Dill weed, fresh
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 85 MG | 94% | |
| Thiamin | 0.1 MG | 5% | |
| Riboflavin | 0.3 MG | 23% | |
| Niacin | 1.6 MG | 10% | |
| Pantothenic acid | 0.4 MG | 8% | |
| Vitamin B-6 | 0.2 MG | 11% | |
| Folate, total | 150 UG | 38% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 386 UG | 43% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 208 MG | 16% | |
| Iron, Fe | 6.6 MG | 37% | |
| Magnesium, Mg | 55 MG | 13% | |
| Phosphorus, P | 66 MG | 5% | |
| Potassium, K | 738 MG | 16% | |
| Sodium, Na | 61 MG | 3% | |
| Zinc, Zn | 0.9 MG | 8% | |
| Copper, Cu | 0.1 MG | 16% | |
| Manganese, Mn | 1.3 MG | 55% |
Nutrition Highlights
- Very low in calories (43 kcal per 100g), suitable for weight management.
- Very low in fat (1.1g per 100g).
- Good source of Iron, Fe (37% DV).
- Rich source of Manganese, Mn (55% of Daily Value per 100g).
- Rich source of Vitamin C, total ascorbic acid (94% of Daily Value per 100g).
- Good source of Riboflavin (23% DV).
About Dill weed, fresh
This aromatic herb is known for its feathery green leaves and bright, slightly sweet flavor with hints of anise and lemon. It's a member of the parsley family and is commonly used fresh to preserve its delicate taste, as it can lose potency when dried. The herb is low in calories but surprisingly nutrient-dense, offering a good source of vitamin C, manganese, and folate, along with small amounts of iron and calcium. Its essential oils, including carvone and limonene, contribute to its distinctive scent and potential antioxidant and antimicrobial properties.
In the kitchen, it's most often used fresh to enhance the flavor of salads, soups, sauces, and seafood dishes. It pairs especially well with yogurt-based dressings, cucumber salads, and creamy dips like tzatziki. In Eastern European and Scandinavian cuisines, it's a staple in pickling brines and potato dishes. Because its flavor can diminish with heat, it's typically added toward the end of cooking or used as a garnish. For those looking to boost the nutrient content of their meals without adding significant calories, this herb is a flavorful and versatile choice.
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