Ayurveda & Asana Yoga icon Ayurveda & Asana Yoga Download on App Store

Ayurvedic Dravya · Regional · — kcal / 100g

Stinging nettle greens (sisnu)

Also known as: sisnu, bichhu ghas, nettle

Wild mineral-dense green of the hills — the sting vanishes with cooking; traditional early-spring blood-and-iron food.

Check Stinging nettle greens (sisnu) Against Your Prakriti & Daily Macros Log 704 Ayurvedic ingredients and 1,511 recipes with Six Tastes + verified USDA nutrition on iPhone & iPad.
Download on the App Store
Stinging nettle greens (sisnu) — Ayurvedic Regional & USDA Nutrition

Stinging nettle greens (sisnu) — Rasa: Astringent, Bitter · Virya: Heating · Vipaka: Pungent · — kcal per 100g (USDA).

Vāta: Neutral (0) Pitta: Mildly Increases (+1) Kapha: Strongly Pacifies (-2)
Rasa (Six Tastes)
Astringent, Bitter
Vīrya (Potency)
Heating
Vipāka (Post-Digestive)
Pungent
Guṇas (Qualities)
Light, Dry, Sharp
Digestibility & Agni
3/5 · Agni 1
Seasons & Timing
Vasanta, Shishira · Midday

Classical Ayurvedic Profile & Preparation

Wild mineral-dense green of the hills — the sting vanishes with cooking; traditional early-spring blood-and-iron food.

Traditional Preparation (Samskara)

Handle with gloves, blanch or boil — heat neutralizes the sting completely; cook like spinach with fat.

Classical Provenance: Himalayan regional tradition.

Synergistic Combinations (Samyoga)

  • sisnu saag with ghee (Nepali-Kumaoni style)
  • nettle soup
  • dried for tea

Contraindications & Viruddha Āhāra (Food Incompatibilities)

  • Contraindication: never raw (stinging hairs)
  • Contraindication: pregnancy (medicinal quantities)
  • Contraindication: diuretic medication (large amounts)

Verified USDA Nutrition Facts for Stinging nettle greens (sisnu)

Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 cup cooked (90g):

iOS App for iPhone & iPad

Practice with 908 illustrated postures, custom prāṇāyāma timers & dosha meal plans

Combine classical Vata, Pitta, and Kapha balance, Six Tastes (Shad Rasa), and seasonal Ritucharya routines with verified USDA calorie, macronutrient, vitamin, and mineral tracking.

Download on the App Store Compare with Cal AI, MyFitnessPal & Yoga Apps

Related Regional Ingredients

Tender tamarind leafRegional · Heating

Tender tamarind leaf

Spring's sour young tamarind shoots — Andhra and Telangana cook them into dals and chutneys before the leaves toughen.

Thekera (Assam garcinia)Regional · Cooling

Thekera (Assam garcinia)

Assam's kokum-cousin — sun-dried garcinia slices that sour fish curries and summer sherbets while staying cooling.

Gingelly oil pickle baseRegional · Heating

Gingelly oil pickle base

The South Indian pickle medium — sesame oil's warmth carries and preserves; a condiment-dose agni kindler.

Yak butterRegional · Cooling

Yak butter

The fuel of butter tea — high-altitude fat that answers cold, wind and dryness (the vata trinity of the mountains).

Yak milkRegional · Cooling

Yak milk

Richest of the common milks — nearly twice the fat of cow milk; the high-altitude building food.

Betel nut (supari)Regional · Heating

Betel nut (supari)

Classical tambula component chewed after meals for kapha and mouth-freshening — but modern evidence overrides tradition