scored 94/100
Also known as anethum graveolens, dill fruit
Dill seed is the warm, carvone-rich fruit of Anethum graveolens, an exceptionally calcium- and fiber-dense pickling spice and the traditional basis of gripe water for digestive relief.
0.7 g net carbs after fiber.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 94.
Dill seed (Anethum graveolens) is the dried fruit of the same plant that yields feathery dill weed, but the flat, ribbed tan seeds carry a stronger, warmer, more caraway-like flavor dominated by carvone, accompanied by limonene and dillapiole. A pickling staple across Europe and South Asia, dill seed is also among the most calcium-dense culinary spices at about 1516mg per 100g, with 21.1g of fiber, 16.3mg of iron, 256mg of magnesium, and 1186mg of potassium. Its carvone-rich essential oil underlies a long carminative tradition: dill water, or gripe water, was historically given to soothe infant colic and adult indigestion, and laboratory studies show antimicrobial and antispasmodic activity. The seeds also provide antioxidant flavonoids such as quercetin and phenolic acids. Stronger and more bitter than fresh dill weed, dill seed is used in smaller amounts, classically in dill pickle brines, rye breads, sauerkraut, and braised cabbage and potatoes. For longevity-focused cooking, it concentrates dense calcium and fiber and aromatic digestive oils into a small, assertive seed. Toasting lightly deepens its flavor before use.
Carvone-rich dill oil relaxes gastrointestinal smooth muscle as a carminative; it is the traditional basis of gripe water for colic and indigestion
Carvone, limonene, and dillapiole inhibit bacterial and fungal growth in laboratory and food-preservation studies
About 1516mg calcium per 100g, with magnesium and phosphorus, supplies minerals central to bone mineralization
Quercetin and phenolic acids scavenge free radicals while 21g of fiber per 100g supports gut motility
Dill seed's carminative and gripe-water tradition make it most beneficial taken with or after meals to support digestion.
Fasting-compatible
Used in small amounts it adds negligible calories; dill seed tea is fasting-compatible.
Per 100 g of the default form. Bars show how much higher or lower dill seed is than the average across 76 peer foods in this category. Green means a favorable direction; amber means the opposite.
Dill Seed is classified as a herbs & spices. Dill seed is the warm, carvone-rich fruit of Anethum graveolens, an exceptionally calcium- and fiber-dense pickling spice and the traditional basis of gripe water for digestive relief.
Dill Seed scores 94/100 in Formulate, making it an exceptional choice. Its strongest contributions come from Calcium, Iron, Copper. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 2 g serving provides about 0.3 g of protein (~1% of the 50 g daily value).
Not really. A 2 g serving provides about 0.4 g of fiber (~2% of the 28 g daily value).
Yes — it fits comfortably in most keto plans. A 2 g serving has about 0.7 g of net carbs (1.1 g total minus 0.4 g fiber).
Best in the after meals. Dill seed's carminative and gripe-water tradition make it most beneficial taken with or after meals to support digestion.
A typical serving is around 2 g (~6 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating dill seed alongside several other herbs & spices sources.
Dill Seed pairs nicely with: Use in vinegar-based pickle brines because acidity carries dill seed's carvone aroma and complements its warm flavor; Pair with cabbage and potato because the carminative oils ease digestion of starchy and gas-forming vegetables; Combine with fish and sour cream because the seed's warm note balances rich, creamy, and oily foods; Add to a fat source such as butter or oil because the active carvone and limonene are fat-soluble.
Encyclopedia entries that supply the same signature nutrients dill seed contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients dill seedcontributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.