Mineral Properties and Dietary Value of Raw and Processed Stinging Nettle (Urtica dioica L.)

Table 3

Fatty acid content^a in raw and processed stinging nettle (Urtica dioica L.) shoots harvested from field plots in the fall of 2011 and spring of 2012.

Total fat (%)

Fatty acid^b (% of total fat)

16:0

16:1

18:0

18:1

18:2

18:3

20:0

20:1

22:0

22:1

24:0

Fall 2011

Raw

3.15 ±0.12^c

17.06 ±0.05^a

2.54 ±0.04^b

1.86 ±0.01^a

2.18 ±0.01^c

23.30 ±0.20^a

49.55 ±0.10^d

0.83 ±0.01^a

0.03± 0.01^a

1.37 ±0.02^a

0.06 ±0.01^b

1.23 ±0.03^a

Blanched

4.72 ±0.05^ab

14.91 ±0.12^b

2.54 ±0.02^b

1.41 ±0.02^c

2.23 ±0.02^b

21.58 ±0.20^b

54.42 ±0.37^c

0.67 ±0.01^c

0.06 ±0.01^a

1.11 ±0.01^c

0.09 ±0.02^ab

0.98 ±0.01^b

Cooked

4.65 ±0.10^b

14.83 ±0.09^b

2.45 ±0.02^c

1.60 ±0.01^b

1.91 ±0.03^d

20.96 ±0.10^c

55.48 ±0.20^b

0.69 ±0.01^b

0.03 ±0.01^a

1.13 ±0.01^b

0.05 ±0.01^b

0.88 ±0.01^d

Cooked + salt

4.78 ±0.14^a

14.22 ±0.11^c

2.62 ±0.01^a

1.35 ±0.01^d

2.54 ±0.01^a

19.67 ±0.2^d

56.70 ±0.34^a

0.67 ±0.01^bc

0.05±0.01^a

1.13 ±0.01^b

0.14 ±0.01^a

0.91 ±0.01^c

Spring 2012

Raw

3.17 ± 0.01^d

16.30 ± 0.04^a

1.88 ± 0.01^b

1.76 ± 0.01^a

2.99 ± 0.02^a

23.89 ± 0.07^a

48.06 ± 0.09^d

1.12 ± 0.01^a

0.25 ± 0.01^a

1.63 ± 0.02^a

0.53 ± 0.01^a

1.61 ± 0.01^a

Blanched

4.27; ± 0.04^b

14.58 ± 0.06^b

1.70 ± 0.01^d

1.64 ± 0.01^c

2.95 ± 0.01^a

21.56 ± 0.27^b

53.25 ± 0.30^c

1.05 ± 0.02^b

0.20 ± 0.01^c

1.48 ± 0.01^b

0.38 ± 0.01^b

1.26 ± 0.01^d

Cooked

4.50 ± 0.15^a

14.07 ± 0.21^d

1.93 ± 0.03^a

1.64 ± 0.03^c

2.30 ± 0.07^c

20.78 ± 0.35^c

55.59 ± 0.41^a

0.99 ± 0.04^c

0.21 ± 0.01^b

1.47 ± 0.03^b

0.38 ± 0.01^b

1.35 ± 0.12^c

Cooked + salt

3.58±0.06^c

14.29±0.05^c

1.84 ± 0.05^c

1.67±0.03^b

2.39 ± 0.01^b

20.19 ± 0.47^d

54.44 ± 0.37^b

1.04 ± 0.02^b

0.18 ± 0.01^d

1.50 ± 0.01^b

0.36 ± 0.01^c

1.50 ± 0.03^b

aMethylated samples were analyzed for total fatty acid content using gas chromatography.
^bPalmitic acid (16:0); palmitoleic acid (16:1); stearic acid (18:0); oleic acid (18:1); linoleic acid (18:2); α-linoleic acid (18:3); gadoleic acid (20:1); behenic acid (22:0); erucic acid (22:1); lignoceric acid (24:0).
^cMean (𝑛=3) ± standard deviation. Column values followed by different letters within season are significantly different at 𝑃<0.05 (Tukey’s HSD).