. 2013 May 16;2013:857120. doi: 10.1155/2013/857120

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)
	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).