All You Need to Know About Dill
One cup (9 grams) of fresh dill sprigs provides approximately:
Vitamin C: 8% of the Daily Value (DV),
Manganese: 5% of the DV,
Vitamin A: 4% of the DV,
Folate: 3% of the DV,
Iron: 3% of the DV.
Fresh dill is very low in calories, yet a surprisingly good source of several essential vitamins and minerals, including vitamin C, manganese, and vitamin A.
Vitamin A is an essential nutrient that is important for maintaining vision and supporting a healthy immune system. It also plays a role in male and female reproduction.
Similarly, vitamin C is vital for your immune system and helps with bone formation, wound healing, and metabolism.
Additionally, it has been shown to be a potent antioxidant that helps protect your cells against damage caused by unstable molecules known as free radicals.
Dill is also a good source of manganese. While needed in very small amounts, it is an essential mineral that supports normal functioning of your brain, nervous system, and metabolism of sugar and fat.
Furthermore, fresh dill provides 1–2% of the DV for calcium, copper, magnesium, potassium, riboflavin, and zinc.
However, as fresh dill is usually consumed in smaller quantities than 1 cup (9 grams), the amount of nutrients you get from sprinkling it over your food will be considerably less.
As for dill seeds, they have many similar nutritional benefits. One tablespoon (6.6 grams) of seeds provides 8% of the DV for calcium, 6% of the DV for iron, and 1–5% of the DV for magnesium, manganese, phosphorus, and potassium.
Potential benefits of dill!
With its name derived from the Old Norse word “dilla,” which means to soothe, dill has been used since ancient times to treat colic in infants and digestive diseases, as well as to help with breastfeeding.
While these more traditional uses have not been supported by research, dill has been shown to have other potential health benefits.
Rich in antioxidants!
Antioxidants are naturally occurring compounds that help protect cells against damage caused by unstable molecules known as free radicals.
As a result, research suggests that consuming foods rich in antioxidants may help reduce chronic inflammation and prevent or even treat certain conditions, including heart disease, Alzheimer’s, rheumatoid arthritis, and certain forms of cancer.
Both the seeds and leaves of the dill plant have been found to be rich in several plant compounds with antioxidant properties, including:
Flavonoids. These plant compounds have been associated with a reduced risk of heart disease, stroke, and some forms of cancer. They may also play an important role in brain health.