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

Pharmaceutical Sciences

Journal of Applied Pharmacy

Author(s): Adhikari BM, Bajracharya A, Shrestha AK

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Abstract Stinging nettle (Urtica dioica. L) is a wild, unique herbaceous perennial flowering plant with Stinging hairs. It has a long history of use as a food sources as a soup or curries, and also used as a fiber as well as a medicinal herb. The current aim was to analyze the composition and bioactive compounds in Nepalese Stinging nettle. 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.
This article was published in Food Sci Nutr and referenced in Journal of Applied Pharmacy

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