Full chemical composition of dill per 100 g
Fats: 1.1 g
Proteins: 3.5 g
Carbohydrates: 7 g
Water: 85.9 g
Ash: 2.5 g
Cellulose: 2.8 g
Vitamins
Name
amount
% RDA
Vitamin A (retinol)
386 mcg
48%
Vitamin B1 (thiamin)
0.060 mg
3.5%
Vitamin B2 (riboflavin)
0.300 mg
15.0%
Vitamin B5 (pantothenic acid)
0.400 mg
8.0%
Vitamin B6 (pyridoxine)
0.190 mg
9.5%
Vitamin B9 (folic acid)
150.0 μg
37.5%
Vitamin B12 (cyanocobalamin)
0.0 mcg
0.0%
Vitamin C (ascorbic acid)
85.0-100.0 mg
132.1%
Vitamin E (as alpha-tocopherol)
1.7 mg
11.3%
Beta-tocopherol
0.0 mg
0.0%
Gamma-tocopherol
0.3 mg
2.0%
Delta-tocopherol
0.0 mg
0.0%
Vitamin D (as cholecalciferol)
0.0 mcg
0.0%
Vitamin B3 (PP, nicotinic acid)
1.57 mg
7.9%
Vitamin K
62.8 mcg
52.3%
Vitamin B7 (biotin)
0.4 μg
0.8%
Beta carotene
2630.0-8650.0 μg
112.8%
Alpha carotene
0.0 mcg
0.0%
Lutein + Zeaxanthin
607.0 μg
10.1%
Beta Cryptoxanthin
0.0 mcg
0.0%
Lycopene
0.0 mcg
0.0%
Vitamin B4 (choline)
13.2 mg
2.6%
Betaine trimethylglycine
0.2 mg
0.02%
Methylmethionine sulfonium (vitamin U)
0.8 mg
0.4%
Minerals
Macronutrients
Name
amount
% RDA
Potassium
592.0-738.0 mg
26.6%
Calcium
111.0-394.0 mg
23.0%
Silicon
1,6 mg
5.3%
Magnesium
28.0-70.0 mg
12.3%
Sodium
50.9-163.0 mg
8.2%
Sulfur
6,7 mg
0.7%
Phosphorus
38.0-66.1 mg
6.5%
Chlorine
49.6 mg
2.2%
Microelements and ultramicroelements
Name
amount
% RDA
Aluminum
100.6 mcg
0.3%
Boron
5.4 μg
7.7%
Vanadium
8.8 mcg
22.0%
Iron
1.7-22.8 mg
81.7%
Iodine
2.3-5.5 mcg
2.6%
Cobalt
3.4 mcg
34.0%
Lithium
2.0 μg
2.0%
Manganese
780.0-7400.0 μg
204.5%
Copper
170.0-290.0 μg
23.0%
Molybdenum
1.8 μg
2.6%
Nickel
5.7 mcg
3.8%
Rubidium
9.8 mcg
9.8%
Selenium
2.70 mcg
4.2%
Silver
2.6 mcg
37.1%
* Strontium
80.0-400.0 μg
30.0%
Fluorine
17.8 mcg
0.4%
Chromium
20.3 mcg
40.6%
Zinc
1100.0-2600.0 μg
15.4%
Proteins and amino acids
Name
amount
% RDA
Total protein content
3.46 g
4.3%
Content of essential amino acids
0.975-1.000 g
4.5%
Nonessential amino acid content
1.685-1.705 g
3.0%
Essential amino acids
Acid name
amount
% RDA
Valine
0.150-0.154
6.1%
Histidine
0.071
3.4%
Isoleucine
0.195-0.200
9.9%
Leucine
0.159-0.160
3.5%
Lysine
0.246-0.250
6.0%
Methionine
0.011
0.6%
Threonine
0.068-0.070
2.9%
Tryptophan
0.010-0.014
1.2%
Phenylalanine
0.065-0.070
2.3%
Essential amino acids
Acid name
amount
% RDA
Alanin
0.227-0.230
3.5%
Arginine
0.140-0.142
2.3%
Aspartic acid
0.340-0.343
2.8%
Glycine
0.169-0.170
4.8%
Glutamic acid
0.290
2.1%
Proline
0.248-0.250
5.5%
Serine
0.158-0.160
1.9%
Tyrosine
0.096-0.100
3.3%
Cystine
0.017-0.020
1.0%
Fats and fatty acids
Name
amount
% RDA
Total fat content
1.12 g
1.1%
Unsaturated fatty acid content
0.890 g
2.2%
Content of omega-3 unsaturated fatty acids
0.010 g
1.0%
Content of omega-6 unsaturated fatty acids
0.080 g
0.8%
Saturated fatty acid content
0.060 g
0.2%
Unsaturated fatty acids
Acid name
amount
Palmitoleic C 16: 1 (omega-7)
0.0 g
Oleic C 18: 1 (omega-9)
0.800 g
Linoleic C 18: 2 (omega-6)
0.080 g
Linolenic C 18: 3 (omega-3)
0.010 g
Stearidonic C 18: 4 (omega-3)
0.0 g
Gadoleic C 20: 1 (omega-11)
0.0 g
Arachidonic C 20: 4 (omega-6)
0.0 g
Eicosapentaenoic C 20: 5 (omega-3)
0.0 g
Erukovaya C 22: 1 (omega-9)
0.0 g
Klupanodone C 22: 5 (omega-3)
0.0 g
Docosahexaenoic C 22: 6 (omega-3)
0.0 g
Nervonic C 24: 1 (omega-9)
0.0 g
Saturated fatty acids
Acid name
amount
Capric C 10: 0
0.0 g
Lauric C 12: 0
0.0 g
Myristic C 14: 0
0.0 g
Palmitic C 16: 0
0.050 g
Stearic C 18: 0
0.010 g
Arachidic C 20: 0
0.0 g
Begenic C 22: 0
0.0 g
Lignoceric C 24: 0
0.0 g
Sterols
Name
amount
% RDA
The amount of phytosterols
66.0 mg
120.0%
Campesterol
5.1 mg
9.3%
Beta-sitosterol
48.0 mg
120.0%
Stigmasterol
9.2 mg
26.3%
Cholesterol
0.0 mg
0.0%
-
Carbohydrates
Name
amount
% RDA
Total carbohydrate content
7.02 g
2.0%
Mono- and disaccharides
3.9-6.2 g
10.1%
Glucose
1.2-2.0 g
16.0%
Fructose
0.6-0.9 g
2.1%
Galactose
0.7 g
100.0%
Sucrose
0.2-0.6 g
0%
Lactose
0.0 g
0.0%
Starch
0.1 g
0%
Maltose
0.0 g
0%
Cellulose
2.8 g
11.2%
Pectin
0.7 g
14.0%
Purine bases
Name
amount
% RDA
Purine sum content
1,5 mg
1.7%
Oxalic acid
Name
amount
% RDA
Oxalic acid content
2.1 mg
0.5%
◄ Back to dill description
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