Spices, dill weed, fresh

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
85950 Water
3460 Protein
2450 ASH, TOTAL
1120 Total lipid (fat)
798 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
738 Potassium, K
208 Calcium, Ca
82 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
66 Phosphorus, P
61 Sodium, Na
55 Magnesium, Mg
49 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
13 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
9 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
4 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
1.57 Niacin
1.264 Manganese, Mn
1 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
1 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
0.91 Zinc, Zn
0.397 Pantothenic acid
0.296 Riboflavin
0.185 Vitamin B-6
0.15 Folic acid
0.146 Copper, Cu
0.058 Thiamin

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