Stinging Nettle – Urtica dioica

Stinging Nettle – Urticia dioica 
Bildresultat för nettles

Nutritional Value
Stinging Nettles, blanched (Northern Plains Indians), calories by source

Stinging Nettles – Serving size 100g

Vitamins
Nutrient Amount DV
Betaine 21.4 mg
Choline 17.4 mg
    Folate 14.00 mcg
    Folic acid 0.00 mcg
Niacin 0.388 mg 2 %
Riboflavin 0.160 mg 9 %
Thiamin 0.008 mg 1 %
Vitamin A 2011.00 IU 40 %
    Vitamin A, RAE 101.00 mcg
    Carotene, alpha 114.00 mcg
    Carotene, beta 1150.00 mcg
    Cryptoxanthin, beta 0.00 mcg
    Lutein + zeaxanthin 4178.00 mcg
    Lycopene 0.00 mcg
Vitamin B6 0.103 mg 5 %
Vitamin K 498.6 mcg 623 %

 

Minerals
Nutrient Amount DV
Calcium, Ca 481.00 mg 48 %
Copper, Cu 0.076 mg 4 %
Iron, Fe 1.64 mg 9 %
Magnesium, Mg 57.00 mg 14 %
Manganese, Mn 0.779 mg 39 %
Phosphorus, P 71.00 mg 7 %
Potassium, K 334.00 mg 7 %
Selenium, Se 0.3 mcg 0 %
Sodium, Na 4.00 mg 0 %
Zinc, Zn 0.34 mg 2 %

 School of Chemistry and Physics, University of KwaZulu-Natal , Durban , South Africa

“Both raw and cooked leaves of nettles were found to be rich sources of macronutrients and essential elements and may be used as alternatives to commercially available nutrient supplements.”
https://www.ncbi.nlm.nih.gov/pubmed/26669356

Comparison of nutritional properties of Stinging nettle (Urtica dioica) flour with wheat and barley flours

Department of Food Technology, National College of Food Science and Technology, Kathmandu, Nepal

“Chemical analysis showed the relatively higher level of crude protein (33.8%), crude fiber (9.1%), crude fat (3.6%), total ash (16.2%), carbohydrate (37.4%), and relatively lower energy value (307 kcal/100 g) as compared to wheat and barley flours. Analysis of nettle powder showed significantly higher level of bioactive compounds: phenolic compounds as 129 mg Gallic acid equivalent/g; carotenoid level 3497 μg/g; tannin 0.93 mg/100 g; anti‐oxidant activity 66.3 DPPH inhibition (%), as compared to wheat and barley. This study further established that nettle plants as very good source of energy, proteins, high fiber, and a range of health benefitting bioactive compounds.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708629/

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s