Malesia and Australasia. The species status in the Americas is uncertain. In general, it is often considered an exotic weed, but there is evidence that the species was in Crawford Lake deposits (Ontario) in 1350–1539, suggesting that it reached North America in the pre-Columbian era. Scientists suggested that the plant was already eaten by Native Americans, who spread its seeds. How it reached the Americas is currently unknown. Ecology Compared to other common crops, P. oleracea is more tolerant of pests due to its waxy cover, which protects the plant from insects and diseases. In some instances, P. oleracea is even known to have antifungal properties. However some phytotoxic metabolites of Drechslera indica, a fungus, can cause necrosis on purslane. Dichotomophthora portulacae, another fungus, can cause stem rot. Schizocerella pilicornis and Hypurus bertrandi are known to feed on Portulaca oleracea. In some instances, they may help control the competitiveness of P. oleracea to prevent weed infestation in fields where P. oleracea is not wanted, however, they do not stop it from growing completely. Uses Nutrition Raw purslane is 93% water, 3% carbohydrates, 2% protein, and contains negligible fat (table). In a 100-gram reference amount, purslane supplies 20 calories, and rich amounts (20% or more of the Daily Value, DV) of vitamin E (81% DV) and vitamin C (25% DV), with moderate content (11–19% DV) of several dietary minerals (table). Purslane is a rich source of alpha-linolenic acid, an essential omega-3 fatty acid. Culinary All parts of purslane are edible raw, or cooked. The seeds can be eaten raw or used to make flour. The plant may be eaten as a leaf vegetable. 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". It has a slightly sour and salty taste and is eaten throughout much of Europe, North Africa, the Middle East, Asia, and Mexico. The stems, leaves, and flower buds are all edible raw, or cooked. 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 at its