United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Full Report (All Nutrients):  02017, Spices, dill weed, dried
Food Group: Spices and Herbs
Scientific Name:  Anethum graveolens
Carbohydrate Factor: 3   Fat Factor:8.37   Protein Factor: 2.44   Nitrogen to Protein Conversion Factor: 6.25  
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
tsp 1 g

tbsp 3.1 g
Proximates Water g 7.30 -- -- 0.07 0.23
Proximates Energy kcal 253 -- -- 3 8
Proximates Energy kJ 1059 -- -- 11 33
Proximates Protein g 19.96 1 -- 0.20 0.62
Proximates Total lipid (fat) g 4.36 -- -- 0.04 0.14
Proximates Ash g 12.56 2 -- 0.13 0.39
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 4 202.442 18 55
Minerals Iron, Fe mg 48.78 4 21.175 0.49 1.51
Minerals Magnesium, Mg mg 451 3 116.103 5 14
Minerals Phosphorus, P mg 543 3 163.242 5 17
Minerals Potassium, K mg 3308 4 923.015 33 103
Minerals Sodium, Na mg 208 3 98.333 2 6
Minerals Zinc, Zn mg 3.30 2 -- 0.03 0.10
Minerals Copper, Cu mg 0.490 -- -- 0.005 0.015
Minerals Manganese, Mn mg 3.950 -- -- 0.040 0.122
Vitamins Vitamin C, total ascorbic acid mg 50.0 -- -- 0.5 1.6
Vitamins Thiamin mg 0.418 1 -- 0.004 0.013
Vitamins Riboflavin mg 0.284 1 -- 0.003 0.009
Vitamins Niacin mg 2.807 1 -- 0.028 0.087
Vitamins Vitamin B-6 1 mg 1.710 2 -- 0.017 0.053
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin A, RAE µg 293 -- -- 3 9
Vitamins Retinol µg 0 -- -- 0 0
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

Sources of Data

1S.W. Leonard, K. Hardin, J.E. Leklem Vitamin B-6 Content of Spices , 2001 Journal of Food Composition and Analysis 14   pp.163-167

Langual Code(s)

  • A0113 SPICE OR HERB (US CFR)
  • A1272 0200 SPICES AND HERBS (USDA SR)
  • B1277 DILL
  • C0200 LEAF
  • E0151 SOLID
  • F0003 NOT HEAT-TREATED
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0138 WATER REMOVED
  • J0117 HEAT DRIED
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION