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

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