Purslane (Portulaca oleracea L.) is a plant recognized as a valuable source of nutrients and bioactive compounds, such as omega-3 fatty acids, antioxidants, vitamins, and minerals. Although traditionally perceived as a weed, purslane has high nutritional value and is widely used in food. This paper investigates the production of powder from lyophilized purslane, which retains its nutrients and is used as a dietary supplement. The focus is on examining the differences in the microstructure of powders obtained using different milling techniques (blade mill, ball mill, planetary mill), analyzing particle size, bulk density, color parameters, and the content and composition of phenols before and after a simulated digestion process. The results showed that different milling techniques significantly affect the microstructure, particle size, and stability of bioactive compounds, with ball milling being the most favorable for phenol preservation. Granulometric analysis revealed the largest representation of 200 µm particles after milling with blade and ball mills, while particles larger than 200 µm dominated after milling with the planetary mill. The bulk density of the powder was highest with ball milling, which also contributed to flow properties. Color analysis showed that powder after planetary milling had the darkest color due to material oxidation, while ball milling had the least impact on color retention. After simulated digestion, phenolic compounds showed high stability, particularly after the gastric digestion phase, while stability decreased after the intestinal phase. Ball milling gave the best results for phenol preservation after both phases of digestion, while unmilled samples had the highest bioavailability of phenolic compounds. These results highlight the significant potential of purslane as a functional food and dietary supplement, especially in powder form, and the importance of optimizing milling and storage techniques to preserve its nutritional and bioactive components.