{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,15]],"date-time":"2026-05-15T03:09:38Z","timestamp":1778814578383,"version":"3.51.4"},"reference-count":26,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2015,8,7]],"date-time":"2015-08-07T00:00:00Z","timestamp":1438905600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2016,1]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Stinging nettle\u00a0(<jats:italic>Urtica dioica. L<\/jats:italic>) 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\u00a0kcal\/100\u00a0g) as compared to wheat and barley flours. Analysis of nettle powder showed significantly higher level of bioactive compounds: phenolic compounds as 129\u00a0mg Gallic acid equivalent\/g; carotenoid level 3497\u00a0<jats:italic>\u03bc<\/jats:italic>g\/g; tannin 0.93\u00a0mg\/100\u00a0g; anti\u2010oxidant activity 66.3<jats:styled-content style=\"fixed-case\">DPPH<\/jats:styled-content>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.<\/jats:p>","DOI":"10.1002\/fsn3.259","type":"journal-article","created":{"date-parts":[[2015,8,7]],"date-time":"2015-08-07T05:17:48Z","timestamp":1438924668000},"page":"119-124","source":"Crossref","is-referenced-by-count":109,"title":["Comparison of nutritional properties of Stinging nettle (<i>Urtica dioica<\/i>) flour with wheat and barley flours"],"prefix":"10.1002","volume":"4","author":[{"given":"Bhaskar Mani","family":"Adhikari","sequence":"first","affiliation":[{"name":"Department of Food Technology National College of Food Science and Technology Kathmandu Nepal"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Alina","family":"Bajracharya","sequence":"additional","affiliation":[{"name":"Department of Food Technology National College of Food Science and Technology Kathmandu Nepal"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ashok K.","family":"Shrestha","sequence":"additional","affiliation":[{"name":"Nutrition and Food Science, School of Science and Health Hawkesbury Campus, University of Western Sydney Penrith NSW 2751 Australia"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2015,8,7]]},"reference":[{"key":"e_1_2_6_2_1","volume-title":"Official methods of analysis of AOAC International","author":"AOAC","year":"2005"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1017\/CBO9780511615191"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.6192"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.phytochem.2013.07.003"},{"key":"e_1_2_6_6_1","volume-title":"The universal herbal or botanical, medical, and agricultural dictionary containing an account all the known plants in the world","author":"Green T","year":"1820"},{"key":"e_1_2_6_7_1","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1163\/9789004665965","volume-title":"Healing herbs of the Bible","author":"Harrison R. 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Tech (food) Thesis Tribhuvan University. Nepal."},{"key":"e_1_2_6_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2009.04.071"},{"key":"e_1_2_6_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.07.097"},{"key":"e_1_2_6_17_1","unstructured":"Palikhe M.2012.Preparation of biscuit incorporating nettle powder and its quality evaluation. B. Tech. (Food) Thesis. College of applied food and dairy technology Purwanchal University Nepal."},{"key":"e_1_2_6_18_1","volume-title":"Handbook of analysis and quality control for fruit and vegetable products","author":"Ranganna S.","year":"2001"},{"key":"e_1_2_6_19_1","volume-title":"Introduction to Human Nutrition","author":"Reilly A.","year":"2009"},{"key":"e_1_2_6_20_1","doi-asserted-by":"publisher","DOI":"10.1155\/2013\/857120"},{"key":"e_1_2_6_21_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2745.2009.01575.x"},{"key":"e_1_2_6_22_1","unstructured":"Thapaliya P.2010.Effect of different blanching conditions drying methods and temperatures and retention of vitamin C on sisnu powder. M. 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