National Nutrient Database
National Nutrient Database for Standard Reference
Release 25
Basic Report

Nutrient data for 02016, Spices, dill seed

Modifying household measures

Nutrient values and weights are for edible portion

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Nutrient Unit
Value per 100.0g

tbsp
6.6g

tsp
2.1g
Proximates
Water g 7.70 0.51 0.16
Energy kcal 305 20 6
Protein g 15.98 1.05 0.34
Total lipid (fat) g 14.54 0.96 0.31
Carbohydrate, by difference g 55.17 3.64 1.16
Fiber, total dietary g 21.1 1.4 0.4
Minerals
Calcium, Ca mg 1516 100 32
Iron, Fe mg 16.33 1.08 0.34
Magnesium, Mg mg 256 17 5
Phosphorus, P mg 277 18 6
Potassium, K mg 1186 78 25
Sodium, Na mg 20 1 0
Zinc, Zn mg 5.20 0.34 0.11
Vitamins
Vitamin C, total ascorbic acid mg 21.0 1.4 0.4
Thiamin mg 0.418 0.028 0.009
Riboflavin mg 0.284 0.019 0.006
Niacin mg 2.807 0.185 0.059
Vitamin B-6 mg 0.250 0.016 0.005
Folate, DFE µg 10 1 0
Vitamin B-12 µg 0.00 0.00 0.00
Vitamin A, RAE µg 3 0 0
Vitamin A, IU IU 53 3 1
Vitamin D (D2 + D3) µg 0.0 0.0 0.0
Vitamin D IU 0 0 0
Lipids
Fatty acids, total saturated g 0.730 0.048 0.015
Fatty acids, total monounsaturated g 9.410 0.621 0.198
Fatty acids, total polyunsaturated g 1.010 0.067 0.021
Cholesterol mg 0 0 0
Other
Caffeine mg 0 0 0