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 |
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 | MI0325 | 2,772 µg-RE | 369 % |
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 | |
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 |