Dill, raw
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 90 | % | 420a | National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp |
| Water | 86 | g | 420a | National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp |
| Kilojoules | 200 | kJ | 61a | Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively. |
| Kilocalories | 48 | kcal | 61b | Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively. |
| Fat | 1.1 | g | 420a | National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp |
| Saturated fatty acids | 0 | g | 420a | National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp |
| C12:0 | 0 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
| C14:0 | 0 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
| C16:0 | 0.05 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
| C18:0 | 0.01 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
| Transunsaturated fatty acids | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
| Cis-mono unsaturated fatty acids | 0.8 | g | 420a | National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp |
| C16:1 sum | 0 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
| C18:1 sum | 0.8 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
| Cis-poly unsaturated fatty acids | 0.1 | g | 420a | National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp |
| C18:2n-6 | 0.08 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
| C18:3n-3 | 0.01 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
| C20:3n-3 | 0 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
| C20:3n-6 | 0 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
| C20:4n-3 | 0 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
| C20:4n-6 | 0 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
| C20:5n-3 (EPA) | 0 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
| C22:5n-3 (DPA) | 0 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
| C22:6n-3 (DHA) | 0 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
| Cis-poly unsaturated fatty acids, n-3 | 0.01 | g | 73f | Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
| Cis-poly unsaturated fatty acids, n-6 | 0.08 | g | 74f | Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
| Cholesterol | 0 | mg | 20 | Estimated value. |
| Carbohydrate, glycemic | 4.9 | g | 420a | National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp |
| Starch | 0 | g | 20 | Estimated value. |
| Mono+Di saccharides | 4.9 | g | 20 | Estimated value. |
| Sugar, added | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
| Dietary fibre | 2.1 | g | 420a | National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp |
| Protein | 3.5 | g | 420a | National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp |
| Salt | 0.1 | g | 83 | Calculated as the content of sodium x 2,5 /1000. |
| Alcohol | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
| Vitamin A | 498 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
| Retinol | 0 | µg | 20 | Estimated value. |
| Beta-carotene | 5982 | µg | 420a | National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp |
| Vitamin D | 0 | µg | 50 | Estimated as a naturally occurring zero value, not analysed. |
| Vitamin E | 1.7 | alfa-TE | 420a | National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp |
| Thiamin | 0.19 | mg | 420a | National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp |
| Riboflavin | 0.43 | mg | 420a | National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp |
| Niacin | 2.4 | mg | 420a | National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp |
| Vitamin B6 | 0.3 | mg | 420a | National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp |
| Folate | 116 | µg | 420a | National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp |
| Vitamin B12 | 0 | µg | 50 | Estimated as a naturally occurring zero value, not analysed. |
| Vitamin C | 70 | mg | 420a | National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp |
| Calcium | 202 | mg | 420a | National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp |
| Iron | 5.5 | mg | 420a | National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp |
| Sodium | 27 | mg | 420a | National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp |
| Potassium | 647 | mg | 420a | National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp |
| Magnesium | 28 | mg | 420a | National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp |
| Zinc | 1.8 | mg | 420a | National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp |
| Selenium | 3 | µg | 420a | National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp |
| Copper | 0.22 | mg | 420a | National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp |
| Phosphorus | 52 | mg | 420a | National Food Institute – Technical University of Denmark (DTU). Food database, version 7.01 (2009). Online version, http://www.foodcomp.dk/v7/fvb_default.asp |
| Iodine | 3.9 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
| LanguaL | Classification |
|---|---|
| A0113 | Spice or herb (US CFR) |
| A0857 | Herb or spice (EUROFIR) |
| B1277 | Dill |
| C0150 | Whole plant or most parts used |
| E0150 | Whole, natural shape |
| F0003 | Not heat-treated |
| G0003 | Cooking method not applicable |
| H0003 | No treatment applied |
| J0003 | No preservation method used |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
Foods in Vegetables, raw and frozen
- Cucumber, Norwegian, raw
- Artichoke, globe, raw
- Asparagus, raw
- Aubergine, raw
- Cauliflower, Norwegian, raw
- Broccoli, Norwegian, raw
- Chicory, endive, raw
- Pumpkin, raw
- Chives, raw
- Kale, raw
- Carrot, Norwegian, raw
- Cabbage, white, raw
- Garlic, raw
- Cabbage, Chinese, Norwegian, raw
- Swede, Norwegian, raw
- Onion, Norwegian, raw
- Sweet corn, Norwegian, raw
- Turnip, Norwegian, raw
- Sweet pepper, green, raw
- Sweet pepper, red, raw
- Parsnip, raw
- Parsley, herb, Norwegian, raw
- Parsley root, Norwegian, raw
- Leek, Norwegian, raw
- Rhubarb, raw
- Radish, Norwegian, raw
- Brussel sprouts, Norwegian, raw
- Brussel sprouts, frozen
- Beetroot, Norwegian, raw
- Lettuce leaves, Norwegian, raw
- Lettuce, Iceberg, Norwegian, raw
- Celariac root, Norwegian, raw
- Chicory, raw
- Mushroom, common, Norwegian, raw
- Spinach, raw
- Spinach, frozen
- Cabbage, spring green, raw
- Celery stalk or stem, Norwegian, raw
- Tomato, Norwegian, raw
- Kohlrabi, raw
- Sweet pepper, yellow/orange, raw
- Leaf beet, mangold, raw
- Cabbage, red, raw
- Lettuce, Rapid, Norwegian
- Salad, rocket, raw
- Ginger, root, raw
- Jerusalem artichoke, raw
- Salsify, black, raw
- Alfalfa seeds, sprouted, raw
- Pepper, chili, red, raw
- Mushroom, chantherelle, raw
- Horse-radish, raw
- Nettle, raw
- Dill, raw
- Coriander, raw
- Cassava, raw
- Chicory, raddichio, raw
- Shallot, raw
- Jalapeño, raw
- Sweet potato, raw
- Mung beans, sprouted, raw
- Pepper, chili, green, raw
- Cabbage, pak-choi, bok choy, raw
- Chayote, raw
- Lotus root, raw
- Okra, raw
- Mushroom, portabello
- Wasabi, root, raw
- Yam, raw
- Broccoli, frozen
- Carrot, small and crispy, Norwegian, raw
- Carrot, cubes, frozen
- Carrot, baby, frozen
- Sweet corn, frozen
- Cauliflower, florets, Norwegian, frozen
- Broccoli, imported, raw
- Broccoli, unspecified, raw
- Carrot, baby, imported, raw
- Carrot, imported, raw
- Carrot, unspecified, raw
- Tomato, small, cherry, imported, raw
- Tomato, imported, raw
- Tomato, unspecified, raw
- Squash, zucchini, raw
- Basil, fresh
- Fennel, raw
- Scallion, spring onion, raw
- Mushroom, oyster, raw
- Mushroom, shiitake, raw
- Mâche, salad
- Romaine lettuce
- Water chestnut, raw
- Water-cress, raw
- Mushroom, king boletus, yellow boletus, raw
- Mushroom, trumpet chanterelle, funnel chanterelle, raw
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2017
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2017. Norwegian Food Safety Authority, The Norwegian Directorate of Health and University of Oslo.
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