Dill nutrition: calories, carbs, GI, protein, fiber, fats
Dill weed, fresh
*all the values are displayed for the amount of 100 grams
Important nutritional characteristics for Dill
| Glycemic index ⓘ Gi values are taken from various scientific sources. GI values less than 55 are considered as low. Values above 70 are considered as high. | 15 (low) |
| Calories ⓘ Calories for selected serving | 43 kcal |
| Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 5 grams |
| Default serving size ⓘ Serving sizes are mostly taken from FDA's Reference Amounts Customarily Consumed (RACCs) | 5 sprigs (1 grams) |
| Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral. | -15.5 (alkaline) |
| Oxalates ⓘ https://www.sciencedirect.com/science/article/abs/pii/S0308814603004333 | 114 mg |
Dill calories (kcal)
| Serving Size | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 43 | |
| Calories in 5 sprigs | 0 | 1 g |
| Calories in 1 cup sprigs | 4 | 8.9 g |
Dill Glycemic index (GI)
Gi values are taken from various scientific sources. GI values less than 55 are considered as low. Values above 70 are considered as high.
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
23154IU of 5,000IU
463%
Vitamin E :
0mg of 15mg
0%
Vitamin D:
0µg of 10µg
0%
Vitamin C:
255mg of 90mg
283%
Vitamin B1:
0.17mg of 1mg
15%
Vitamin B2:
0.89mg of 1mg
68%
Vitamin B3:
4.7mg of 16mg
29%
Vitamin B5:
1.2mg of 5mg
24%
Vitamin B6:
0.56mg of 1mg
43%
Folate:
450µg of 400µg
113%
Vitamin B12:
0µg of 2µg
0%
Choline:
0mg of 550mg
0%
Vitamin K:
0µg of 120µg
0%
Vitamin chart - relative view
Vitamin D
0 µg
TOP 100%
Macronutrients chart
Protein:
Daily Value: 7%
3.5 g of 50 g
3.5 g (7% of DV )
Fats:
Daily Value: 2%
1.1 g of 65 g
1.1 g (2% of DV )
Carbs:
Daily Value: 2%
7 g of 300 g
7 g (2% of DV )
Water:
Daily Value: 4%
86 g of 2,000 g
86 g (4% of DV )
Other:
2.5 g
2.5 g
Protein quality breakdown
Tryptophan:
42mg of 280mg
15%
Threonine:
204mg of 1,050mg
19%
Isoleucine:
585mg of 1,400mg
42%
Leucine:
477mg of 2,730mg
17%
Lysine:
738mg of 2,100mg
35%
Methionine:
33mg of 1,050mg
3.1%
Phenylalanine:
195mg of 1,750mg
11%
Valine:
462mg of 1,820mg
25%
Histidine:
213mg of 700mg
30%
Fat type information
Saturated Fat:
0.06 g
Monounsaturated Fat:
0.8 g
Polyunsaturated fat:
0.1 g
Fiber content ratio for Dill
Sugar:
0 g
Fiber:
2.1 g
Other:
4.9 g
All nutrients for Dill per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Calories | 43kcal | 2% | 90% |
1.1 times less than Orange
|
| Protein | 3.5g | 8% | 68% |
1.2 times more than Broccoli
|
| Fats | 1.1g | 2% | 73% |
29.7 times less than Cheese
|
| Vitamin C | 85mg | 94% | 10% |
1.6 times more than Lemon
|
| Net carbs | 4.9g | N/A | 57% |
11 times less than Chocolate
|
| Carbs | 7g | 2% | 55% |
4 times less than Rice
|
| Cholesterol | 0mg | 0% | 100% |
N/A
|
| Vitamin D | 0µg | 0% | 100% |
N/A
|
| Magnesium | 55mg | 13% | 21% |
2.5 times less than Almond
|
| Calcium | 208mg | 21% | 11% |
1.7 times more than Milk
|
| Potassium | 738mg | 22% | 8% |
5 times more than Cucumber
|
| Iron | 6.6mg | 82% | 8% |
2.5 times more than Beef broiled
|
| Fiber | 2.1g | 8% | 35% |
1.1 times less than Orange
|
| Copper | 0.15mg | 16% | 38% |
Equal to Shiitake
|
| Zinc | 0.91mg | 8% | 55% |
6.9 times less than Beef broiled
|
| Phosphorus | 66mg | 9% | 73% |
2.8 times less than Chicken meat
|
| Sodium | 61mg | 3% | 64% |
8 times less than White Bread
|
| Vitamin A | 7718IU | 154% | 10% |
2.2 times less than Carrot
|
| Vitamin A RAE | 386µg | 43% | 22% | |
| Manganese | 1.3mg | 55% | 30% | |
| Vitamin B1 | 0.06mg | 5% | 68% |
4.6 times less than Pea raw
|
| Vitamin B2 | 0.3mg | 23% | 27% |
2.3 times more than Avocado
|
| Vitamin B3 | 1.6mg | 10% | 62% |
6.1 times less than Turkey meat
|
| Vitamin B5 | 0.4mg | 8% | 65% |
2.8 times less than Sunflower seed
|
| Vitamin B6 | 0.19mg | 14% | 50% |
1.6 times more than Oat
|
| Vitamin B12 | 0µg | 0% | 100% |
N/A
|
| Folate | 150µg | 38% | 20% |
2.5 times more than Brussels sprout
|
| Trans Fat | 0g | N/A | 100% |
N/A
|
| Saturated Fat | 0.06g | 0% | 85% |
98.3 times less than Beef broiled
|
| Monounsaturated Fat | 0.8g | N/A | 67% |
12.2 times less than Avocado
|
| Polyunsaturated fat | 0.1g | N/A | 86% |
496.6 times less than Walnut
|
| Tryptophan | 0.01mg | 0% | 94% |
21.8 times less than Chicken meat
|
| Threonine | 0.07mg | 0% | 92% |
10.6 times less than Beef broiled
|
| Isoleucine | 0.2mg | 0% | 85% |
4.7 times less than Salmon raw
|
| Leucine | 0.16mg | 0% | 91% |
15.3 times less than Tuna Bluefin
|
| Lysine | 0.25mg | 0% | 83% |
1.8 times less than Tofu
|
| Methionine | 0.01mg | 0% | 95% |
8.7 times less than Quinoa
|
| Phenylalanine | 0.07mg | 0% | 93% |
10.3 times less than Egg
|
| Valine | 0.15mg | 0% | 89% |
13.2 times less than Soybean raw
|
| Histidine | 0.07mg | 0% | 88% |
10.5 times less than Turkey meat
|
Check out similar food or compare with current
NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 43
% Daily Value*
1.7%
Total Fat
1.1g
0.27%
Saturated Fat 0.06g
0
Trans Fat
0g
0
Cholesterol 0mg
2.7%
Sodium 61mg
2.3%
Total Carbohydrate
7g
8.4%
Dietary Fiber
2.1g
Total Sugars 0g
Includes ? g Added Sugars
Protein
3.5g
Vitamin D
0mcg
0
Calcium
208mg
21%
Iron
6.6mg
82%
Potassium
738mg
22%
*
The % Daily Value (DV) 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.
Health checks
ⓘ
Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
Low in Cholesterol
ⓘ
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
No Trans Fats
ⓘ
Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Saturated Fats
ⓘ
While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source
Low in Sugars
Dill nutrition infographic
Infographic link
References
All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.