United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  02017, Spices, dill weed, dried
heading Nutrient Unit
Value per 100 g

tsp 1g

tbsp 3.1g
Proximates Water g 7.30 0.07 0.23
Proximates Energy kcal 253 3 8
Proximates Protein g 19.96 0.20 0.62
Proximates Total lipid (fat) g 4.36 0.04 0.14
Proximates Carbohydrate, by difference g 55.82 0.56 1.73
Proximates Fiber, total dietary g 13.6 0.1 0.4
Minerals Calcium, Ca mg 1784 18 55
Minerals Iron, Fe mg 48.78 0.49 1.51
Minerals Magnesium, Mg mg 451 5 14
Minerals Phosphorus, P mg 543 5 17
Minerals Potassium, K mg 3308 33 103
Minerals Sodium, Na mg 208 2 6
Minerals Zinc, Zn mg 3.30 0.03 0.10
Vitamins Vitamin C, total ascorbic acid mg 50.0 0.5 1.6
Vitamins Thiamin mg 0.418 0.004 0.013
Vitamins Riboflavin mg 0.284 0.003 0.009
Vitamins Niacin mg 2.807 0.028 0.087
Vitamins Vitamin B-6 mg 1.710 0.017 0.053
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 293 3 9
Vitamins Vitamin A, IU IU 5850 58 181
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 0.234 0.002 0.007
Lipids Fatty acids, total trans g 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0