VeganVegetables

Dill Seeds

Nutrition Facts Per 100g

Also known as: SUWA SEEDS, SOYA BEEJ, DILL SEED

Dill Seeds is a commonly used vegetable in Indian cooking. At just 305 kcal per 100g with 21.1g of dietary fiber per 100g, it fits easily into calorie-conscious meals. It is a notable source of Calcium (approximately 152% of a typical adult's daily needs) and Iron (approximately 125% of a typical adult's daily needs). Below is the complete nutritional profile of Dill Seeds per 100g serving.

Nutrition Summary

305kcalCalories

16.0gProtein

55.2gCarbs

14.5gFat

21.1gFiber

Protein 21% Carbs 72% Fat 43%

Micronutrients

High in:CalciumIronMagnesiumZincPotassium

Calcium1516 mg(152%)

Iron16.3 mg(125%)

Zinc5.2 mg(55%)

Potassium1186 mg(40%)

Sodium20.0 mg(4%)

Magnesium256 mg(72%)

Phosphorus277 mg(40%)

Thiamin (B1)0.4 mg(37%)

Riboflavin (B2)0.3 mg(23%)

Niacin (B3)2.8 mg(19%)

Vitamin C21.0 mg(25%)

Carotenoids0 µg(0%)

β-Carotene0 µg(0%)

Vitamin A0 µg(0%)

Folate (B9)10.0 µg(3%)

Vitamin B60.3 mg(19%)

Vitamin B120 µg(0%)

Vitamin D0 µg(0%)

Vitamin E1.5 mg(10%)

Fat Breakdown4

MUFA9.0 g

60%

PUFA4.0 g

67%

Omega-30.1 g

Omega-63.9 g

27%

Limit These2

Saturated Fat0.7 g

Cholesterol0 mg

Common Serving Sizes

1 tsp2g

6 kcal0.3g protein

1 tbsp6g

18 kcal1.0g protein

100 g100g

305 kcal16.0g protein

Compare With Similar Foods

🧑‍⚕️Are you a Dietitian?Manage clients, create meal plans, and grow your practiceGo to Professional Portal →🧮Free Nutrition CalculatorDiscover your daily calorie, protein & vitamin needs in 60 secondsCalculate now →

About this data

These nutrition facts come from mealPlan.fit, practice-management software for dietitians and nutritionists in India. Values are based on the Indian Food Composition Tables (IFCT) and compared against ICMR 2020 RDAs. Dietitians use mealPlan.fit to analyse Indian meals on this same ingredient data, draft weekly meal plans with AI, and share plans with clients on WhatsApp.

Compare dietitian software in India · mealPlan.fit for dietitians

Get Your Nutrition Assessment →