Can Portulaca oleracea and shrimp be eaten together?

Mar 17, 2025 Source: Cainiu Health

Dr. Yu Yongchao

Introduction

Portulaca oleracea and shrimp are both nutrient-rich foods. Portulaca oleracea is high in various vitamins and minerals, while shrimp contains abundant protein and unsaturated fatty acids. When consumed together, they can provide comprehensive nutrition, enhance immunity, and promote overall health. Portulaca oleracea and shrimp can be eaten together, but excessive consumption should be avoided.

Generally speaking, purslane and shrimp can be consumed together, but intake should follow the principle of moderation. A detailed analysis is as follows:

Purslane and shrimp are both nutritionally rich foods. Purslane is high in various vitamins and minerals, while shrimp contains abundant protein and unsaturated fatty acids. When consumed together, they provide comprehensive nutrition, enhance immunity, and promote overall health.

Purslane and shrimp can be eaten together, but excessive consumption should be avoided. Overeating may increase the burden on the digestive tract, leading to symptoms such as upper abdominal pain, acid reflux, and belching. Some individuals may be allergic to either purslane or shrimp; therefore, it is important to understand one's allergy history before consumption to avoid allergenic ingredients.

Thus, in daily diets, one should pay attention to personal health status and allergy conditions, ensure reasonable food combinations, and avoid allergen intake. Additionally, maintaining a balanced diet with diverse food sources and consuming more fresh vegetables and fruits are recommended to promote health.

References

[1] Wang Xinyu, Qian Jiamin, Zhang Jinjie, et al. Effects of cooking methods on the nutritional value of wild and farmed green shrimp (Penaeus chinensis) [J]. Journal of Nuclear Agricultural Sciences, 2020, 34(06): 1257-1265.

[2] Chen Jue, Ni Jiang, Zhou Deyao, et al. Research progress on the botany of purslane (Portulaca oleracea L.), a plant with both medicinal and dietary uses [J]. Shanghai Vegetables, 2020, (03): 86-87+96.

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