Urtica dioica (stinging nettle) provides vitamins A, C, K, minerals, amino acids, and chlorophyll. It contains flavonoids and phenolic acids with anti-inflammatory and antimicrobial properties. In shrimp culture, nettle inclusion supports immunity by increasing haemocyte activity, reducing pathogen susceptibility, and promoting reproductive health. It also aids digestion and nutrient absorption due to its fibre and bioactive compounds.