{"title":"Nutritional value of Urtica dioica and its use for food purposes","authors":"A. E. Rodionova","doi":"10.33920/igt-01-2307-01","DOIUrl":null,"url":null,"abstract":"The article discusses the use of the ruderal species of stinging nettle. Its nutritional value, active substances, and recipes for dishes from this plant are provided. This allows considering nettle from the perspective of a functional additive in culinary recipes.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"26 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.33920/igt-01-2307-01","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
The article discusses the use of the ruderal species of stinging nettle. Its nutritional value, active substances, and recipes for dishes from this plant are provided. This allows considering nettle from the perspective of a functional additive in culinary recipes.
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