Herb

Whole Seed

Dill whole 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. Even thickness matters more than elaborate marinades for consistent doneness.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshGroundPreparedStored WholeToastedWhole

Traits

AromaticIntactPortionPrep ReadyRecipe UnitShelf StableStorageWhole Seed

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 473

Amount per 100 g

Total Fat 29.7 g
Saturated Fat 4.46 g
Trans Fat 0 g
Monounsaturated Fat 10.4 g
Polyunsaturated Fat 14.9 g
Cholesterol 0 mg
Sodium 25.9 mg
Salt 0.05 g
Total Carbohydrate 35.6 g
Dietary Fibre 12 g
Total Sugars 1.05 g
Complex / starch 1.03 g
Protein 15.7 g
Water 15 g

Detailed nutrients

Energy 473 kcal
Water 15 g
Carbohydrates 35.6 g
- Sugars 1.05 g
- Starch 1.03 g
- Fibre 12 g
Protein 15.7 g
Fat 29.7 g
- Saturated Fat 4.46 g
- Monounsaturated Fat 10.4 g
- Polyunsaturated Fat 14.9 g
  - Omega-3 2.23 g
Vitamins 447 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 1.18 mg
- Vitamin B5 — Pantothenic Acid 0.47 mg
- Vitamin B6 0.23 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 90.9 µg
- Vitamin C 2 mg
- Vitamin E 2.23 mg
- Vitamin K 332 µg
Minerals 285 mg
- Major Minerals 284 mg
  - Calcium 39 mg
  - Sodium 25.9 mg
  - Potassium 219 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: 0.12 · vitamin-b3-niacin: 1.18 · vitamin-b5-pantothenic-acid: 0.47 · vitamin-b6: 0.23 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 90.9 · vitamin-e: 2.23 · vitamin-k: 332.3 ·

Minerals

Sodium: 25.87 · Potassium: 219 · Calcium: 39 · Iron: 1.5 ·

Seeds concentrate oil and protein for germination energy.

History

5000 BCE

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

1900

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

1950

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