Dill, fresh

Dill is a leafy herb used to flavour food. The figures here describe fresh dill, which provides vitamins and minerals, including vitamin A, vitamin C, calcium and potassium. Per 100g, it contains 1015µg of vitamin A (retinol equivalent), 86mg of vitamin C, 340mg of calcium and 750mg of potassium.

Vitamin A supports normal vision and immune function, while vitamin C helps the body form collagen and absorb iron from plant foods. Calcium helps maintain bones and teeth, and potassium contributes to normal nerve and muscle function. Herbs are generally eaten in small amounts, so their contribution depends on how much is used. Full nutrient figures are in the tables below.