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Dill Nutrition Facts

4 calories in 1 cup sprigs

Calories in Dill
Dill weed, fresh
4 calories in Dill, 1 cup sprigs
1 cup sprigs = 9g ≈ 0.020lb ≈ 0.31oz
0.43 calories / gram
0 Weight Watchers points
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Calorie Sources:58% carbohydrates; 22% fats; 20% proteins
Fats:99.68 mg (1 calorie, 1% by weight)
Carbohydrates:0.62 g (2 calories, 7% by weight)
Proteins:0.31 g (1 calorie, 3% by weight)
Alcohol:~
Water:7.65 g (86% by weight)
Fat Composition:84% monounsaturated; 9% polyunsaturated; 6% saturated
Trans Fat :~
Dietary Fiber:0.19 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup sprigs
5 sprigs
Scientific Name:Anethum graveolens
Refuse:41 %
Refuse Description:Tough stems and trimmings
Food Group:Spices and Herbs
USDA #:2045
Related Foods: Calories in Peppermint
Calories in Rosemary
Calories in Spearmint
Calories in Thyme
Vitamin A:687 IU
Retinol:~
Retinol Activity Equivalent:34.35 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:4.45 mcg
Vitamin B-2:25.81 mcg
Vitamin B-3:139.73 mcg
Vitamin B-5:34.71 mcg
Vitamin B-6:16.02 mcg
Vitamin B-9:13.35 mcg
Food folate:13.35 mcg
Dietary Folate Equivalent:13.35 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:7.57 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):18.51 mg
Copper (Cu):12.46 mcg
Fluoride (F):~
Iron (Fe):586.51 mcg
Magnesium (Mg):4.89 mg
Manganese (Mn):112.14 mcg
Phosphorus (P):5.87 mg
Potassium (K):65.68 mg
Selenium (Se):~
Sodium (Na):5.43 mg
Zinc (Zn):80.99 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.62 g
Dietary Fiber:0.19 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.31 g
Essential amino acids
Phenylalanine:5.34 mg
Leucine:13.35 mg
Methionine:890.00 mcg
Lysine:21.36 mg
Isoleucine:16.91 mg
Valine:13.35 mg
Threonine:5.34 mg
Tryptophan:890.00 mcg
Histidine:6.23 mg
Arginine:12.46 mg
Non-essential amino acids
Alanine:19.58 mg
Aspartic acid:30.26 mg
Betaine:~
Cystine:890.00 mcg
Glutamic acid:25.81 mg
Glycine:14.24 mg
Hydroxyproline:~
Proline:21.36 mg
Serine:13.35 mg
Tyrosine:8.01 mg
Fats Total:99.68 mg
Saturated fatty acids:5.34 mg
Monounsaturated fatty acids:71.20 mg
Polyunsaturated fatty acids:8.01 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:89 mcg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:89 mcg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:3.56 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:801.00 mcg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:356 mcg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:70.31 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:7.12 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:890.00 mcg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.22 g
Caffeine:~
Theobromine:~
Product Type:Dill
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:5 / 10
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Did you know?...For a food to be certified as organic by the government, it must be grown without artificial pesticides and fertilizers. Milk, meat, poultry and eggs are designated as organic if they are not treated with hormones or antibiotics. (Hormones make animals larger; antibiotics keep them disease-free.) In addition, food can't be labelled organic if it is genetically altered or irradiated (processed with radiation to kill harmful germs).
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