Nutritional Composition of Dill Seed per 100 g |
| Composition | USDA Handbook 8-2 | ASTA |
| Water (g) | 7.70 | 6.5 |
| Food energy (kcal) | 305 | 435 |
| Protein (g) | 15.98 | 13.0 |
| Fat (g) | 14.53 | 17.9 |
| Carbohydrates (g) | 55.17 | 56.4 |
| Ash (g) | 6.62 | 6.0 |
| Calcium (g) | 1.516 | 1.6 |
| Phosphorus (mg) | 277 | 210 |
| Sodium (mg) | 20 | 10 |
| Potassium (mg) | 1186 | 1100 |
| Iron (mg) | 16.32 | 11.8 |
| Thiamine (mg) | 0.418 | 0.42 |
| Riboflavin (mg) | 0.284 | 0.28 |
| Niacin (mg) | 2.807 | 0.28 |
| Ascorbic acid (mg) | -- | ND |
| Vitamin A activity (RE) | 5 | 5 |
| Composition of Foods, Spices and Herbs. USDA Agricultural Handbook 8-2, January 1977. |
| The Nutritional Composition of Spices. ASTA Research Committee. February 1977. |
| ND = Not detected. |
