Dill

Food · Vegetable · Food, Typed Supps

A soft, feathery herb traditionally used to calm an upset stomach — eaten in small amounts, so its nutrient numbers are mostly theoretical.

Stage by stage

Intake (Aromatic oils released): Chewing releases dill's aromatic oils along with a little vitamin A and folate.
Stomach (Breakdown begins): Stomach acid begins breaking down the small amount of leaf used in a dish.
Small intestine (Trace nutrients absorbed): A small amount of vitamin A, vitamin C, and folate is absorbed — small because a serving is a sprig or two.
Bloodstream & gut (Brief circulation, local action): Absorbed nutrients circulate briefly, while dill's oils may have a mild local effect on digestion.

Timing

Best added at the end of cooking or used raw, any meal — heat fades its flavor quickly.

Time to effect

N/A: At typical serving sizes, dill's contribution is mainly flavor and tradition rather than a measurable nutrient effect over time.

Allergens

None of the fourteen major allergens. Derived from what this food is, not from a product label.

Eating patterns

Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher, Keto, Gluten-free. Depends on the product: Low-FODMAP.

Satiety

Not scored: the satiety index is measured on 240 kcal servings, and nobody eats a 240 kcal serving of this. The question does not apply rather than the answer being unknown.

Environmental footprint

0.5 kg CO2e and 108 litres of freshwater per kg, matched to "Other vegetables" in Poore & Nemecek (2018), Science 360.

Cost band

Pricey — roughly £25 per kg, as a band midpoint rather than a price.

Key nutrients

Nutrition per 100g

Calories: 40.6
Protein: 3.4g
Carbohydrate: 2.5g
of which sugars: 1.2g
Fat: 1.2g
of which saturated: 0.1g
Fibre: 3.3g
Sodium: 42mg

Food vs. supplement

There's no real supplement equivalent to fresh dill — its role is culinary. The vitamin A and folate content is real but the amount used per serving is small, so it's a flavor and trace-nutrient addition rather than a significant nutrient source.

Kitchen tip

Add fresh dill at the very end of cooking or straight onto the finished dish, since its delicate oils fade quickly with heat.

Common myth

"Dill's high vitamin A and folate content per 100g makes it a meaningful daily source." In reality: A real serving of dill is a small handful of fronds, well short of the 100g used for lab analysis, so in practice it contributes a modest amount of either nutrient.

Recipes that use it

In the glossary

Absorption