Nutrition Facts

Dill weed, fresh

Nutrient values per 100g

Food group: Spices and Herbs

Nutrient Nutrient Value Unit
Protein
3.46
g
Total lipid (fat)
1.12
g
Carbohydrate, by difference
7.02
g
Ash
2.45
g
Energy
43
kcal
Water
85.95
g
Energy
180
kJ
Fiber, total dietary
2.1
g
Calcium, Ca
208
mg
Iron, Fe
6.59
mg
Magnesium, Mg
55
mg
Phosphorus, P
66
mg
Potassium, K
738
mg
Sodium, Na
61
mg
Zinc, Zn
0.91
mg
Copper, Cu
0.15
mg
Manganese, Mn
1.26
mg
Vitamin A, IU
7718
IU
Retinol
0
mcg
Vitamin A, RAE
386
mcg_RAE
Vitamin D
0
IU
Vitamin D (D2 + D3)
0
mcg
Vitamin C, total ascorbic acid
85
mg
Thiamin
0.06
mg
Riboflavin
0.3
mg
Niacin
1.57
mg
Pantothenic acid
0.4
mg
Vitamin B-6
0.19
mg
Folate, total
150
mcg
Vitamin B-12
0
mcg
Folic acid
0
mcg
Folate, food
150
mcg
Folate, DFE
150
mcg_DFE
Tryptophan
0.01
g
Threonine
0.07
g
Isoleucine
0.2
g
Leucine
0.16
g
Lysine
0.25
g
Methionine
0.01
g
Cystine
0.02
g
Phenylalanine
0.07
g
Tyrosine
0.1
g
Valine
0.15
g
Arginine
0.14
g
Histidine
0.07
g
Alanine
0.23
g
Aspartic acid
0.34
g
Glutamic acid
0.29
g
Glycine
0.17
g
Proline
0.25
g
Serine
0.16
g
Cholesterol
0
mg
Fatty acids, total saturated
0.06
g
12:0
0
g
14:0
0
g
16:0
0.05
g
18:0
0.01
g
18:1 undifferentiated
0.8
g
18:2 undifferentiated
0.08
g
18:3 undifferentiated
0.01
g
16:1 undifferentiated
0
g
Fatty acids, total monounsaturated
0.8
g
Fatty acids, total polyunsaturated
0.1
g

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Source

U.S. Department of Agriculture, Agricultural Research Service. 2009. USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory (http://www.ars.usda.gov/ba/bhnrc/ndl)

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