fresh or cooked and has no bitter taste at all. Since it has a mucilaginous quality it is great for soups and stews. It is very nutritious, being high in vitamin E and an essential omega-3 fatty acid called alpha-linolenic acid (ALA). ... It's also rich in vitamin C, magnesium, riboflavin, potassium and phosphorus.