Nettles are commonly consumed in South Africa, Europe and Asia and are used in traditional medicine to treat a variety of ailments. In this study, the nutritional value of the leaves of nettles (Laportea alatipes and Obetia tenax) was evaluated and compared, when cooked and uncooked. The results showed a decrease in the concentrations of crude protein, vitamin A, vitamin E and metals after cooking of nettles. Although cooking reduced the concentrations of essential elements in nettles, their contribution to the diet remained adequate. L. alatipes presented with reduced levels of Cd (from 1.86 to 0.810 mg kg-1) and Pb (from 2.87 to 1.88 mg kg-1) after cooking. Similarly, Cd (from 2.97 to 0.780 mg kg-1) and Pb (from 2.21 to 0.795 mg kg-1) levels in O. tenax decreased after cooking, demonstrating the significance of cooking. The antioxidant activity of the nettles was determined using the 2,2-diphenyl-l-picrylhydrazyl (DPPH) free radical and ferric reducing antioxidant power (FRAP) assays. The methanol extract of Obetia tenax showed high ferric reducing power whilst the radical scavenging activity was due to the presence of the bioactive molecule, β-carotene, in the plants which exhibited higher DPPH radical scavenging ability relative to test samples and standards. The in vitro antidiabetic activity of the extracts and compounds from the nettles was better than or comparable to that of the known standard, acarbose, which underscores the prospective antidiabetic properties of nettles. Overall, our study provides scientific validation for the ethno-medicinal use of nettles and supports their consumption, which highlights their potential as nutraceuticals.