Letters to the Editors
Potent Purslane
Your article on Omega-3's in the September/October 2001 Vegetarian Journal was very interesting. I am growing purslane, Portulaca oleracea, in my yard, and I add some branches to my daily salad. You mention purslane as a source of Omega-3's, but it is not mentioned under the Omega Content in Various Foods tables. I would be very interested to know how much I would have to eat to meet [the content of] any of the foods mentioned in the table. Would you be able to find out?
Annemarie Rosengreen
Los Altos, CA
Gail's Response:
How wonderful that you are growing purslane in your garden! Purslane contains 0.4 grams of ALA per 100-gram raw edible portion (a normal portion size). It also contains a very small amount of EPA.
How to Cook a Chickpea
In response to the article on chickpeas in Sept/Oct 2001 VJ: Could you tell us what is the cooking time for chickpeas on the stove? Also, what is the cooking time for chickpeas in a pressure cooker?
Richard Wrzenski
Chicago, IL
Jacqueline Dunnington says:
Chickpeas must first be soaked. Rapid method: bring two cups of peas (one pound) in two quarts of water to a boil. Boil for three minutes, cover, and set aside for two hours. Alternate method: soak same measure of chickpeas and water overnight. Drain and simmer in fresh water for at least two hours or until soft. High altitude cooking requires at least three hours.
