Dill, seed

Dill (Anethum graveolens) is a yearly herb in the family Apiaceae. It is cultivated mainly in Eurasia where food flavoring is done using its leaves and seeds. Dill has been used as an amazing weapon to remedy many health problems. During the middle Ages, they were said to be used as a defence mechanism against witchcraft and enchantments. Recently, virtually all the parts of dill grown above the ground are useful in combating sicknesses.

Uses

Dill seeds are generally used widely as flavoring for different dishes.
Dill seed is sometimes applied to the mouth and throat for pain and swelling.
It is used for several digestive problems like loss of appetite, flatulence, gallbladder complaint etc.
Other medical uses of dill seed include treatment of fever and colds, cough, bronchitis, nerve pain, sleep disorder etc.

Dill seeds Nutrition Facts: Calories, Carbs, and Health Benefits

Dill seeds are composed of 7.7% water, 55.17% carbohydrates, 15.98% protein, and 14.54% fat. If you consume one teaspoon of ground dill seeds it will provide you with 1.324 grams of carbohydrates. That translates to 1.02 percent of the 130 grams of carbohydrates people should include in their daily diet, according to the Institute of Medicine (US). That same in a 100 gram amount, dill seeds supply 305 calories and are a rich source of Vitamin B1 (thiamin), Vitamin C (ascorbic acid), and Vitamin B2 (riboflavin) (38%, 28%, and 25.82% of the Daily Value, respectively). So if you have dill seeds in your diet, it helps your body to convert the food into energy, maintain proper functioning of nerves and muscles, protect itself from cardiovascular deseases and it is effective against cell deathheart failure due to thiamine deficiencyfatigue and loss of appetite. In addition they contain a considerable amount of Calcium, Manganese and Iron attaining 151.6%, 101.83% and 90.72% of the Daily Value in a 100 g (3.5 Oz), respectively.