Dill, dried
Energy in 100 g
Per 100 g
1,304 kJ (309 kcal)
More dill:
1,304 kJ (309 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 450d | 4.6 g |
| Sugar, total | 450d | 37.6 g |
| Sugar, added | 50 | 0 g |
| Sugar, free | 50 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 20 | 0.2 g |
| Trans fatty acids | 50 | 0 g |
| Monounsaturated fatty acids | 20 | 3.2 g |
| Polyunsaturated fatty acids | 20 | 0.4 g |
| Omega-3 | 20 | 0.1 g |
| Omega-6 | 20 | 0.3 g |
| Cholesterol | 50 | 0 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 20 | 0 g |
| C14:0 (myristic acid) | 20 | 0 g |
| C16:0 (palmitic acid) | 20 | 0.2 g |
| C18:0 (stearic acid) | 20 | 0 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 20 | 0 g |
| C18:1 sum (oleic acid) | 20 | 3.1 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 2,772 µg-RE | |
| Vitamin A (RE) | MI0322 | 5,543 µg-RE | 739 % |
| Beta-carotene | 450d | 33,260 µg | |
| Retinol | 50 | 0 µg | |
| Vitamin D | 50 | 0 µg | 0 % |
| Vitamin E | 450d | 9.3 mg-ATE | 77 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 450d | 0.42 mg | 32 % |
| Vitamin B2 (riboflavin) | 450d | 0.28 mg | 17 % |
| Vitamin B3 (niacin) | 450d | 2.8 mg | |
| Niacin equivalents | MI0421 | 6.1 mg | 30 % |
| Vitamin B6 (pyridoxine) | 450d | 1.46 mg | 81 % |
| Vitamin B9 (folate) | 450d | 0 µg | 0 % |
| Vitamin B12 (cobalamin) | 50 | 0 µg | 0 % |
| Vitamin C (askorbic acid) | 450d | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 450d | 1,780 mg | 154 % |
| Potassium (K) | 450d | 3,310 mg | 97 % |
| Sodium (Na) | 450d | 210 mg | |
| Salt (NaCl) | MI0120 | 0.5 g | |
| Phosphorus (P) | 450d | 540 mg | 84 % |
| Magnesium (Mg) | 450d | 450 mg | 150 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 450d | 48.8 mg | 443 % |
| Copper (Cu) | 450d | 0.49 mg | 54 % |
| Zinc (Zn) | 450d | 3.3 mg | 23 % |
| Selenium (Se) | 10 | – | |
| Iodine (I) | 10 | – |
The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.
| LanguaL | Classification |
|---|---|
| A0113 | Spice or herb (US CFR) |
| A0857 | Herb or spice (EUROFIR) |
| B1277 | Dill |
| C0200 | Leaf |
| E0151 | Solid |
| F0003 | Not heat-treated |
| G0003 | Cooking method not applicable |
| H0138 | Water removed |
| J0001 | Preservation method not known |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |