scored 96/100
Dill weed is a fragrant herb rich in micronutrients, particularly iron, potassium, and vitamin C, with traditionally recognized digestive and anti-inflammatory properties.
0.1 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 96.
Dill (Anethum graveolens) is a feathery herb native to the Mediterranean and South Asia, with a long history in traditional medicine across multiple cultures. Per 100g of fresh dill weed, it provides exceptional micronutrient density: 6.59mg of iron (37% DV), 738mg potassium (21% DV), 208mg calcium (16% DV), and 85mg vitamin C (142% DV)—remarkable for an herb typically used in small quantities. Dill's primary bioactive compounds include carvone and limonene (volatile oils responsible for its aroma) and flavonoids with antioxidant properties. For longevity, dill is particularly valuable as a low-calorie flavor enhancer that supports digestive health, bone mineral density through its calcium-to-phosphorus ratio, and cardiovascular function via potassium content. The herb's iron content (especially when paired with vitamin C sources) supports healthy oxygen transport. While dill is consumed in modest amounts, its nutrient concentration makes it a valuable addition to a longevity-focused diet, particularly for those seeking to enhance mineral intake and reduce sodium reliance in cooking through flavorful alternatives.
Volatile oils (carvone and limonene) in dill stimulate digestive enzyme secretion and reduce intestinal gas formation, supporting optimal nutrient absorption and gut comfort
High calcium (208mg/100g) and favorable calcium-to-phosphorus ratio support bone mineral metabolism; vitamin K (though not quantified in this profile) in fresh dill contributes to osteocalcin activation
738mg potassium per 100g helps regulate blood pressure through vasodilation and sodium-potassium pump function, reducing hypertension risk
Flavonoids and volatile compounds reduce oxidative stress and inflammatory markers, supporting cellular longevity and reducing age-related disease risk
High vitamin C content (85mg/100g) enhances non-heme iron absorption (6.59mg/100g), particularly beneficial for plant-based diets
Dill is best consumed fresh with meals to optimize digestive enzyme stimulation and mineral absorption. For digestive benefits, consuming with lunch or dinner is ideal. For iron absorption, pair with vitamin C-rich meals.
Breaks a fast
Dill weed is minimally caloric (43 kcal/100g) and does not require timing considerations. Fresh consumption is preferred over dried to maximize volatile oils and heat-sensitive vitamins.
Per 100 g of the default form. Bars show how much higher or lower dill weed is than the average across 76 peer foods in this category. Green means a favorable direction; amber means the opposite.
Dill Weed is classified as a herbs & spices. Dill weed is a fragrant herb rich in micronutrients, particularly iron, potassium, and vitamin C, with traditionally recognized digestive and anti-inflammatory properties.
Dill Weed scores 96/100 in Formulate, making it an exceptional choice. Its strongest contributions come from Vitamin C, Manganese, Vitamin A. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 2 g serving provides about 0.1 g of protein (~0% of the 50 g daily value).
Not really. A 2 g serving provides about 0 g of fiber (~0% of the 28 g daily value).
Yes — it fits comfortably in most keto plans. A 2 g serving has about 0.1 g of net carbs (0.1 g total minus 0 g fiber).
Best any time of day. Dill is best consumed fresh with meals to optimize digestive enzyme stimulation and mineral absorption. For digestive benefits, consuming with lunch or dinner is ideal. For iron absorption, pair with vitamin C-rich meals.
A typical serving is around 2 g (~1 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 weed alongside several other herbs & spices sources.
Dill Weed pairs nicely with: Pair with fatty fish (salmon, sardines) because dill's volatile oils enhance flavor while complementing omega-3s, and vitamin C boosts iron absorption from both sources; Combine with leafy greens (spinach, kale) because dill's vitamin C increases non-heme iron bioavailability from greens, maximizing mineral intake; Pair with yogurt or fermented dairy because dill's digestive compounds enhance probiotic efficacy and support gut microbiome diversity; Combine with potassium-rich foods (sweet potato, avocado) because dill adds mineral density without sodium, creating synergistic cardiovascular benefits.
Encyclopedia entries that supply the same signature nutrients dill weed contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients dill weed contributes 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.