title: The distribution of macronutrients, anti-nutrients and essential elements in nettles, Laportea peduncularis susp. peduncularis (River nettle) and Urtica dioica (Stinging nettle).
abstract: Laportea peduncularis and Urtica dioica, which are popularly known as "Nettles" belong to the plant family Urticaceae and are consumed as green vegetables or used for their medicinal benefit in many countries in Africa, Asia, Europe and America. This study aimed at investigating the effect of cooking on the macronutrient, anti-nutrient and elemental composition of L. peduncularis and U. dioica leaves. The results showed a decrease in the crude fat, ash, carbohydrate and vitamin C content with cooking, but an increase in the vitamin E content. The anti-nutrient content (cyanides, phytates and saponins) increased slightly with cooking, while the oxalate content has decreased. The concentration of essential elements in cooked L. peduncularis leaves were found to be in decreasing order of Ca > Mg > Fe > Mn > Zn > Cu > Cr > Ni > Co. 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. Statistical analyses (principal component analysis and correlations) indicated that certain elements taken up by these plants were from common sources. Both positive and negative relationships between nutrients, anti-nutrients and elements were observed in the plant leaves.
authors.affiliation: a School of Chemistry and Physics, University of KwaZulu-Natal , Durban , South Africa.
authors.forename: Nomfundo T
authors.initials: NT
authors.lastname: Mahlangeni
authors.affiliation: a School of Chemistry and Physics, University of KwaZulu-Natal , Durban , South Africa.
authors.forename: Roshila
authors.initials: R
authors.lastname: Moodley
authors.affiliation: a School of Chemistry and Physics, University of KwaZulu-Natal , Durban , South Africa.
authors.forename: Sreekantha B
authors.initials: SB
authors.lastname: Jonnalagadda
mesh_terms: D001205:Ascorbic Acid / Q000032:analysis; D002241:Carbohydrates / Q000032:analysis; D003296:Cooking; D019587:Dietary Supplements; D005060:Europe; D005504:Food Analysis / Q000379:methods; D008670:Metals / Q000032:analysis; D009753:Nutritive Value; D018515:Plant Leaves / Q000737:chemistry; D012503:Saponins / Q000032:analysis; D013019:South Africa; D026982:Urtica dioica / Q000737:chemistry / Q000378:metabolism; D027003:Urticaceae / Q000737:chemistry* / Q000378:metabolism; D014810:Vitamin E / Q000032:analysis
chemical_list: D002241:Carbohydrates; D008670:Metals; D012503:Saponins; D014810:Vitamin E; D001205:Ascorbic Acid
keywords: Laportea peduncularis; Nettles; Urtica dioica; anti-nutrients; edible vegetation; elements; nutrients