Dill, fresh

Food number: 369
Food type: Food
Processing method: No treatment
Ingredient class: Leaf vegetables
Food use class: Vegetables
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		24%
protein, total		50%
carbohydrate, available		12%
alcohol		0%
fibre, total		13%
organic acids, total		1%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		1%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		0%
fatty acids, total polyunsaturated		4%

Percentage of energy from carbohydrates
sugars, total		11%
starch, total		1%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	125 (30)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	0.9	g	summation from constituent components	value created within host-system
fat, total	0.8	g	other method type	food composition table	47
protein, total	3.7	g	summation from constituent components	value created within host-system
alcohol	0	g	imputed/estimated, generic	value created within host-system
Carbohydrate Components
organic acids, total	<0.1	g	calculated as recipe	value created within host-system
starch, total	0.1	g	analytical, generic	independent laboratory	587
sugars, total	0.8	g	summation from constituent components	value created within host-system
sucrose	0.3	g	analytical, generic	independent laboratory	587
lactose	0	g	estimated according to logical deduction	value created within host-system
fructose	0.2	g	analytical, generic	value created within host-system	587
sugar alcohols	0	g	imputed/estimated, generic	value created within host-system
fibre, total	2.1	g	other method type	food composition table	425
fibre, water-insoluble	1.7	g	summation from constituent components	value created within host-system
polysaccharides, non-cellulosic, water-soluble	1.1	g	analytical, generic	independent laboratory	587
glucose	0.3	g	analytical, generic	independent laboratory	587
maltose	0	g	estimated according to logical deduction	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	0.2	g	calculated as recipe	value created within host-system
fatty acids, total	0.2	g	calculated as recipe	value created within host-system
fatty acids, total saturated	< 0.1	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	< 0.1	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	0.1	g	calculated as recipe	value created within host-system
fatty acids, total trans	0	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	29	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	101	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	0	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	0	mg	calculated as recipe	value created within host-system
cholesterol (GC)	0	mg	analytical, generic	independent laboratory
sterols, total	32.5	mg	analytical, generic	independent laboratory	476
Minerals
sodium	26.0	mg	other method type	food composition table	148
salt	66.3	mg	summation from constituent components	value created within host-system
potassium	415.0	mg	calculated as recipe	value created within host-system
magnesium	40.0	mg	calculated as recipe	value created within host-system
calcium	72.0	mg	calculated as recipe	value created within host-system
phosphorus	35.0	mg	calculated as recipe	value created within host-system
iron, total	1.0	mg	calculated as recipe	value created within host-system
zinc	0.7	mg	calculated as recipe	value created within host-system
iodide (iodine)	1.0	µg	calculated as recipe	value created within host-system
selenium, total	0.3	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	23.0	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	374.9	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	calculated as recipe	value created within host-system
vitamin E alphatocopherol	1.6	mg	summation from constituent components	value created within host-system
vitamin K, total	192.50	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	32.3	mg	calculated as recipe	value created within host-system
folate (HPLC)	36.0	µg	other method type	food composition table	148
niacin equivalents, total	1.2	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.8	mg	calculated as recipe	value created within host-system
riboflavine	0.15	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.08	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	0	µg	other method type	food composition table	148
vitamers pyridoxine (hydrochloride)	0.30	mg	other method type	food composition table	191
carotenoids, total	11231.8	µg	summation from constituent components	value created within host-system

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