ArticleFood science & nutrition2016
Comparison of nutritional properties of Stinging nettle (Urtica dioica) flour with wheat and barley flours.
Article in Food science & nutrition, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 41 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
41 citing papers in PubMed, 118 citations in OpenAlex.
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- Natural Antimicrobial Activity of Nettle (Food science & nutrition · 2026Article
- Fermentation of Common Nettle Extracts byFoods (Basel, Switzerland) · 2025Article
- Consumer Perceptions of Botanical Sources of Nutrients: A UK-Based Visual Focus Group Study Exploring Perceptions of Nettles (Foods (Basel, Switzerland) · 2025Article
- Nettle (Food chemistry: X · 2025Article
- Expanding our food supply: underutilized resources and resilient processing technologies.Journal of the science of food and agriculture · 2025Review
- An Overview on Nettle Studies, Compounds, Processing and the Relation with Circular Bioeconomy.Plants (Basel, Switzerland) · 2024Review
- Antioxidant and Anti-Inflammatory Effects of Nettle Polyphenolic Extract: Impact on Human Colon Cells and Cytotoxicity Against Colorectal Adenocarcinoma.Molecules (Basel, Switzerland) · 2024Article
- Review
- Boosting nutritional quality ofFrontiers in plant science · 2024Article
- The biological function ofFrontiers in veterinary science · 2024Review
- Gluten-Free Corn Cookies Incorporated With Stinging Nettle Leaf Flour: Effect on Physical Properties, Storage Stability, and Health Benefits.International journal of food science · 2024Article
- Effect of various supplements on productive performance of honey bees, in the south Wollo Zone, Ethiopia.PloS one · 2024Article
- Article
- Alpine Diet in Valmalenco (Lombardy, Italy): Nutritional Features of Spontaneous Plants and Traditional Dishes.Nutrients · 2023Article
- Wild Stinging Nettle (Plants (Basel, Switzerland) · 2023Article
- Antioxidant Activity ofAntioxidants (Basel, Switzerland) · 2022Review
- Evidence-Based Anti-Diabetic Properties of Plant from the Occitan Valleys of the Piedmont Alps.Pharmaceutics · 2022Review
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.