Nutritional value, antioxidant and antidiabetic properties of nettles (Laportea alatipes and Obetia tenax).

ABSTRACT: Nettles are commonly consumed in South Africa, Europe and Asia and are used in traditional medicine to treat a variety of ailments. In this study, the nutritional value of the leaves of nettles (Laportea alatipes and Obetia tenax) was evaluated and compared, when cooked and uncooked. The results showed a decrease in the concentrations of crude protein, vitamin A, vitamin E and metals after cooking of nettles. Although cooking reduced the concentrations of essential elements in nettles, their contribution to the diet remained adequate. L. alatipes presented with reduced levels of Cd (from 1.86 to 0.810 mg kg^-1) and Pb (from 2.87 to 1.88 mg kg^-1) after cooking. Similarly, Cd (from 2.97 to 0.780 mg kg^-1) and Pb (from 2.21 to 0.795 mg kg^-1) levels in

SUBMITTER: Mahlangeni NT 

PROVIDER: S-EPMC7300021 | biostudies-literature | 2020 Jun

REPOSITORIES: biostudies-literature