Spices, dill seed
FDC 170925tsp (2 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 93 · +0 vs Spices & herbs medianDill seed posts an Elite score of 93 of 100, ranking 31st of 60 in spices and herbs, with calcium at 117% DV, iron at 91% DV, dietary fiber at 75% DV and magnesium at 61% DV all concentrated in the small, dried seed.
The seeds are typically added whole to pickling brine, bread, or roasted vegetables for their sharp, slightly bitter flavor rather than consumed in bulk. A 1 tsp (2 g) serving is standard kitchen use, so the impressive per-100g percentages come from a much larger quantity than anyone would actually cook with at once. No limits are flagged for dill seed.
See how this score is calculated, build a plate around spices, dill seed, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 305 kcal | 15% |
| Total fat | 15 g | 19% |
| Saturated fat | 0.73 g | 4% |
| Cholesterol | 0 mg | 0% |
| Sodium | 20 mg | 1% |
| Carbohydrate | 55 g | 20% |
| Dietary fiber | 21 g | 75% |
| Sugars | - | |
| Protein | 16 g | 32% |
| Potassium | 1190 mg | 25% |
| Calcium | 1520 mg | 117% |
| Iron | 16 mg | 91% |
| Magnesium | 256 mg | 61% |
| Vitamin C | 21 mg | 23% |
| Vitamin A | 3 µg | 0% |
| Vitamin E | - |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 6 kcal | 0% |
| Total fat | 0.29 g | 0% |
| Saturated fat | 0.01 g | 0% |
| Cholesterol | 0 mg | 0% |
| Sodium | 0.4 mg | 0% |
| Carbohydrate | 1.1 g | 0% |
| Dietary fiber | 0.42 g | 2% |
| Sugars | - | |
| Protein | 0.32 g | 1% |
| Potassium | 24 mg | 1% |
| Calcium | 30 mg | 2% |
| Iron | 0.33 mg | 2% |
| Magnesium | 5.1 mg | 1% |
| Vitamin C | 0.42 mg | 0% |
| Vitamin A | 0.06 µg | 0% |
| Vitamin E | - |
Source: USDA FoodData Central · Public domain
FDC 170925Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the spices & herbs median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Rosemary, freshDensity 93 vs 93Spices, poultry seasoningDensity 93 vs 93Spices, coriander seedDensity 94 vs 93Original analysis by NutriVerdict
In the kitchen and how to use it
Dill seed comes from the same plant as fresh dill weed but has a firmer, more concentrated flavor, closer to caraway than to the feathery herb, with a slight citrus edge. It is best known as a pickling spice, added whole to the brine for pickled cucumbers, beets, or green beans, and it also flavors rye bread, sauerkraut, and some fish dishes, particularly gravlax and other cured salmon preparations. Toasting the seeds briefly in a dry pan before grinding brings out more of their aroma for use in spice rubs.
Keep dill seed in a sealed container away from light and heat, where its flavor will hold for roughly a year or more before fading. A one-teaspoon serving (2 grams) contributes only a small fraction of the 305 calories per 100 grams, since it is used sparingly. Per 100 grams, dill seed is notably rich in calcium, at 117% of the Daily Value, and iron, at 91%, with 21.1 grams of fiber, though at typical pickling-spice quantities its role in a dish is almost entirely about flavor rather than nutrient intake.
Frequently asked questions about spices, dill seed
How many calories are in dill seed?
Dill seed has 305 calories per 100 grams, but a one-teaspoon serving of 2 grams adds only a small amount to a dish.
What is dill seed used for?
It is most commonly used as a pickling spice for cucumbers and other vegetables, and it also flavors rye bread and cured fish like gravlax.
Is dill seed the same as dill weed?
No, dill seed comes from the same plant but has a firmer texture and a stronger, more caraway-like flavor than the feathery fresh dill weed.