Herb

Cracked Seed

Dill cracked seed is a prepared form of the seed, cut or sorted so cooks get consistent pieces without full breakdown. aromatic leaf, seed or root used to season rather than bulk. Match cooking time to piece size and moisture. add tender leaves late; hard stems and seeds can go in early. Use sound product and keep cut surfaces from drying out before the pan. Taste a scrap if quality seems uncertain before committing a whole batch.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedGroundPilafPreparedSimmeredToastedWhole

Traits

AromaticCrackedCracked SeedFaster CookPortionPrep ReadyShelf Stable

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 486

Amount per 100 g

Total Fat 31.8 g
Saturated Fat 4.77 g
Trans Fat 0 g
Monounsaturated Fat 11.1 g
Polyunsaturated Fat 15.9 g
Cholesterol 0 mg
Sodium 23.8 mg
Salt 0.05 g
Total Carbohydrate 32.2 g
Dietary Fibre 14 g
Total Sugars 0 g
Complex / starch 0 g
Protein 17.8 g
Water 14.2 g

Detailed nutrients

Energy 486 kcal
Water 14.2 g
Carbohydrates 32.2 g
- Fibre 14 g
Protein 17.8 g
Fat 31.8 g
- Saturated Fat 4.77 g
- Monounsaturated Fat 11.1 g
- Polyunsaturated Fat 15.9 g
  - Omega-3 1.91 g
Vitamins 347 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 0.92 mg
- Vitamin B5 — Pantothenic Acid 0.36 mg
- Vitamin B6 0.18 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 70.2 µg
- Vitamin C 2 mg
- Vitamin E 1.71 mg
- Vitamin K 254 µg
Minerals 468 mg
- Major Minerals 467 mg
  - Calcium 200 mg
  - Sodium 23.8 mg
  - Potassium 243 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 0.92 · vitamin-b5-pantothenic-acid: 0.36 · vitamin-b6: 0.18 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 70.2 · vitamin-e: 1.71 · vitamin-k: 254.3 ·

Minerals

Sodium: 23.84 · Potassium: 243 · Calcium: 200 · Iron: 1.5 ·

Seeds concentrate oil and protein for germination energy.

History

5000 BCE

Chefs insisted on fresh aromatic quality for dill finishes and infusions, including named cracked seed portions.

1900

Herb gardens and spice trades supplied dill for seasoning and medicine alike, including named cracked seed portions.

1950

Dried and fresh commercial packs of dill reached urban grocers, including named cracked seed portions.