Stinging Nettles vs Spices
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Spices, sage, ground is higher in more vitamins & minerals
Calories (kcal)
Stinging Nettles 42
Spices 315
Protein (g)
Stinging Nettles 2.71
Spices 10.6
Carbs (g)
Stinging Nettles 7.49
Spices 60.7
Fat (g)
Stinging Nettles 0.110
Spices 12.8
Fiber (g)
Stinging Nettles 6.90
Spices 40.3
Quick answers
Which has more protein?
Spices, sage, ground — 10.6g vs 2.71g per 100g.
Which has fewer calories?
Stinging Nettles, blanched (Northern Plains Indians) — 42 vs 315 kcal per 100g.
Which is more nutrient-dense?
Spices, sage, ground scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Stinging Nettles | Spices | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 42 kcal | 315 kcal | -87% |
| Macronutrients | |||
| Water | 87.7 g | 7.96 g | +1001% |
| Protein | 2.71 g | 10.6 g | -75% |
| Total lipid (fat) | 0.110 g | 12.8 g | -99% |
| Carbohydrate, by difference | 7.49 g | 60.7 g | -88% |
| Fiber, total dietary | 6.90 g | 40.3 g | -83% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | — | 7.03 g | |
| Fatty acids, total monounsaturated | — | 1.87 g | |
| Cholesterol | — | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 32.4 mg | |
| Thiamin (Vitamin B1) | 0.008 mg | 0.754 mg | -99% |
| Riboflavin (Vitamin B2) | 0.160 mg | 0.336 mg | -52% |
| Niacin (Vitamin B3) | 0.388 mg | 5.72 mg | -93% |
| Vitamin B-6 — Pyridoxine | 0.103 mg | 2.69 mg | -96% |
| Biotin (Vitamin B7) | 14.0 ug | 274 ug | -95% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 17.4 mg | 43.6 mg | -60% |
| Vitamin B-12 — Cobalamin | — | 0 ug | |
| Vitamin A, RAE | 101 ug | 295 ug | -66% |
| Carotene, beta | 1150 ug | 3485 ug | -67% |
| Carotene, alpha | 114 ug | 0 ug | |
| Vitamin E (alpha-tocopherol) | — | 7.48 mg | |
| Vitamin D (D2 + D3) | — | 0 ug | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | 481 mg | 1652 mg | -71% |
| Iron, Fe | 1.64 mg | 28.1 mg | -94% |
| Magnesium, Mg | 57.0 mg | 428 mg | -87% |
| Phosphorus, P | 71.0 mg | 91.0 mg | -22% |
| Potassium, K | 334 mg | 1070 mg | -69% |
| Sodium, Na | 4.00 mg | 11.0 mg | -64% |
| Zinc, Zn | 0.340 mg | 4.70 mg | -93% |
| Copper, Cu | 0.076 mg | 0.757 mg | -90% |
| Manganese, Mn | 0.779 mg | 3.13 mg | -75% |
| Selenium, Se | 0.300 ug | 3.70 ug | -92% |
| Other Nutrients | |||
| Energy | 175 kj | 1317 kj | -87% |
| Ash | 2.03 g | 7.95 g | -74% |
| Total Sugars | 0.250 g | 1.71 g | -85% |
| Sucrose | 0.100 g | — | |
| Glucose | 0.070 g | — | |
| Fructose | 0.070 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 14.0 ug | 274 ug | -95% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 14.0 ug | 274 ug | -95% |
| Betaine | 21.4 mg | — | |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | — | 0 ug | |
| Beta-carotene (Provitamin A) | 0 ug | 109 ug | -100% |
| Vitamin A, IU | 2011 IU | 5900 IU | -66% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 4178 ug | 1895 ug | +120% |
| Vitamin E, added | — | 0 mg | |
| Vitamin D (D2 + D3 — total) | — | 0 IU | |
| Vitamin K1 — Phylloquinone | 499 ug | 1715 ug | -71% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 4:0 (Butyric acid) | — | 0 g | |
| SFA 6:0 (Caproic acid) | — | 0 g | |
| SFA 8:0 (Caprylic acid) | — | 0.710 g | |
| SFA 10:0 (Capric acid) | — | 0.760 g | |
| SFA 12:0 (Lauric acid) | — | 0.300 g | |
| SFA 14:0 (Myristic acid) | — | 0.720 g | |
| SFA 16:0 (Palmitic acid) | — | 3.15 g | |
| SFA 18:0 (Stearic acid) | — | 1.25 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 0.120 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 1.75 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0 g | |
| Fatty acids, total polyunsaturated | — | 1.76 g | |
| PUFA 18:2 (Omega-6, Linoleic acid) | — | 0.530 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 1.23 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | — | 0 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | — | 0 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | — | 0 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | — | 0 g | |
| Phytosterols | — | 244 mg | |
| Alcohol, ethyl | — | 0 g | |
| Caffeine | — | 0 mg | |
| Theobromine | — | 0 mg | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Stinging Nettles, blanched (Northern Plains Indians) nutrition facts Spices, sage, ground nutrition facts Compare other foods →
Dig deeper — biggest differences
Thiamin (Vitamin B1) -99% in Stinging Nettles, blanched (Northern Plains Indians) Vitamin B-6 — Pyridoxine -96% in Stinging Nettles, blanched (Northern Plains Indians) Biotin (Vitamin B7) -95% in Stinging Nettles, blanched (Northern Plains Indians) Iron, Fe -94% in Stinging Nettles, blanched (Northern Plains Indians)
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