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- W1998950654 abstract "Stinging nettle (<i >Urtica dioica</i> L.) has a long history of usage and is currently receiving attention as a source of fiber and alternative medicine. In many cultures, nettle is also eaten as a leafy vegetable. In this study, we focused on nettle yield (edible portion) and processing effects on nutritive and dietary properties. Actively growing shoots were harvested from field plots and leaves separated from stems. Leaf portions (200 g) were washed and processed by blanching (1 min at 96–98°C) or cooking (7 min at 98-99°C) with or without salt (5 g·<svg style=vertical-align:-0.0pt;width:22.5875px; id=M1 height=15.8375 version=1.1 viewBox=0 0 22.5875 15.8375 width=22.5875 xmlns:xlink=http://www.w3.org/1999/xlink xmlns=http://www.w3.org/2000/svg> <g transform=matrix(.017,-0,0,-.017,.062,15.775)><path id=x4C d=M495 163l30 -6q-19 -99 -36 -157h-453v28q63 5 77.5 20t14.5 78v400q0 63 -13 77t-75 19v28h261v-28q-61 -5 -74.5 -19t-13.5 -77v-395q0 -41 5 -59t18 -25q24 -13 96 -13q85 0 112 31q30 33 51 98z /></g> <g transform=matrix(.012,-0,0,-.012,9.213,7.613)><path id=x2212 d=M535 230h-483v50h483v-50z /></g><g transform=matrix(.012,-0,0,-.012,16.197,7.613)><path id=x31 d=M384 0h-275v27q67 5 81.5 18.5t14.5 68.5v385q0 38 -7.5 47.5t-40.5 10.5l-48 2v24q85 15 178 52v-521q0 -55 14.5 -68.5t82.5 -18.5v-27z /></g> </svg>). Samples were cooled immediately after cooking and kept in frozen storage before analysis. Proximate composition, mineral, amino acid, and vitamin contents were determined, and nutritive value was estimated based on 100 g serving portions in a 2000 calorie diet. Results show that processed nettle can supply 90%–100% of vitamin A (including vitamin A as <i >β</i>-carotene) and is a good source of dietary calcium, iron, and protein. We recommend fresh or processed nettle as a high-protein, low-calorie source of essential nutrients, minerals, and vitamins particularly in vegetarian, diabetic, or other specialized diets." @default.
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- W1998950654 date "2013-01-01" @default.
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- W1998950654 title "Mineral Properties and Dietary Value of Raw and Processed Stinging Nettle (<i>Urtica dioica</i>L.)" @default.
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- W1998950654 doi "https://doi.org/10.1155/2013/857120" @default.
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