Stinging Nettle – Urticia dioica
Nutritional Value
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/
DANIEL GALOVAN 