N - Nutrition
Nettle
Niacin - see Vitamin B3
Nitrate and Nitrite
NRC - National Research Council
Nutrition consultants
Niacin - see Vitamin B3
Nitrate and Nitrite
NRC - National Research Council
Nutrition consultants
Nettle (stinging) - Urtica dioica
Nutritional analysis:
Stinging nettles, blanched - USDA National Nutrient Database
Jan KH, Zarafshan K, Singh S
Stinging nettle (Urtica dioica L.): a reservoir of nutrition and bioactive components with great functional potential
Journal of Food Measurement and Characterization June 2017, Volume 11, Issue 2, pp 423–433 (Full: ResearchGate)
This review paper suggests nettle leaves can have Vitamin A content of 16.2 mg/100 g in fresh leaves and 36.2 mg/100 g in aged leaves, protein up to 26.89% (DM), calcium 2.63 to 5.09 % DM, magnesium 2.51 to 3.56 % DM, copper 17.47 mg/kg DM, zinc 27.44 mg/kg DM, manganese 17.17 mg/kg DM and cobalt 0.21 mg/kg DM.
There are suggestions that nettles may have antioxidant, antimicrobial, anti-inflammatory, diuretic, antiulcer and antidiabetic properties, among others, but care should be taken interpreting studies in vitro or on other species in relation to horses. For example, diabetic rats injected with an active component of nettle had a drop in glucose level BUT an increase in serum insulin.
Rutto LK, Xu Y, Ramirez E, Brandt M
Mineral Properties and Dietary Value of Raw and Processed Stinging Nettle (Urtica dioica L.)
International Journal of Food Science Volume 2013, Article ID 857120, http://dx.doi.org/10.1155/2013/857120
Farzami B, Ahmadvand D, Vardasbi S, Majin FJ, Khaghani Sh.
Induction of insulin secretion by a component of Urtica dioica leave extract in perifused Islets of Langerhans and its in vivo effects in normal and streptozotocin diabetic rats.
J Ethnopharmacol. 2003 Nov;89(1):47-53.
An active ingredient in nettles (Urtica dioica) named F(1) caused a marked increase in insulin secretion and a decrease in glucose levels when injected into diabetic rats. "The increase in insulin level was six times during the 120 min of our determination." "On the basis of our findings, we assume that F(1) is the active ingredient of plant leaves extract. The results show that the blood lowering effect of the extract was due to the enhancement of insulin secretion by Langerhance Isletes."
Bnouham M, Merhfour FZ, Ziyyat A, Mekhfi H, Aziz M, Legssyer A.
Antihyperglycemic activity of the aqueous extract of Urtica dioica.
Fitoterapia. 2003 Dec;74(7-8):677-81.
"When administered 30 min before glucose loading, the aqueous extract of Urtica dioica (nettle) (250 mg/kg) showed a strong glucose lowering effect. The decrease of glycemia has reached to 33+/-3.4% of the control value 1 h after glucose loading. This effect was persistent during 3 h. In contrast, nettle did not show hypoglycemic effect in alloxan-induced diabetic rats. The amount of glucose absorbed in a segment jejunum in situ was 8.05+/-0.68 mg in presence of nettle extract vs. 11.11+/-0.75 mg in control rats during 2 h (P<0.05). The results indicate that nettle has a significant antihyperglycemic effect in OGTT model. This effect may be caused in part by the reduction of intestinal glucose absorption. LD(50) is 3.5 g/kg (i.p.)."
Nutritional analysis:
Stinging nettles, blanched - USDA National Nutrient Database
Jan KH, Zarafshan K, Singh S
Stinging nettle (Urtica dioica L.): a reservoir of nutrition and bioactive components with great functional potential
Journal of Food Measurement and Characterization June 2017, Volume 11, Issue 2, pp 423–433 (Full: ResearchGate)
This review paper suggests nettle leaves can have Vitamin A content of 16.2 mg/100 g in fresh leaves and 36.2 mg/100 g in aged leaves, protein up to 26.89% (DM), calcium 2.63 to 5.09 % DM, magnesium 2.51 to 3.56 % DM, copper 17.47 mg/kg DM, zinc 27.44 mg/kg DM, manganese 17.17 mg/kg DM and cobalt 0.21 mg/kg DM.
There are suggestions that nettles may have antioxidant, antimicrobial, anti-inflammatory, diuretic, antiulcer and antidiabetic properties, among others, but care should be taken interpreting studies in vitro or on other species in relation to horses. For example, diabetic rats injected with an active component of nettle had a drop in glucose level BUT an increase in serum insulin.
Rutto LK, Xu Y, Ramirez E, Brandt M
Mineral Properties and Dietary Value of Raw and Processed Stinging Nettle (Urtica dioica L.)
International Journal of Food Science Volume 2013, Article ID 857120, http://dx.doi.org/10.1155/2013/857120
Farzami B, Ahmadvand D, Vardasbi S, Majin FJ, Khaghani Sh.
Induction of insulin secretion by a component of Urtica dioica leave extract in perifused Islets of Langerhans and its in vivo effects in normal and streptozotocin diabetic rats.
J Ethnopharmacol. 2003 Nov;89(1):47-53.
An active ingredient in nettles (Urtica dioica) named F(1) caused a marked increase in insulin secretion and a decrease in glucose levels when injected into diabetic rats. "The increase in insulin level was six times during the 120 min of our determination." "On the basis of our findings, we assume that F(1) is the active ingredient of plant leaves extract. The results show that the blood lowering effect of the extract was due to the enhancement of insulin secretion by Langerhance Isletes."
Bnouham M, Merhfour FZ, Ziyyat A, Mekhfi H, Aziz M, Legssyer A.
Antihyperglycemic activity of the aqueous extract of Urtica dioica.
Fitoterapia. 2003 Dec;74(7-8):677-81.
"When administered 30 min before glucose loading, the aqueous extract of Urtica dioica (nettle) (250 mg/kg) showed a strong glucose lowering effect. The decrease of glycemia has reached to 33+/-3.4% of the control value 1 h after glucose loading. This effect was persistent during 3 h. In contrast, nettle did not show hypoglycemic effect in alloxan-induced diabetic rats. The amount of glucose absorbed in a segment jejunum in situ was 8.05+/-0.68 mg in presence of nettle extract vs. 11.11+/-0.75 mg in control rats during 2 h (P<0.05). The results indicate that nettle has a significant antihyperglycemic effect in OGTT model. This effect may be caused in part by the reduction of intestinal glucose absorption. LD(50) is 3.5 g/kg (i.p.)."
Vitamin C is in mg.
NB TLS has several queries on the Rutto et al. 2013 paper:
In Table 4 the total amino acid content for the Fall 2011 raw sample is given as 17.46 g/100 g nettle leaf, and the Spring 2012 raw sample 19.40 g. However the protein from the proximate analysis is only 3.7 and 6.3 g/100 g respectively, Is the amino acid content reported on a dry matter basis (the dry matter protein of the Fall 2011 raw sample being 33.6 g/100 g)?
Table 2 - the Spring 2012 raw moisture content is given as 75.1%, (so 24.9% dry matter) but in Table 4 the Spring 2012 raw dry matter is given as 14.9 g/100 g. The moisture content in Table 2 plus the dry matter content in Table 4 = 100 for all the other samples. Which is the correct moisture/dry matter content for the Spring 2012 raw sample?
In Table 2 the fat % is 0.6% and 1.4% for 2011 and 2012 raw samples, respectively, but in Table 3 the total fat % is 3.15% and 3.17% - what is the reason for this difference?
NB TLS has several queries on the Rutto et al. 2013 paper:
In Table 4 the total amino acid content for the Fall 2011 raw sample is given as 17.46 g/100 g nettle leaf, and the Spring 2012 raw sample 19.40 g. However the protein from the proximate analysis is only 3.7 and 6.3 g/100 g respectively, Is the amino acid content reported on a dry matter basis (the dry matter protein of the Fall 2011 raw sample being 33.6 g/100 g)?
Table 2 - the Spring 2012 raw moisture content is given as 75.1%, (so 24.9% dry matter) but in Table 4 the Spring 2012 raw dry matter is given as 14.9 g/100 g. The moisture content in Table 2 plus the dry matter content in Table 4 = 100 for all the other samples. Which is the correct moisture/dry matter content for the Spring 2012 raw sample?
In Table 2 the fat % is 0.6% and 1.4% for 2011 and 2012 raw samples, respectively, but in Table 3 the total fat % is 3.15% and 3.17% - what is the reason for this difference?
Nitrate and Nitrite
Nitrate occurs naturally in forages, particularly in the spring. Grass contains mostly <1 g nitrate per kg DM, but can contain 1 - 2 g nitrate per kg DM. This level of nitrate ingestion does not appear to cause nitrate toxicosis, but there is some suggestion that nitrate may be an endocrine disruptor in horses and that iodine uptake by thyroid tissue may be impaired by nitrate, although no threshold has been established.
Equine Applied and Clinical Nutrition (2013) Chapter 10 Manfred Coenen suggests that dietary iodine provision and thyroid status should be assessed if pregnant mares are fed forage with nitrate levels > 2 g/kg DM.
Nitrate levels in drinking water should be <200 mg/l (but consider the total nitrate intake from the diet too).
Nitrite levels in drinking water should be <30 mg/l.
Levels greater than these risk methemoglobulinemia (See Nitrate/Nitrite Poisoning).
(Source: Equine Applied and Clinical Nutrition (2013) Chapter 20 Joseph Kamphues
See Nitrate/Nitrite Poisoning
Might there be health benefits from feeding low levels of nitrates?
Lidder A, Webb AJ
Vascular effects of dietary nitrate (as found in green leafy vegetables and beetroot) via the nitrate‐nitrite‐nitric oxide pathway
Br J Clin Pharmacol. 2013 Mar; 75(3): 677–696 doi: 10.1111/j.1365-2125.2012.04420.x
Beetroot (Beta vulgaris) is considered a good source of nitrates, with nitrate levels ranging from 644 - 1800 mg/kg (fresh weight) and up to 2500 mg has been reported (Source: Beet Root - www.examine.com)
Nitrate occurs naturally in forages, particularly in the spring. Grass contains mostly <1 g nitrate per kg DM, but can contain 1 - 2 g nitrate per kg DM. This level of nitrate ingestion does not appear to cause nitrate toxicosis, but there is some suggestion that nitrate may be an endocrine disruptor in horses and that iodine uptake by thyroid tissue may be impaired by nitrate, although no threshold has been established.
Equine Applied and Clinical Nutrition (2013) Chapter 10 Manfred Coenen suggests that dietary iodine provision and thyroid status should be assessed if pregnant mares are fed forage with nitrate levels > 2 g/kg DM.
Nitrate levels in drinking water should be <200 mg/l (but consider the total nitrate intake from the diet too).
Nitrite levels in drinking water should be <30 mg/l.
Levels greater than these risk methemoglobulinemia (See Nitrate/Nitrite Poisoning).
(Source: Equine Applied and Clinical Nutrition (2013) Chapter 20 Joseph Kamphues
See Nitrate/Nitrite Poisoning
Might there be health benefits from feeding low levels of nitrates?
Lidder A, Webb AJ
Vascular effects of dietary nitrate (as found in green leafy vegetables and beetroot) via the nitrate‐nitrite‐nitric oxide pathway
Br J Clin Pharmacol. 2013 Mar; 75(3): 677–696 doi: 10.1111/j.1365-2125.2012.04420.x
Beetroot (Beta vulgaris) is considered a good source of nitrates, with nitrate levels ranging from 644 - 1800 mg/kg (fresh weight) and up to 2500 mg has been reported (Source: Beet Root - www.examine.com)