Nowadays, thanks to the recognized nutritional qualities of nettle (Urtica dioica), it is gradually becoming integrated into our diet. Who would have thought that nettle is richer in vitamin C than an orange? But it is!
Let food be thy medicine and medicine be thy food ~ Hippocrates
Nettle is also an important source of iron, calcium, magnesium and protein, much more than soybeans, making it an interesting addition to diets containing little or no meat at all and/or dairy products, such as vegetarian and vegan diets.
Stinging nettle can supply higher concentrations of essential amino acids than brussels sprouts and has a better amino acid profile than most other leafy vegetables. Although similar to spinach in terms of total amino acid content, nettle contains higher levels of all essential amino acids except leucine and lysine.
Fortunately, nettle retains significant amounts of minerals, vitamins, and other functional values after blanching or cooking. Scientific results show that processed nettle can supply 90–100% of vitamin A (including vitamin A as ?-carotene). Fresh or processed nettle is recommended as a high-protein, low-calorie source of essential nutrients, minerals, and vitamins particularly in vegetarian, diabetic, or other specialized diets.
They eat nettle as a leafy vegetable or a curry, sour soup, a potherb or spinach alternative and vegetable complement in a dish in many cultures. In the Basque region of Spain, young shoots are eaten raw or included in omelets. In Georgia, a meal of boiled stinging nettle seasoned with walnut is common. Romanians use sour soup made from fermented wheat bran vegetables and green nettle leaves harvested from young plants.