Dill weed Nutrition facts
Dill weed
Dill weed is a unique perennial herb with pleasant anise-like flavor. Its sprigs (leaves), as well as seeds, are employed as a seasoning in various cuisines worldwide. Dill is the member of the Umbelliferae family, a large group of flowering herbs and spices that also includes caraway, parsley, cumin, fennel, etc.
Botanically, dill belongs to the family of Apiaceae, in the genus: Anethum, and scientifically named as Anethum graveolens.
Dill is native to Mediterranean and Eastern-European regions. Just like in cilantro, it too requires warm summer climates with well-drained fertile soil to flourish. It grows 1 to 2 feet in height and features dark-green leaves (sprigs) that are wispy and fernlike, have a soft texture with a rich, pleasant anise aroma and sweet taste.
Dill seeds, used as condiment spice, are similar in taste and appearance to 'caraway seeds.' They feature light brown color, oval shape with vertical ridges, and flavor that is aromatic, sweet, and citrus, but also slight bitterly.
| Nutrition Principle | Nutrition Value | Percentage of RDA |
|---|---|---|
| Principle | ||
| Energy | 43 Kcal | 2% |
| Carbohydrates | 7 g | 5.5% |
| Protein | 3.46 g | 6% |
| Total Fat | 1.12 g | 4.5% |
| Cholesterol | 0 mg | 0% |
| Dietary Fiber | 2.10 g | 5.5% |
| Vitamins | ||
| Folates | 150 µg | 37.5% |
| Niacin | 1.570 mg | 11% |
| Pantothenic acid | 0.397 mg | 8% |
| Pyridoxine | 0.185 mg | 14% |
| Riboflavin | 0.296 mg | 23% |
| Thiamin | 0.058 mg | 5% |
| Vitamin A | 7718 IU | 257% |
| Vitamin C | 85 mg | 140% |
| Electrolytes | ||
| Sodium | 61 mg | 4% |
| Potassium | 738 mg | 16% |
| Minerals | ||
| Calcium | 208 mg | 21% |
| Copper | 0.146 mg | 16% |
| Iron | 6.59 mg | 82% |
| Magnesium | 55 mg | 14% |
| Manganese | 1.264 mg | 55% |
| Phosphorus | 66 mg | 9.5% |
| Zinc | 0.91 mg | 8% |