## 3 Results
### Nutritional Value and Nutrition Claims for Product Labelling  
The nutritional composition of the product is presented in Table 2.  
According to Regulation (EC) No. 1924/2006 on nutrition claims [23], as amended by Regulation (EU) No. 116/2010 and currently in effect [35], EX-yum spread is a \"source of (dietary) fiber\" since it contains 4.1 g fibers/100 g of product (Table 2), which is more than the limit value of 3 g fibers/100 g of product required for the claim to be made. Furthermore, the product is a \"source of protein\" as 28.4 Kcal (calculated from Equation (2)) out of the 230 Kcal/100 g of product (Table 2) corresponds to marginally more than 12% of the energy value of the food being provided by protein (12.4%).  
\[\%\;\text{energy from proteins}=[(\text{g proteins}/100\;\text{g}\times 4\;\text{Kcal/g})/ \text{total energy Kcal/100 g}]\times 100 \tag{2}\]  
Moreover, the manufactured bread spread is \"high in unsaturated fat\" because 84.6% of the fatty acids present in the product derive from unsaturated fat (i.e., mono- and polyunsaturatedated fat; Table 2), which is more than the minimum required 70% of unsaturated fatty acids to be present in the product, while also unsaturated fat provides more than 20% of the product's energy (i.e., 66.1%; calculated from Equation (3)).  
\[\%\;\text{energy from unsaturated fat}=[((\text{g mono-unsaturated fat}/100\;\text{g}+\text{g poly-unsaturated fat}/100\;\text{g})\] \[\times\;9\;\text{Kcal/g})/\text{total energy Kcal/100 g}]\times 100 \tag{3}\]  
\begin{table}
\begin{tabular}{c c c} \hline \hline
**Parameter (Unit)** & **Result** & **Uncertainty** \\ \hline Energy value (Kcal/100 g) & 230 & 11 kcal \\ Energy value (Kj/100 g) & 950 & 48 kj \\ Moisture and volatiles (g/100 g) & 63.3 & 1\% \\ Proteins (g/100 g) & 7.1 & 2\% \\ Ash (g/100 g) & 1.8 & 2.7\% \\ Dietary fibers (g/100 g) & 4.1 & 22.1\% \\ Carbohydrates (g/100 g) & 4.0 & 1.4 g/100 g \\ of which sugars (g/100 g) & 2.8 & 8.7\% \\ Galactose (g/100 g) & ND 1 & - \\ Glucose (g/100 g) & 1.3 & 17.7\% \\ Lactose (g/100 g) & ND & - \\ Maltose (g/100 g) & ND & - \\ Sucrose (g/100 g) & ND & - \\ Fructose (g/100 g) & 1.5 & 8.7\% \\ Fat (g/100 g) & 19.7 & 5.4\% \\ of which saturated (g/100 g) & 3.0 & 11.7\% \\ of which saturated \% (g/100 g fat) & 15.4 & 7.4\% \\ of which mono-unsaturated (g/100 g) & 10.3 & 11.7\% \\ of which mono-unsaturated (g/100 g) & 52.4 & 2.5\% \\ of which poly-unsaturated (g/100 g) & 6.3 & 11.7\% \\ of which poly-unsaturated \% (g/100 g) & 32.2 & 2.5\% \\ Sum of trans (C18:1T) and (C18:2T) acids & ND & - \\ Sodium (mg/Kg) & 2220 & 11.4\% \\ Sodium chloride (g NaCl/100 g) & 0.56 & 11.4\% \\ \hline \hline \end{tabular} \({}^{1}\) ND: Not Detected.  
\end{table}
Table 2: Nutritional composition of a vegetable spread with purslane as its main ingredient.  
Finally, EA-yum spread is \"high in monounsaturated fat\" since 52.4% of the fatty acids present in the product derive from monounsaturated fat (Table 2), which is more than the minimum required 45% of monounsaturated fatty acids to be present in the product, while at the same time, monounsaturated fat provides more than 20% of energy of the product (i.e., 40.3%; calculated from Equation (4)).  
% energy from unsaturated fat = [(g mono-unsaturated fat/100 g \(\times\) 9 Kcal/g)/total energy Kcal/100 g] \(\times\) 100 (4)