United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  02016, Spices, dill seed
heading Nutrient Unit
Value per 100 g

tsp 2.1g

tbsp 6.6g
Proximates Water g 7.70 0.16 0.51
Proximates Energy kcal 305 6 20
Proximates Protein g 15.98 0.34 1.05
Proximates Total lipid (fat) g 14.54 0.31 0.96
Proximates Carbohydrate, by difference g 55.17 1.16 3.64
Proximates Fiber, total dietary g 21.1 0.4 1.4
Minerals Calcium, Ca mg 1516 32 100
Minerals Iron, Fe mg 16.33 0.34 1.08
Minerals Magnesium, Mg mg 256 5 17
Minerals Phosphorus, P mg 277 6 18
Minerals Potassium, K mg 1186 25 78
Minerals Sodium, Na mg 20 0 1
Minerals Zinc, Zn mg 5.20 0.11 0.34
Vitamins Vitamin C, total ascorbic acid mg 21.0 0.4 1.4
Vitamins Thiamin mg 0.418 0.009 0.028
Vitamins Riboflavin mg 0.284 0.006 0.019
Vitamins Niacin mg 2.807 0.059 0.185
Vitamins Vitamin B-6 mg 0.250 0.005 0.016
Vitamins Folate, DFE µg 10 0 1
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 3 0 0
Vitamins Vitamin A, IU IU 53 1 3
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0 0.0
Vitamins Vitamin D IU 0 0 0
Lipids Fatty acids, total saturated g 0.730 0.015 0.048
Lipids Fatty acids, total monounsaturated g 9.410 0.198 0.621
Lipids Fatty acids, total polyunsaturated g 1.010 0.021 0.067
Lipids Cholesterol mg 0 0 0
Other Caffeine mg 0 0 0