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Wild leafy green rich in iron, calcium, and vitamin K; lightly cooked by sautéing with added fat.
In season: Spring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Sauteed nettle greens (90 g) has 61 calories. That works out to 68 calories per 100 g. It contains 6.4 g of carbs, 2.4 g of protein, 2.9 g of fat and 5.4 g of fiber. Its 378 µg of Vitamin K covers 315% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 90 g
61
KCAL / 90G
Carbs
6.4g
· 2% DV
Protein
2.4g
· 5% DV
Fat
2.9g
· 4% DV
Fiber
5.4g
· 19% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 42% · Protein 16% · Fat 42%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 61 kcal | |
| Total fat | 2.9 g | 4% |
| Saturated fat | 0.41 g | 2% |
| Trans fat | 0 g | |
| Sodium | 41 mg | 2% |
| Total carbohydrate | 6.4 g | 2% |
| Fiber | 5.4 g | 19% |
| Protein | 2.4 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 90 g | 61 kcal |
| 1 tablespoon (shredded) | 15 g | 10 kcal |
| 3 tablespoon (shredded) | 45 g | 31 kcal |
| 1 cup (chopped) | 70 g | 48 kcal |
| ½ piece (half) | 90 g | 61 kcal |
| 100 g | 100 g | 68 kcal |
| 1 serving (large) | 140 g | 95 kcal |
| 1 piece (whole) | 180 g | 122 kcal |
Calculated from 68 calories per 100 g.
Sauteed nettle greens are made by cooking cleaned nettle leaves with onion in a little oil until tender. Wear gloves while handling the raw leaves, since cooking removes their sting. Garlic, black pepper, or a squeeze of lemon can be added to suit your taste.
No, you do not have to blanch nettles before making sauteed nettle greens. You can cook the leaves directly in the pan, or briefly blanch them first to make handling easier. Either way, cook them thoroughly so their stinging hairs are neutralized.
No, properly cooked sauteed nettle greens should not sting your mouth. Heat neutralizes the fine stinging hairs, but raw nettles can irritate skin, so use gloves when washing, trimming, or moving the uncooked leaves.
Sauteed nettle greens are usually made with the young leaves and tender shoot tips. Remove thick, fibrous stems, which can stay tough after cooking. Older leaves may also be coarse, so choose fresh, tender growth when possible.
Sauteed nettle greens taste mildly earthy and leafy, somewhat like cooked spinach, with a distinctive green flavor. Onion softens that earthiness, while lemon or yogurt adds a bright, tangy contrast when serving.
Yes, eggs pair well with sauteed nettle greens. Cook the leaves until tender first, then stir in beaten eggs or crack an egg into the pan and cook until set. This is an easy way to turn the greens into a more substantial meal.
Wear sturdy gloves and handle the leaves gently while rinsing them well under cool running water. Remove coarse stems and damaged leaves, then drain. Washing alone does not reliably stop nettles from stinging, so keep gloves on until the leaves are cooked.
Sauteed nettle greens keep for about three days in a covered container in the refrigerator. Cool them promptly after cooking, and reheat until steaming hot throughout. Discard them if they have been left at room temperature for an extended time.
Yes, you can freeze sauteed nettle greens once they have cooled. Divide them into meal-sized portions in airtight containers, then thaw and reheat in a pan. Their texture may be softer after freezing, but they still work well in soups, pasta, or eggs.
Yes, you can forage nettles for sauteed nettle greens if you can identify the plant confidently and gather it from a clean area. Avoid roadsides and places that may have been sprayed or contaminated, and wear gloves while picking and preparing the leaves.
Vitamins
Vitamin K
378µg · 315% DV
Vitamin A
189µg · 21% DV
Vitamin C
16.2mg · 18% DV
B2
0.14mg · 11% DV
Minerals
Calcium
387mg · 39% DV
Manganese
0.68mg · 30% DV
Iron
2.52mg · 14% DV
Copper
0.11mg · 12% DV
Potassium ⭐
288mg · 8% DV
Sodium
41mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 61 calories in 1 serving (medium) (90 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Sauteed nettle greens are young nettle leaves cooked in a pan, often with onion and a little oil. Nettles grow wild across much of Europe and western Asia, and are gathered or sold seasonally; once cooked, their stinging hairs are neutralised and the leaves become soft, with a mild, earthy flavour somewhat like spinach.
In Turkey they are served warm as a simple vegetable dish or meze, often with bread and yogurt. In other regions, nettles are also cooked into soups, fillings and side dishes. This leafy green provides fibre and contains iron, calcium and vitamin K. Keep the oil modest for a lighter serving, or finish with lemon and serve alongside beans, eggs or grains.
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.41g
MONOUNSATURATED
1.22g
POLYUNSATURATED
0.63g
Omega 6:3 ratio 4.7:1
Above the ideal 4:1 (4.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.