|
Spices, dill seed
| Calories 305 |
Calories from Fat 127 |
|
|
|
[1] |
| Total Carbohydrate 55g |
55% |
| Nutrient | Quantity | Units |
|---|
| Alcohol, ethyl | 0.00 | g | | Arginine | 1.26 | g | | Ash | 6.62 | g | | Caffeine | 0.00 | mg | | Calcium, Ca | 1516.00 | mg | | Carbohydrate, by difference | 55.17 | g | | Cholesterol | 0.00 | mg | | Copper, Cu | 0.78 | mg | | Energy | 1276.00 | kJ | | Energy | 305.00 | kcal | | Fatty acids, total monounsaturated | 9.41 | g | | Fatty acids, total polyunsaturated | 1.01 | g | | Fatty acids, total saturated | 0.73 | g | | Fiber, total dietary | 21.10 | g | | Folate, DFE | 10.00 | mcg_DFE | | Folate, food | 10.00 | mcg | | Folate, total | 10.00 | mcg | | Folic acid | 0.00 | mcg | | Histidine | 0.32 | g | | Iron, Fe | 16.33 | mg | | Isoleucine | 0.77 | g | | Leucine | 0.93 | g | | Lysine | 1.04 | g | | Magnesium, Mg | 256.00 | mg | | Manganese, Mn | 1.83 | mg | | Methionine | 0.14 | g | | Niacin | 2.81 | mg | | Phenylalanine | 0.67 | g | | Phosphorus, P | 277.00 | mg | | Phytosterols | 124.00 | mg | | Potassium, K | 1186.00 | mg | | Protein | 15.98 | g | | Retinol | 0.00 | mcg | | Riboflavin | 0.28 | mg | | Selenium, Se | 12.10 | mcg | | Sodium, Na | 20.00 | mg | | Theobromine | 0.00 | mg | | Thiamin | 0.42 | mg | | Threonine | 0.57 | g | | Total lipid (fat) | 14.54 | g | | Valine | 1.12 | g | | Vitamin A, IU | 53.00 | IU | | Vitamin A, RAE | 3.00 | mcg_RAE | | Vitamin B-12 | 0.00 | mcg | | Vitamin B-6 | 0.25 | mg | | Vitamin C, total ascorbic acid | 21.00 | mg | | Vitamin D | 0.00 | IU | | Vitamin D (D2 + D3) | 0.00 | mcg | | Water | 7.70 | g | | Zinc, Zn | 5.20 | mg | References:
- Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
- S.W. Leonard, K. Hardin, J.E. Leklem. "Vitamin B-6 Content of Spices". 2001 Journal of Food Composition and Analysis 14 Pg. 163 - 167
|
