Dill, fresh, raw
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 |
---|---|---|---|
1200000 | Sugars, total | ||
89400 | Water | ||
3400 | Protein | ||
3300 | Fiber, total dietary | ||
2500 | Carbohydrate | ||
2100 | ASH, TOTAL | ||
1300 | Starch | ||
1200 | Total lipid (fat) | ||
800 | Fatty acids, total monounsaturated | ||
800 | Glucose (dextrose) | ||
400 | Fructose | ||
370 | Potassium, K | ||
170 | Calcium, Ca | ||
170 | Energy | ||
100 | Fatty acids, total polyunsaturated | ||
66 | Vitamin C | ||
60 | Fatty acids, total saturated | ||
55 | Phosphorus, P | ||
42 | Sodium, Na | ||
31 | Magnesium, Mg | ||
6.24 | Carotene, beta | ||
1.9 | Iron, Fe | ||
1.63 | Niacin | ||
1.04 | Vitamin A, IU | ||
0.9 | Zinc, Zn | ||
0.6 | Manganese, Mn | ||
0.54 | Riboflavin | ||
0.18 | Pyridoxine (Vitamin B6 | ||
0.17 | Thiamin | ||
0.15 | Folic acid | ||
0.07 | Carotene, alpha | ||
0.07 | Cryptoxanthin, beta | ||
0.03 | Copper, Cu | ||
0.0066 | Iodine (I) | ||
0.0001 | Selenium, Se |