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

Table 4.

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

Amino acid (g/100 g)	Fall 2011				Spring 2012
Amino acid (g/100 g)	Raw	Blanched	Cooked	Cooked + salt	Raw	Blanched	Cooked	Cooked + salt
Isoleucine	0.90 ± 0.17^b	1.13 ± 0.20^ab	1.30 ± 0.10^a	1.39 ± 0.06^a	1.04 ± 0.08^a	1.04 ± 0.08^a	1.06 ± 0.09^a	0.97 ± 0.05^a
Leucine	1.65 ± 0.27^b	2.09 ± 0.033^ab	2.37 ± 0.18^a	2.56 ± 0.18^a	1.79 ± 0.38^a	1.91 ± 0.06^a	1.91 ± 0.08^a	1.75 ± 0.03^a
Lysine	1.11 ± 0.21^a	1.37 ± 0.11^a	1.37 ± 0.30^a	1.48 ± 0.17^a	1.16 ± 0.38^a	1.33 ± 0.20^a	1.19 ± 0.30^a	1.10 ± 0.19^a
Methionine	0.24 ± 0.05^a	0.31 ± 0.04^a	0.33 ± 0.05^a	0.35 ± 0.06^a	0.23 ± 0.15^a	0.19 ± 0.13^a	0.17 ± 0.07^a	0.20 ± 0.13^a
Tyrosine	0.75 ± 0.13^b	0.95 ± 0.13^ab	1.11 ± 0.10^ab	1.18 ± 0.14^a	0.97 ± 0.20^a	0.90 ± 0.10^a	0.93 ± 0.12^a	0.91 ± 0.13^a
Phenylalanine	1.03 ± 0.19^b	1.27 ± 0.17^ab	1.43 ± 0.15^a	1.51 ± 0.03^a	1.15 ± 0.23^a	1.14 ± 0.05^a	1.13 ± 0.04^a	1.06 ± 0.04^a
Threonine	1.00 ± 0.17^a	1.08 ± 0.05^a	1.12 ± 0.15^a	1.24 ± 0.08^a	1.03 ± 0.24^a	0.75 ± 0.07^a	0.84 ± 0.11^a	0.75 ± 0.14^a
Valine	1.11 ± 0.19^b	1.40 ± 0.23^ab	1.60 ± 0.11^a	1.72 ± 0.16^a	1.30 ± 0.24^a	1.28 ± 0.12^a	1.32 ± 0.15^a	1.22 ± 0.10^a
Histidine	0.42 ± 0.09^b	0.53 ± 0.11^ab	0.64 ± 0.06^ab	0.68 ± 0.11^a	0.32 ± 0.15^a	0.30 ± 0.12^a	0.37 ± 0.08^a	0.22 ± 0.12^a
Total essential amino acids	8.23 ± 1.36^b	10.13 ± 1.39^ab	11.26 ± 1.00^a	12.11 ± 1.60^a	8.95 ± 2.14^a	8.83 ± 0.39^a	8.93 ± 0.29^a	8.20 ± 0.59^a
Arginine	1.22 ± 0.21^b	1.57 ± 0.27^ab	1.79 ± 0.16^a	1.97 ± 0.14^a	1.55 ± 0.42^a	1.43 ± 0.26^a	1.56 ± 0.21^a	1.52 ± 0.24^a
Aspartic acid + asparagine	0.85 ± 0.32^a	1.01 ± 0.25^a	0.88 ± 0.40^a	1.01 ± 0.04^a	0.60 ± 0.37^a	0.47 ± 0.09^a	0.49 ± 0.10^a	0.39 ± 0.14^a
Glutamic acid + glutamine	1.69 ± 0.39^a	2.13 ± 0.19^a	1.97 ± 0.62^a	2.22 ± 0.26^a	1.49 ± 0.72^a	1.25 ± 0.26^a	1.42 ± 0.13^a	1.14 ± 0.27^a
Serine	0.85 ± 0.14^b	1.06 ± 0.15^ab	1.14 ± 0.13^ab	1.26 ± 0.10^a	1.00 ± 0.29^a	0.82 ± 0.12^a	0.96 ± 0.15^a	0.82 ± 0.20^a
Proline	0.90 ± 0.15^b	1.11 ± 0.17^ab	1.31 ± 0.13^ab	1.41 ± 0.20^a	1.24 ± 0.17^a	1.06 ± 0.22^a	1.19 ± 0.28^a	1.07 ± 0.16^a
Glycine	0.92 ± 0.15^b	1.13 ± 0.16^ab	1.26 ± 0.10^ab	1.39 ± 0.17^a	1.14 ± 0.23^a	0.98 ± 0.22^a	1.12 ± 0.22^a	0.97 ± 0.12^a
Alanine	1.20 ± 0.19^b	1.40 ± 0.13^ab	1.54 ± 0.11^ab	1.66 ± 0.16^a	1.54 ± 0.29^a	1.24 ± 0.22^a	1.38 ± 0.26^a	1.21 ± 0.14^a
Total amino acids	17.46 ± 2.88^b	21.58 ± 3.40^ab	22.87 ± 2.21^ab	24.76 ± 0.96^a	19.40 ± 5.00^a	17.77 ± 1.83^a	18.73 ± 1.44^a	16.97 ± 1.63^a
Dry matter (g/100 g edible portion)	11.0	12.8	12.3	11.4	14.9	15.4	14.4	8.3

^aMean (n = 3) ± standard deviation. Row values followed by different letters within season are significantly different at P < 0.05 (Tukey's HSD).