Comparative analysis of nutritional and medicinal components of two <i>Artemisia</i> plants during different growth periods

<i>Artemisia argyi</i> and <i>Artemisia indica</i> are often used owing to their advantageous biological effects, such as relieving pain and itching, improving homeostasis, and regulating menstruation. However, research on their nutritional components is lacking. In this study, we evaluated the composition and differences in the primary nutritional and medicinal components of these two plants during three different growth periods. The contents of polysaccharide, total dietary fiber, protein, and volatile metabolites were determined using the phenol–sulfuric acid method, enzymatic gravimetric method, Kjeldahl method, and gas chromatography-mass spectrometry (GC-MS), respectively. The polysaccharide content in the leaves of <i>A. indica</i> was significantly higher than that in <i>A. argyi</i>, and the leaves of the two plants were rich in total dietary fiber. The contents of nine volatile ingredients exhibited significant differences between the two <i>Artemisia</i> plants. Using hydrochloric acid hydrolysis and inductively coupled plasma-mass spectrometry, 17 amino acids and 27 mineral elements, respectively, were identified. In particular, the leaves of <i>A. argyi</i> and <i>A. indica</i> were rich in amino acids, including seven essential amino acids (EAAs). Of the 27 mineral elements detected in the leaves of <i>A. argyi</i> and <i>A. indica</i> during the three growth periods, 20, 9, and 17 mineral elements were significantly different (<i>P</i> &lt; 0.05) in the leaves at early, middle, and late growth stages of the two plants, respectively. From the perspective of multiple nutrients and volatile ingredients, <i>A. indica</i> leaves are suitable additives for food production compared with <i>A. argyi</i> leaves. This study provides a scientific basis and data-driven support for the comprehensive development and utilization of <i>A. argyi</i> and <i>A. indica</i> leaves as edible medicinal resources.