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Dill, raw

Anethum graveolens L.
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total27 %
   Fat, total19 %
   Carbohydrate, total54 %
   Alcohol0 %
Refuse: 10%

Content per 100 grams
Energy200kJ
Protein, total3.5g
   total-N0.6g
Fat, total1.1g
   saturated fatty acids0.1g
   monounsaturated fatty acids0.8g
   polyunsaturated fatty acids0.1g
Carbohydrate, total7g
   carbohydrate, available4.9g
   added sugar0g
   dietary fibre2.1g
Alcohol0g
Ash2.5g
Moisture86g

Vitamins
Vitamin A499RE
   retinol0μg
   ß-carotene5982μg
Vitamin D0μg
Vitamin E1.7aTE
   alpha-tocopherol1.7mg
Vitamin B1, thiamin0.19mg
Vitamin B2, riboflavin0.43mg
Niacin equivalents3.5NE
   niacin2.4mg
   tryptophan1.1mg
Vitamin B60.3mg
Pantothenic Acid0.3mg
Biotin0.4μg
Folates116μg
Vitamin B120μg
Vitamin C70mg

Minerals
Sodium, Na27mg
Potassium, K647mg
Calcium, Ca202mg
Magnesium, Mg28mg
Phosphorus, P51.9mg
Iron, Fe5.5mg
Copper, Cu0.22mg
Zinc, Zn1.8mg
Iodine, I3.9μg
Manganese, Mn2.7mg
Chromium, Cr20.3μg
Selenium, Se2.7μg
Nickel, Ni5.7μg

Carbohydrates
C 12:00.001g
C 14:00.001g
C 16:00.046g
C 18:00.008g
C 16:10.004g
C 18:1, n-90.747g
C 18:2, n-60.077g
C 18:3, n-30.012g

Sums lipids
Sum saturated0.056g
Sum monounsaturated0.751g
Sum polyunsaturated0.089g
Sum n-3 fatty acids0.012g
Sum n-6 fatty acids0.077g
Trans fatty acids0g

Cholesterol
Cholesterol0mg

Amino acids
Tryptophan66mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0045