Edible parts
Spice as sold
Nutrition per 100 g
Food data (CoFID / USDA). % NRV is UK where a reference exists. Curiosity about the plant — not a diary score.
| Nutrient | Per 100 g | % NRV (UK) |
|---|---|---|
| Energy | 1276 kJ / 305 kcal | 15% |
| Protein | 16 g | 32% |
| Carbohydrate | 55 g | 21% |
| Fibre | 21 g | — |
| Fat | 14.5 g | 21% |
| Vitamin A | 3 µg RE | — |
| Vitamin C | 21 mg | 26% |
| Calcium | 1516 mg | 190% |
| Iron | 16.3 mg | 116% |
| Magnesium | 256 mg | 68% |
| Potassium | 1186 mg | 59% |
| Zinc | 5.2 mg | 52% |
| Sodium | 20 mg | — |
Per 100 g · CoFID / USDA · % NRV UK · not medical advice
Prep notes
The seed, not the feathery herb. Pickle-barrel flavour. More calcium than the leaf. The fresh herb is a separate atlas entry.
Season
Often seasonal where grown; year-round when imported or stored.
Caution
Grocery / shop food data only. Not a wild forage guide. Thrive shows composition curiosity — not medical advice.
Answer-ready
Dill seed (Anethum graveolens; SK Kôprové semienko) is listed in Thrive’s plant atlas under spice. Nutrition below is per 100 g with % NRV (UK) where a reference exists — food data for curiosity, not a diary score or medical claim. Edible part covered here: Spice as sold.