How many calories are in 100 grams of dill

Dill (literally from Greek - fragrant) - a spicy herb, known practically in all countries. In ancient cultures, wreaths were given to winners, and bouquets made from dill were given to lovers.

Today it is a favorite spice greenery, without which no hostess can do. It contains twice as much calcium as milk. Moreover, dill is the record holder for the presence of vitamin C: there is more of this compound in the plant than in citrus fruits. What else is dill useful, what is its composition and energy value, methods of consumption and storage - we will tell in the article.

Chemical composition, trace elements and vitamins of dill

The ratio of proteins, fats, carbohydrates: 26.9%, 5.4% and 67.7%. Below is the number of components of dill per 100 g of product.

• proteins - 3.46 g;
• fats - 1.12 g;
• carbohydrates - 4.92 g;
• dietary fiber (fiber) - 2.1 g;
• ash - 2.45 g;
• water - 85.95 g.

Fatty acid:

• palmitic (0.05 g) - is responsible for the renewal and regeneration of the skin;
• stearic (0.01 g) - moisturizes the skin, protects against ultraviolet rays;
• oleic (0.8 g) - reduces the risk of heart disease, diabetes, lowers blood pressure;
• linoleic acid (0.08 g) - participates in lipid metabolism, is useful for the brain and liver cells;
• linolenic (0.01 g) - inhibits the growth of cancer cells, it is necessary for strengthening hair and nails.

Fatty acids support the work of the heart, help normalize blood circulation, mobilize the body's defenses, prevent the formation of tumors, and strengthen the immune system.

Macronutrients are responsible for the condition of the skin, nails, hair, strengthen the walls of blood vessels, prevent their fragility:

• potassium - 740 mg;
• calcium - 209 mg;
• magnesium - 55 mg;
• sodium - 61 mg;
• phosphorus - 69 mg.

Trace elements contribute to the construction of cells, ensure the work of the endocrine system, strengthen the joints:

• iron - 6.6 mg;
• manganese - 1.26 mg;
• copper - 0.15 mg;
• zinc - 0.91 mg.

Vitamins:

• vitamin A (retinol equivalent) - a natural antioxidant, increases the body's defenses, promotes tissue regeneration, has a beneficial effect on the sex glands;
• vitamin C (ascorbic acid) - necessary for blood vessels, bones, connective tissue, removes toxins, protects against infections, lowers cholesterol;
• vitamin E (tocopherol) - antioxidant, rejuvenates, slows down cell aging, improves blood flow, prevents the formation of plaques and blood clots, is useful for the genitourinary system;
• B1 - thiamine stimulates the brain, is necessary for the heart and the endocrine system, is useful for nerve cells;
• B2 - riboflavin is necessary for hormones and erythrocytes, promotes the growth and renewal of tissues;
• B3 (PP) - niacin provides protein metabolism, normalizes the gastrointestinal tract and pancreas, lowers pressure, vasodilator, affects blood composition;
• B5 - pantothenic acid is necessary for metabolism, regulates the intestines, supports the nervous and immune systems, heals wounds;
• B9 - folic acid normalizes the process of hematopoiesis, optimizes the function of the digestive system, promotes cell growth and division, participates in lipid metabolism;
• B6 - pyridoxine is necessary for the production of hemoglobin and hormones, relieves numbness, cramps, muscle spasms, and normalizes the central nervous system.

Essential amino acids: arginine, valine, isoleucine, leucine, lysine, in small amounts histidine, methionine, threonine, tryptophan, etc.

Reference. Essential amino acids are the structural components of protein that the body itself cannot synthesize. Necessary for the regulation of hormonal levels, the work of the nervous system.

Replaceable amino acids: aspartic, glutamic acid, alanine, glycine, proline, serine, tyrosine.

Reference. The body receives ready-made nonessential amino acids from food, they stabilize metabolic processes, promote the growth of muscle tissue, play the role of neurotransmitters - conductors of nerve impulses.

Calorie content of dill per 100 g

In dietetics, dill is classified as a food with a negative energy value. For those who limit themselves to high-calorie foods, dill is simply irreplaceable. In addition, these greens available to all replenish the "vitamin" hunger and support the body throughout the year.

Fresh

Energy value per 100 g - only 38-40 kcal, depending on climate, conditions and place of cultivation. In one branch - 10 g, in a bunch - 15-20 g. Even following a strict diet, you can season any dishes with dill, this will not affect the daily allowable calorie intake.

Important. Doctors-immunologists and nutritionists recommend using mainly fresh dill, it retains more nutrients.

Dried

About 15-20 years ago, housewives stocked up on dill for the winter in the only way - they dried finely chopped greens. If there is no good freezer in the house, this method is still the most affordable and simple.

Important. Properly dried dill greens, without exposure to direct sunlight, retain their spicy smell and beneficial properties by 95-98%.

The nutritional value of dried dill changes due to moisture loss (per 100 g) - 78-80 kcal.

It is recommended to dry the seeds, they give a stronger smell, they contain three times more fat, the nutritional and energy value of dill seeds reaches 300 kcal per 100 g.

Frozen

Today, freezing is the most optimal way to preserve greenery for a long period.

Important. When deep frozen, without periodic defrosting, dill retains vitamins and nutrients by 100%.

The calorie content and the ratio of proteins, fats and carbohydrates in frozen dill are also preserved - 38-40 kcal.

Freeze clean, dry, finely chopped greens, store in special containers or in a plastic bag.

Canned

Dill is added to conservation only as a spice, the calorie content of greens does not change (up to 40 kcal per 100 g), but it almost completely loses its useful properties.

Pickled

Any marinade and brine is heat-treated, dill loses its beneficial properties, vitamins and minerals, the calorie content remains - 38-40 kcal per 100 g.

Dill oil

Dill oil is an oil extract made from dill or fennel seeds.

Reference. Fennel (pharmaceutical dill or voloshsky) is an essential oil plant of the Umbrella family.

At home, the seeds are crushed in a wooden mortar by hand or crushed with a coffee grinder, olive oil is added in equal proportions, and stored in a cool dark place.

In industry, dill oil is obtained by steam distillation. The raw material is pre-dried seeds. The finished product is a colorless or greenish volatile liquid with a spicy sweetish aroma.

The energy value of dill oil is 890 kcal per 100 g. In 1 tsp. - 5 years, in 1 st. l. - 16 g.

The benefits and harms of dill

Medically dill is a priceless product:

• rich in retinol, it provides the function of growth and metabolism, prevents eye diseases;
• thanks to the vitamin composition and essential oils, it improves well-being, activates mental activity, relieves nervousness and tension;
• has a beneficial effect on cell metabolism and cell structure;
• prevents hair loss, brittle nails, maintains the condition of the skin and mucous membranes;
• normalizes the activity of the nervous system, mobilizes the body's defenses;
• prevents blockage of blood vessels, strengthens capillaries, increases hemoglobin, cleanses blood and vessels;
• micro- and macroelements are involved in the processes of hematopoiesis, improve blood composition, lower sugar and cholesterol levels, and support heart function;
• dietary fiber normalizes intestinal function, gently removes toxins and heavy metal salts from the body;
• dill water relieves babies from colic;
• folic acid reduces fat deposition on internal organs, folates normalize lipid metabolism, is indispensable for bone marrow;
• dill greens - a natural immunomodulator, reduces the risk of malignant tumors, blocks inflammatory processes;
• good for women - prevents uterine bleeding, normalizes the menstrual cycle;
• tincture seed treat bronchitis, used as an expectorant.

This product has no direct contraindications and restrictions.

Given the properties of the plant, composition and action, it is recommended to use it with caution in the following cases:

• under reduced pressure, the main danger is excessive use;
• in cases of food allergies, when symptoms appear - itching, sneezing, watery eyes, a rash on the body - dill is excluded from the diet.

Application features

In addition to cooking, dill, essential oil, seeds are used in folk medicine:

• tincture of seeds treat motion sickness;
• essential oil is added to homeopathic remedies;
• used as a massage oil in the fight against cellulite;
• with acne, with tincture of dill seeds, wipe problem areas of the skin;
• with gruel from mashed fresh greens, heal wounds and burns, relieve inflammation of the skin;
• compresses from a decoction of seeds relieve eye fatigue with overexertion;
• for bloating, it is recommended to chew dill seeds.

Fennel essential oil is used in the soap industry, in the production of perfumes and cosmetics, for example, creams, colognes, toothpaste, after-shave products.

In the food industry, dill oil is used to make alcoholic beverages: brandy, vermouth, liqueurs, etc. - for flavor saturation.

Conclusion

Dill is not just a fragrant spice with a unique smell and taste, it is a priceless gift of nature, a green first-aid kit, a guarantee of health, beauty and longevity. It is useful in a wide range of diseases and is indicated for people of all ages, from infancy.