Spices, dill seed
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
mg per 100 grams | Significant amount | Priority | Nutrient |
---|---|---|---|
15980 | Protein | ||
14540 | Total lipid (fat) | ||
9360 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
7700 | Water | ||
6620 | ASH, TOTAL | ||
1516 | Significant | Calcium, Ca | |
1186 | Potassium, K | ||
960 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
580 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
277 | Phosphorus, P | ||
256 | Magnesium, Mg | ||
150 | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | ||
100 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
50 | FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid) | ||
20 | Sodium, Na | ||
16.33 | Iron, Fe | ||
10 | FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid) | ||
10 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
5.2 | Zinc, Zn | ||
2.807 | Niacin | ||
0.418 | Thiamin | ||
0.284 | Riboflavin | ||
0.25 | Vitamin B-6 | ||
0.015899999999999997 | Vitamin A, IU | ||
0.003 | Vitamin A, IU |