Dillrich in vitamins and minerals such as: vitamin A - 83.3%, beta-carotene - 90%, vitamin C - 111.1%, vitamin E - 11.3%, vitamin K - 52.3%, potassium - 13 , 4%, calcium - 22.3%, magnesium - 17.5%, phosphorus - 11.6%, cobalt - 34%, manganese - 63.2%, copper - 14.6%, chromium - 40.6%

Why Dill is useful

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintenance of immunity.
• B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta-carotene is equivalent to 1 mcg of vitamin A.
• Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to looseness and bleeding of the gums, nosebleeds due to increased permeability and fragility of blood capillaries.
• Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin K regulates blood clotting. Lack of vitamin K leads to an increase in blood clotting time, a lowered content of prothrombin in the blood.
• Potassium is the main intracellular ion, which takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

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Dill is one of the most common spices in the kitchen. Possessing an irreplaceable aroma, it has become a favorite seasoning of both housewives and honored professional chefs. In the article, we will consider how to correctly take into account the calorie content when organizing a healthy diet, as well as the beneficial properties and methods of using dill.

Calorie content of dill per 100 grams

In cooking, dill is used by seasoning a dish with fresh aromatic herbs, or in a dried, frozen form: any of these options will improve the taste of the dish. If you, for example, are on a diet and count calories, knowing the calorie content of dill and observing the balance of proteins, fats and carbohydrates (KBZhU) is simply necessary.

During heat treatment, part of the nutrients (chemical elements necessary for a person) are lost, so you need to add spice to food after removing the dish from the fire. Dill can be attributed to foods with a negative calorie content, since when processing this seasoning, the body spends more energy than it received.

Below is the nutritional value of dill depending on the preservation method (fresh, dry, frozen). Average information is given per 100 g of finished food product. Values \u200b\u200bmay vary depending on where it was grown and how it was processed.

Fresh

The largest amount of valuable substances is found in a fresh plant. Dill must be used immediately after collection, as over time, some of the nutrients are lost.
100 g of fresh herbs have an energy value of 40 kcal and contain:

• proteins - 2.5 g;
• fat - 0.5 g (linoleic, oleic, palmitic, petroselinic fatty acids);
• carbohydrates - 6.3 g, including sucrose, maltose, xylose, starch.

The rest of the composition is water, ash, dietary fiber.

The calorie content of fresh herbs is so low that, even following a diet, you can easily season any dishes with it to improve the taste and without prejudice to the figure. Eating a bundle of 15 g, you get only 6 kcal.

Dried

The easiest and most affordable method for preserving dill is drying. At the same time, dried herbs retain the spicy aroma of fresh herbs, and due to the evaporation of moisture, the amount of nutrients increases. The spice is stored in this form for up to several months without loss of quality.
The energy and nutritional value of dill changes during drying as follows - 100 g of dried herbs have an energy value of 78 kcal and contain:

• proteins - 19.96 g;
• fat - 4.36 g;
• carbohydrates - 55.82 g.

In addition to greens, dill seeds are also dried, which have a stronger spicy aroma. The calorie content of seeds and the composition of BZHU are higher compared to greens.

100 g of seeds have an energy value of 305 kcal and contain:

• proteins - 16 g;
• fat - 15 g;
• carbohydrates - 55 g.

Frozen

The best way to preserve dill is by freezing it. When deep frozen, fresh spicy herbs do not lose their aroma and at the same time preserve useful substances in full.
100 g of frozen herbs have an energy value of 40 kcal and contain:

• proteins - 16 g;
• fat - 15 g;
• carbohydrates - 55 g.

Important! The calorie content of greens does not change when canning- 40 kcal, and, for example, dill chips will raise the calorie content to 517 kcal.

Chemical composition and energy value

Possessing a minimal calorie content, dill nevertheless has in its chemical composition a huge amount of rare elements and vitamins, which are so necessary for the life of the body.

Below is the composition and energy value of dill in accordance with the reference book on the chemical composition of food (author I. M. Skurikhin).

Energy (nutritional) value:

• calorie content - 40 kcal;
• proteins - 2.5 g;
• fats - 0.5 g;
• carbohydrates - 6.3 g;
• dietary fiber - 2.8 g;
• organic acids - 0.1 g;
• water - 85.5 g;
• unsaturated fatty acids - 0.1 g;
• mono- and disaccharides - 6.2 g;
• starch - 0.1 g;
• ash - 2.3 g;
• saturated fatty acids - 0.1 g

Macronutrients:

• calcium Ca - 223 mg;
• magnesium Mg - 70 mg;
• sodium Na - 43 mg;
• potassium K - 335 mg;
• phosphorus R - 93 mg.

Trace elements:

• Iron Fe - 1.6 mg;
• Zinc Zn - 0.91 mg;
• Copper Cu - 146 μg;
• Manganese Mn - 1.264 mg

Vitamins:

• PP - 0.6 mg;
• beta-carotene - 4.5 mg;
• A (P3) - 750 μg;
• B1 (thiamine) - 0.03 mg;
• B2 (riboflavin) - 0.1 mg;
• B5 (pantothenic acid) - 0.3 mg;
• B6 (pyridoxine) - 0.2 mg;
• B9 - 27 mcg;
• C - 100 mg;
• E (T3) - 1.7 mg;
• PP (niacin equivalent) - 14 mg.

By seasoning a salad or soup with young herbs, you will replenish your body with the necessary microelements and vitamins, and the active substances of the plant in question will have a disinfecting, sedative and analgesic effect.

Did you know? In terms of calcium content (223 mg), spicy herbs are superior to milk (120 mg), and the calcium content in seeds (1516 mg) is higher than in beans and peas (150 mg). In terms of vitamin C content (100 mg), dill overtook oranges (60 mg).

The benefits and harms of the plant

Most people begin acquaintance with dill in infancy, because pediatricians prescribe dill water for bloating and colic in the abdomen from the first month of life.

Due to its chemical composition, medicinal properties and minimum calorie content, this unpretentious plant fights against many ailments:

1. Blood cholesterol levels - dietary fiber and vitamin PP regulate the level of "good" and "bad" cholesterol.
2. Fighting seasickness - in this case, an infusion of crushed seeds (2 teaspoons per 1 glass of boiling water) will help. Take it 2 times a day.
3. Acne, or acne - you should wipe the problem areas of the body with an infusion of chamomile and dill seeds (1 teaspoon per 1 glass of boiling water) two to three times a day.
4. Cleanses the intestines and relieves bloating - you can chew on spicy seeds with a crust of gray bread.
5. To maintain visual acuity, you need to apply compresses from a decoction of seeds, and beta-carotene, which is part of the seeds, will relieve eye fatigue.
6. Wound healing properties - rubbed young greens will relieve skin inflammation, help heal wounds.
7. Stimulates lactation in women during breastfeeding.
8. Prevention of recurrence of cystitis - urologists advise drinking a decoction of the plant.
9. Colds - the plant has an expectorant effect, thinning phlegm, effective for coughing.
10. Diabetes - Reduces blood glucose levels and promotes weight loss.
11. As a diuretic and choleretic agent - removes excess fluid from the body, reduces swelling and prevents salt deposition.

An individual food intolerance to the product serves as a universal contraindication for the use of the plant.

Using dill as a medicinal plant, you should pay attention to the restrictions of use and for some health problems, use the herb and preparations containing it with caution:

• lowers blood pressure due to vasodilatory action, which is a warning for hypotensive patients;
• causes allergic reactions - you should pay attention to preparations containing dill in case of allergies, since dermatitis is possible - such cases were observed when working on large crops;
• tones up the intestines and uterus, which should be considered for diarrhea and during pregnancy;
• reduces the density of blood - with a tendency to bleeding, the herb should be used with extreme caution;
• use in the winter will avoid vitamin deficiency.

Application features

In addition to traditional and traditional medicine, dill is used in a wide variety of areas:

1. Cosmetology... Justifying its name, fragrant dill in the form of an essential oil with a sweet-spicy scent is used in the form of fragrances for soaps, creams, toothpastes, colognes. Such products can relieve irritation after shaving, eliminate allergic itching and lighten age spots and freckles.
2. Food and canning industry. Uses all parts of the plant except the roots. The dried herb is used in various spice mixtures for cooking. Flowers and seeds are used for canning vegetables, making aromatic vinegar, pickling herring, for flavoring curd and processed cheese. In small quantities, seeds are added to apple desserts.
3. Liquor and vodka industry. Uses seeds for the production of aperitifs and imparts tonic and spicy aroma to alcoholic beverages.
4. Aromatherapy... Uses essential oil for increased excitability to strengthen the nervous system, improve mood and restore sleep.

Taking care of proper nutrition, you should consume more dill, because it has wonderful taste.

Did you know? If you place an onion cut in half in a bag with herbs, then the green mass will last longer. Every week you need to change the onion to a fresh one.

In addition, the plant can be used as a medicine, because it has many beneficial and medicinal properties with a minimum of calories.

Each of us knows very well that to be healthy and full of energy, you need to include in your diet as much fresh fruits, herbs and vegetables as possible. But are we so familiar with the familiar products that appear on our table almost every day? Perhaps we all are familiar with dill and parsley. We are happy to add these herbs to soups and salads, preserve and dry them for future use. But what is the calorie content of dill and how is it useful for our body? Let's find out.

All over the world

It is believed that spicy herbs come from South Asia. People learned about its beneficial properties more than 5000 years ago. In those days, dill was used as a medicinal plant, it participated in ritual ceremonies and served as a talisman for the house. The fragrant herb quickly won the trust of humans and soon spread throughout all the continents of the globe. And now you will not find dill except in the cold Arctic. Today we use this herb as a seasoning for many dishes, and few people know that dill is used in medicine to this day. Dill, fresh or dried, can not only add flavor to dishes, but also have a significant effect on our body.

Dill in cooking

The fragrant plant is fully utilized and greens are added to a wide variety of dishes. The inflorescences and taut, fibrous stem add flavor to the pickles, while the spicy, aniseed seeds are used as a condiment. The plant surprisingly combines a huge amount of valuable vitamins and trace elements, while the calorie content of dill is very low. Add just a dash of fresh herb to a sauce, meat, vegetable, fish or poultry dishes, and they will sparkle with delicious colors and aromas.

Interestingly, even a small amount of dill can supplement your diet with all the necessary minerals, while other products would require much more. Therefore, nutritionists strongly recommend including dill in your diet. Photos of dishes with fresh herbs are pleasing to the eye and instantly arouses appetite.

In medicine and cosmetology

Spicy herb contains essential oils, for which it is recognized by the manufacturers of cosmetic products. Dill is able to cure problem skin, relieve inflammation and improve regeneration. The plant extract is used in oral care products, colognes and hygiene products. The extract from plants is also used in medicines. Dill is also widely used in folk medicine, it is included in tinctures and herbal preparations.

The low calorie content of dill allows it to be used for obesity, for various diseases of the gastrointestinal tract. It is recommended for use by expectant and nursing mothers. Our grandmothers knew a treasured remedy that can relieve baby's colic - "dill water". Fragrant greens have no contraindications, but it is worth remembering that the daily norm for an adult is one small bunch, and you should not exceed it.

Composition and calorie content

The calorie content of dill is low - 40 kcal per 100 g of greens. But the seeds can not boast of such a dietetic nature, there are a little more than 300 kcal per 100 g. But it should be noted that they are light enough and you won't be able to eat a lot of them, one teaspoon of seeds will weigh only 5 g, so you don't need to be afraid to gain extra pounds.

Nature generously endowed dill with a vitamin composition: it contains a lot of ascorbic acid, vitamins A, E, B vitamins (B2, B6, B12) and PP. It contains a large amount of potassium and calcium, magnesium, phosphorus, sodium. Slightly less manganese, iron, copper and zinc. A large amount of oleic acid and other unsaturated fatty acids, which are necessary for the normal functioning of the human body, are found in the seed of the plant. Spicy fruits contain the substance D-carvone, which is able to resist the development of cancer.

Who is it useful to

Dill (you see a photo of it in our article) is a real treasure of health. It not only allows you to make up for the lack of vitamins and minerals, but also helps to heal the body. Dill simulates the production of enzymes, which has a positive effect on the digestive system as a whole. It is useful for people suffering from diseases of the liver, pancreas, kidneys and urinary system, and is indicated for flatulence and hemorrhoids. With the help of dill, folk medicine successfully treats cystitis, hiccups, it is considered a powerful cough suppressant. It is recommended for breastfeeding women to increase breast milk and is used in the treatment of mastitis.

It has a beneficial effect on the cardiovascular system: it strengthens and cleanses the walls of blood vessels and heart muscles. It can lower blood pressure, so people with low blood pressure should eat dill in moderation. Fresh herbs have a calming effect, can relieve headaches, lower blood sugar levels. In addition, dill twigs are an excellent anesthetic, which means they will help cleanse the intestines from putrefactive bacteria and stabilize its work.

It turns out that the products we know well are not as simple as we often think of them. A few sprigs of fresh dill are quite capable of giving us vitality and maintaining health. Remember that fresh vegetables and fruits are vital for us, try to diversify your diet with new tasty and healthy culinary discoveries.

Tell me how to take into account the consumption of calories and vitamins, minerals when calculating the finished dish? and got the best answer

Answer from YSV [newbie]
Read the link here
link
This site has a program that takes into account the loss of nutrients during cooking.
Here's what it says:
Calculating the calories, vitamins and minerals of ready-made meals is not as easy as it might seem at first glance, since a number of factors must be taken into account:
1.
Loss of calories during heat treatment.
If you ignore the loss of calories from different culinary treatments, this can lead to incorrect calorie counting in the finished dish.
For example, consider pork.
The calorie content of fresh pork per 100 grams of product is 491 kcal.
When frying, pork loses 44% of calories, i.e. the calorie content of a 100-gram piece will decrease to 275 kcal. The difference will be no less than 216 kcal. If you do not take into account the heat treatment for each ready-made dish, this can lead to incorrect calculation of the calories consumed in the daily diet, which will lead to not following a diet, balanced diet.
Here is a small list of foods that reduce calories when cooked:
* Duck liver when frying the calorie content is reduced by 48%
* Chicken - 41%
* Turkey 32%
* Cod 26%
* Carrots 17%
The loss of calories occurs due to the volatilization of fats with water vapor, as well as due to the decomposition of proteins, fats and carbohydrates into water and other elements during the heating process.
Use the recipe calculator in the My Healthy Diet program to take into account the loss of calories when preparing ready meals.
2.
Loss of vitamins and minerals during heat treatment.
Also, when cooking, a huge amount of vitamins and minerals is lost. And taking them into account without the help of the program "My Healthy Diet" is not possible.
For example, 100 grams of fresh dill will satisfy your vitamin C requirement 100%. But if you cut the dill, then 25% of vitamin C will be lost. If the dill is cooked, then 50% of vitamin C will be lost.
Here are some more examples:
* When cooking beef, kidneys, veal, the loss of vitamin B2 will be more than 40%
* When frying potatoes, 40% of iron is lost, and when frying fish and meat - 20%
You can take into account all the losses for all elements in the preparation of the diet in the program "My Healthy Diet".
3.
Weight loss of the finished dish and the use of water in cooking.
Also, let's look at everything with examples.
Ask on any forum what is the calorie content of buckwheat? They will answer you about 308 kcal per 100 grams. You may consider it very high in calories and you will not eat it, although it is very rich in iron, magnesium, silicon phosphorus, vitamin PP and is generally a dietary product. Let's determine what the actual calorie content of buckwheat porridge is. To do this, we will use the My Healthy Diet program. Let's make a recipe: 100 grams of buckwheat and 250 grams of water. The recipe calculator will return 102 kcal.
Why is there such a big difference? Because the water added during cooking was not taken into account in the recipe. The presence of water reduces the calorie content of the finished dish. Even if you drain the water after cooking, anyway, some products, for example pasta, cereals, are significantly boiled down, that is, they absorb water and increase in volume and mass, therefore their calorie content per 100 grams of the finished dish is several times less than the calorie content of the raw product ...

The total calorie content of fresh dill per 100 grams is 39 kcal. 100 g of the product contains:

• proteins - 2.4 g;
• carbohydrates - 6.4 g;
• fats - 0.6 g.

Dill leaves contain a lot of folic acid, niacin, vitamin C, calcium, phosphorus, iron, potassium. The product is enriched with pectin substances, flavonoids, carotene, fatty oils containing linoleic, oleic and other acids.

The benefits of fresh dill

After reading about the benefits of fresh dill, you will definitely make a decision to include it in your diet. Useful properties of the product are:

• the beneficial effect of the substances contained in dill on the digestive tract;
• the use of dill as a pressure lowering and stimulating agent for the heart and blood vessels;
• the benefits of dill have been proven to alleviate the symptoms of kidney disease and cystitis;

• not everyone knows, but fresh dill is an effective natural bile and diuretic;
• in moderation, fresh dill is advised when breastfeeding - the product activates the secretion of milk;
• numerous studies have confirmed the effectiveness of dill for getting rid of headaches;
• nutritionists often advise using dill to eliminate flatulence;
• low calorie content per 100 grams of fresh dill makes it possible to use it for dietary nutrition.

The harm of fresh dill

Despite the fact that the harm of dill is not often manifested, it is still worth saying a few words about it. Contraindications to the use of the product are:

• low blood pressure - with the abuse of dill, you can face fainting, general weakness of the body and other similar negative effects;
• provoking allergic reactions. If a person suffers from intolerance to the essential oils that make up the product, he should exclude dill from his diet;

• overeating with dill provokes reduced bowel activity;
• it is better to give up dill also for pregnant women - in large doses, the product contributes to the occurrence of internal bleeding.