Dill · Anethum graveolens
Spices, dill seed
Nutrition facts per 100 g · edible portion
Herbs And Spices3 forms & preparations
Dietary labels are inferred automatically from Spices, dill seed's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Very good nutrient density 41/100
How many beneficial nutrients Spices, dill seed delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Spices, dill seed come from — the split across carbs, fat & protein.
53% from carbs
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Carbs 53%55.2 g per serving
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Fat 31%14.5 g per serving
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Protein 15%16.0 g per serving
What Spices, dill seed is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 55.2 g | |
| Dietary Fiber | 21.1 g |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 14.5 g | |
| Saturated Fat | 0.7 g | |
| Monounsaturated Fat | 9.4 g | — |
| Polyunsaturated Fat | 1.0 g | — |
| Omega-3 Fatty Acids | 150.0 mg | — |
| Omega-6 Fatty Acids | 960.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 10.0 mg | — |
| Myristic Acid | 10.0 mg | — |
| Palmitic Acid | 580.0 mg | — |
| Stearic Acid | 100.0 mg | — |
| Palmitoleic Acid | 50.0 mg | — |
| Oleic Acid | 9,360.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 960.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 16.0 g | |
| Histidine | 320.0 mg | — |
| Isoleucine | 767.0 mg | — |
| Leucine | 925.0 mg | — |
| Lysine | 1,038.0 mg | — |
| Methionine | 143.0 mg | — |
| Phenylalanine | 670.0 mg | — |
| Threonine | 575.0 mg | — |
| Valine | 1,120.0 mg | — |
| Arginine | 1,263.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 3.0 mcg | |
| Vitamin C | 21.0 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | ~ | — |
| Vitamin K | ~ | — |
| Thiamin (B1) | 0.4 mg | |
| Riboflavin (B2) | 0.3 mg | |
| Niacin (B3) | 2.8 mg | |
| Vitamin B6 | 0.3 mg | |
| Folate (B9) | 10.0 mcg | |
| Vitamin B12 | 0.0 mcg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 1,516.0 mg | |
| Iron | 16.3 mg | |
| Magnesium | 256.0 mg | |
| Phosphorus | 277.0 mg | |
| Potassium | 1,186.0 mg | |
| Sodium | 20.0 mg | |
| Zinc | 5.2 mg | |
| Copper | 0.8 mg | |
| Manganese | 1.8 mg | |
| Selenium | 12.1 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | 124.0 mg | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 6.6 g | — |
About Spices, dill seed
Dill (Anethum graveolens) is a feathery, aromatic herb with a fresh, grassy flavor and gentle notes of anise and lemon, used both as a leafy herb and as a pungent seed spice. Its delicate wispy fronds, sometimes called dill weed, brighten dishes, while the flat, oval seeds add warmth to pickling, breads, and spice blends. A staple of Northern, Eastern European, and Scandinavian cooking, dill is the signature flavor in dill pickles, cured gravlax, and creamy sauces, and it pairs beautifully with salmon, potatoes, eggs, yogurt sauces like tzatziki, beet soups, and cool cucumber.
It supplies vitamin C, manganese, folate, and antioxidants for almost no calories. Fresh dill is best added near the end of cooking, since its delicate flavor fades quickly with heat. Easy to grow and quick to bolt in the garden, it is best used fresh. Keep the fresh herb wrapped in a damp paper towel in the refrigerator or stems in a glass of water, freeze it for longer storage, and store dried dill and dill seed in a cool, dark cupboard to protect their aroma.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Spices, dill seed?
There are 305 calories in 100 g of Spices, dill seed, or about 20 calories in 1 tbsp (7 g).
How much protein is in Spices, dill seed?
Spices, dill seed contains 16.0 g of protein per 100 g.
How many carbs are in Spices, dill seed?
Spices, dill seed has 55.2 g of carbohydrates per 100 g.
How much fat is in Spices, dill seed?
Spices, dill seed provides 14.5 g of total fat per 100 g.
What is Spices, dill seed a good source of?
Spices, dill seed is an excellent source of Calcium (117% DV), Iron (91% DV), Copper (87% DV), Manganese (80% DV), Dietary Fiber (75% DV) and Magnesium (61% DV) and a good source of Niacin (B3) and Vitamin B6 (per 100 g). Daily Values are based on a 2,000-calorie diet.
Related herbs and spices
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Purslane, raw
Seeds, flaxseed
Seeds, sunflower seed kernels, toasted, with salt added
Teff, cooked
Oil, industrial, palm kernel (hydrogenated), confection fat, intermediate grade product
Oil, vegetable, Natreon canola, high stability, non trans, high oleic (70%)
Seeds, chia seeds, dried
Compare Spices, dill seed with…
- Spices, dill seed vs Quinoa, uncooked
- Spices, dill seed vs Purslane, raw
- Spices, dill seed vs Seeds, flaxseed
- Spices, dill seed vs Seeds, sunflower seed kernels, toasted, with salt added
- Spices, dill seed vs Teff, cooked
- Spices, dill seed vs Oil, industrial, palm kernel (hydrogenated), confection fat, intermediate grade product