People use dill to make salads, soups and many other dishes. It is sold in all supermarkets and markets fresh, dried, frozen and even canned. At the same time, no one thinks about the chemical composition of dill and what is its calorie content?

How many calories are in dill?

Dill is a greenery that can be found on the table as part of various dishes all year round. It has excellent taste and many health benefits, all with a minimum of calories. The exact numbers depend on the condition in which the greens are sold. On average, the calorie content of different types of dill per 100 g is:

• fresh dill - 38 kcal;
• dried - 250 kcal;
• canned - 40 kcal;
• seeds - 300 kcal;
• dill sauce - 42 kcal.

The increased calorie content of dried dill is associated with its minimum weight compared to fresh product. Thus, by adding these greens to dishes, you will slightly increase the nutritional value, but enrich the chemical composition with vitamins and minerals.

Dill nutritional value

With a low calorie content, fresh dill contains few proteins, fats and carbohydrates. For 100 g of product BZHU is:

• proteins 5 g;
• fats 5 g;
• carbohydrates 3 g.

Also fresh dill contains about 8 g of dietary fiber, that is, fiber. It is very useful for the human body, as it normalizes the digestive processes.

Dill chemical composition

Dill is distinguished by its rich chemical composition, thanks to which this herb is recommended for use in its pure form and as part of many other dishes. So chem. the composition of vitamins in dill is as follows:

• vitamin C;
• vitamins P and PP;
• b vitamins;
• riboflavin;
• carotene;
• thiamine;
• folic acid.

There are also plenty of minerals in dill. These greens, fresh, frozen or dry, include:

• calcium;
• magnesium;
• iron;
• phosphorus;
• potassium.

For clarity, we suggest studying the chemical composition of dill according to the table:

In terms of the concentration of vitamin C per 100 grams, fresh dill surpasses any citrus fruits and even currants, which is a record holder. 100 g of greens contains 100 mg of ascorbic acid, so add it to all salads, soups and other dishes.

Dill (odorous, garden) is a herbaceous annual of the Umbrella family. The plant has a straight stem and thin, feather-like leaves, painted in dark green. The dill flowers are yellow and collected in a small umbrella. The primary cultivation of the plant, which has a spicy and slightly aniseed aroma, began in Asia. Today it is cultivated in Europe and Africa. It is believed that dill has magical properties, and in ancient Greece it was associated with the name of the god of wine and the holiday Dionysus. Today it is difficult to imagine a table without fragrant grass. The calorie content of dill is 40 kcal for every 100 grams. An insignificant energy value makes dill greens not only a valuable seasoning for dishes, but also an irreplaceable product in the diet of those who are losing weight.

Fresh

Once upon a time, dill was grown as an ornamental medicinal plant, but after discovering its surprisingly pleasant taste, people began to use the herb for food. Another unspoken name for the fragrant garden plant is fennel, although experts actively dispute their relationship.

The use of juicy crispy greens is truly universal: it is equally appreciated for medicinal, food and cosmetic purposes. In Russia, the use of grass began in the 10th century, and since then it is considered to be the most demanded of the existing and suitable for consumption, both in the daily and dietary diet. In the complete absence of cholesterol, the calorie content of dill is no more than 40 kcal per 100 grams.

Important! The fact that dill is a negative calorie food is nothing more than a myth. On the contrary, it speeds up and improves digestion.

The beneficial properties of dill are beyond doubt. It has a high content of ascorbic and folic acid, antioxidants, fiber. Thanks to its valuable biochemical composition, the inclusion of grass in the diet makes it possible to establish the work of the whole organism:

• improve the functioning of the gastrointestinal tract;
• normalize metabolism;
• regulate blood pressure;
• improve the condition with cardiovascular problems;
• relieve cystitis;
• get rid of insomnia;
• normalize the processes of hematopoiesis;
• relieve lung diseases;
• restore oral health.

Dill is a unique herb that can simultaneously have both invigorating and soothing effects. This allows you to relieve mental stress and restore the psycho-emotional background, which often suffers during weight loss diets. Regular consumption of the scent plant helps improve memory and relax the body.

The advantage of using dill greens, if you want to lose weight, is that it is endowed with a mild diuretic effect. In this case, excess fluid leaves the body without harming the state of health.

The use of fresh herbs in the culinary plan is quite diverse: it is indispensable in pickles and marinades, acts as a good seasoning for meat, fish and mushroom dishes, and is used for preparing snacks and salads. Dill is no less popular in the preparation of fermented milk drinks and soups. Many housewives add herb to pies and even confectionery products in the form of perfume.

Important! The greenery of the plant reduces the need to use salt in cooking, which prevents its accumulation in the body and the further development of puffiness.

A plant grown with your own hands has an unambiguous benefit, but if this is not possible, you will have to buy greens in the market or in a store. In this case, special attention should be paid to the aroma and appearance of the leaves. A quality product does not have yellowed and sluggish areas, it smells fresh. There are various ways of storing greens. First, the bundle can be wrapped in a plastic bag or damp paper towel, extending its life by four days. Secondly, you can put it in a glass of water and send it to the refrigerator. So it will last 3-5 days. If the grass has lost its freshness, just put it in water with a little vinegar.

Seed

Dill seeds are located on "umbrellas" that end on the stems of the plant. They have an oval, slightly flattened shape, brown-gray color and a rather spicy taste. It should be noted that this is not only a raw material for sowing, but also a useful food product that has undeniable medicinal properties. The seeds contain B vitamins, carotene, rutin and a lot of minerals. They consist of 18% fatty oil, including oleic, linoleic and palmitic acids. Compared to other parts of the plant, the seeds contain the maximum amount of esters.

• high pressure;
• problems with the pancreas;
• swelling;
• pancreatitis;
• cough;
• colds;
• insomnia;
• increased excitability and irritability.

It is noteworthy that the use of seeds for food helps to eliminate toxins and cholesterol from the body. The calorie content of dill seeds is 45 kcal per 100 grams, so when you are on a dietary diet, you can use them, but infrequently and dosed. Dill seeds go well with fish and meat, vegetables and legumes.

Frozen

Dill is one of the best products for harvesting for future use, since during any processing it is able to retain both a set of useful qualities and aroma. Freezing the plant is also popular because it preserves the deep green color of the grass.

The process itself is not time consuming. I wash fresh bunches of dill, dry it, cut it (together with the stems) and lay it out on parchment. They are sent to the freezer for 2 hours, after which the workpiece is put into a food container or a special bag. The calorie content of 100 grams of frozen grass is 40 kcal, that is, it does not differ at all from the calorie content of fresh herbs.

There are other ways to freeze the aromatic relative of fennel. So, you can harvest whole bunches, before sending them to the freezer, by washing them and wrapping them with cling film, or you can cook green cubes by pouring dill mixed with water into ice molds. It is noteworthy that the second method allows you to slightly reduce the calorie content of the product.

Due to its ability to retain a set of nutrients even when processed at low temperatures, frozen dill has the same health benefits as fresh. It is recommended to use it if necessary to normalize pressure, put in order the work of the digestive system and protect the oral cavity. You can use a frozen product, again, on a level with fresh grass: in soups, salads, appetizers and even sandwiches.

Dried

Dried dill is no less common seasoning than fresh dill. Due to the slight addition of spice, the dishes acquire an anise flavor and a delicate spicy aroma. It is noteworthy that the aroma and taste of the dried plant is more concentrated than that of the fresh one, so the use should be dosed. This is indicated by the calorie content - 253 kcal per 100 grams. Nevertheless, with a relatively high calorie content, even nutritionists recommend adding dried dill to dishes, citing the ability of this greenery to quickly saturate and dull appetite.

In addition to its taste and the ability to reduce appetite, dried dill has a number of beneficial properties for the body. In particular, due to the high content of essential oils, it normalizes metabolism. It is also recommended to use dried herbs in order to normalize the digestive system. After drying, the grass retains a large supply of vitamins, especially group B. Another advantage of the dried product is the large amount of minerals it contains. This is a real storehouse of manganese, iron and calcium. Regular consumption of a dried plant allows you to make up for their deficiency in the body.

For drying, dill greens should be harvested before the flowering period, since after the leaves become somewhat rough. It is not difficult to dry the plant: the greens are crushed, laid out on a tray and left at room temperature for several days. When finished, the product should be stored in a glass container with a well-closed lid. So it will be possible to preserve the spicy aroma and benefits for a long time.

Along with greens, it is customary to dry seeds. The optimal time for harvesting for the purpose of further harvesting is the period of dyeing in brown. They are dried by spreading them out on a tray and leaving them for several days in a warm, dry place. The finished product is used for preservation and as a seasoning for first courses, vegetables and meat. The calorie content of 100 grams of dried seeds is 305 kcal.

Canned

Canned dill is considered one of the most popular preparations for the winter. This appetizer has a pleasant aroma, spicy taste and can be added to almost any dish. Just like fresh, canned dill has a beneficial effect on the body:

• normalizes the work of the digestive system;
• relieves flatulence;
• stabilizes pressure;
• treats diseases of the bladder and kidneys;
• protects against inflammatory processes;
• relieves nervous tension;

Canned dill has a sufficient fiber content, making it recommended for those on a weight loss diet. Also, the product retains its diuretic qualities. Caloric content contributes to this no less - there are only 40 kcal per 100 grams, which corresponds to the calorie content of a fresh product.

In general, there are many recipes for preserving dill, but the real one should be considered one that provides for only two components - the herb itself and table salt. The process should take place in July-August and only using a quality product (flabby leaves and spoiled stems are not suitable). To prepare one can of canning, 500 grams of greens and 100 grams of salt are required. To begin with, the plant is washed and freed from the stems. The remaining greens are finely chopped. Lay in jars in layers, sprinkle with salt. Sterilization is not necessary for dry preservation. It is noteworthy that when adding canned dill to dishes, additional salt is not required for food, which also reduces the total calorie content of the diet.

Pickled

Marinating is another easy way to prepare dill for the winter. The calorie content of 100 grams of the finished product is at 255 kcal. Pickled herb is not only tasty and convenient, but also very useful: due to the safety of most of the nutrients, the use of pickled dill contributes to overall health. Increasing immunity, reducing nervousness, normalizing digestion and the functioning of the cardiovascular system - this is not a complete list of everything that can be obtained with the regular addition of pickled dill to food.

In culinary terms, the preparation is no less valuable. It can be added to first courses, vegetable cocktails and salads, snacks. The combination of pickled grass with meat and especially fish seems to be excellent. For a dietary diet, this is a good opportunity to add aroma and spicy taste to unleavened dishes.

To make a pickled product, you need the greens of the plant. It is washed, cut and put in a jar. Next, you need to prepare a brine: for 1 liter of water, take 20 ml of vinegar essence, 20 grams of table salt and 100 grams of sugar. Black peppercorns and bay leaves are used as spices. Store the workpieces in a cool place.

Oils

Dill oil is produced on an industrial scale using ripe plant seeds that have previously passed a drying stage. The useful properties of the finished product are due to the rich chemical composition, which indicates such substances as limonene, pellandrene, eugenol, carvone, etc. Externally, the oil is an almost colorless or slightly yellowish liquid with a sweetish-spicy aroma. It has the most healing effect on the body:

• removes toxins and toxins;
• deeply cleanses;
• has a mild diuretic and laxative effect;
• stimulates the activity of the digestive system;
• reduces bloating;
• eliminates constipation;
• promotes the production of estrogen.

In cooking, oil is not widely used and is more often used in the production of vermouth and liqueurs. However, if you want to enrich the body with useful substances and give food a spicy aroma, dill oil can be used in home cooking, however, in a very dosage. The calorie content of the oil is 899 kcal per 100 grams.

Dishes

Dill has a strong refreshingly spicy taste and aroma. Due to the low calorie content and the supply of nutrients, greens and seeds can be added to the dishes of the daily and dietary ration. Again, due to its fresh taste, dill goes well with almost all vegetables, meat and fish, and acts as a welcome ingredient in fermented milk drinks intended for cleansing and losing weight.

Omelet

Dill omelet is a winning solution for a hearty breakfast. Those adhering to a diet can also afford this dish, however, to reduce calories (in the classic version, there are 198 kcal per 100 grams), it is worth using only proteins.

The peculiarity of the omelet is the addition of cottage cheese. For 2 eggs, about 40 grams are required. Beat the mass. Salt slightly and add black ground pepper. Three chopped branches of a fragrant plant are also sent there. Stir and pour into a frying pan greased with vegetable oil. The omelet should languish, not fry.

Eating eggs along with herbs ensures the use of body fat reserves. In this case, the muscle fibers remain intact. Also, a hearty but healthy breakfast will enrich the body with minerals and vitamins.

Cauliflower

Dill cauliflower is a versatile dish that is equally great as an appetizer, light salad, or side dish. Nutritionists agree that this representative of the cabbage family is superior to its counterparts in nutritional, taste and dietary qualities. The vegetable contains a large amount of vitamin C, vegetable protein and a whole range of trace elements. Even folic acid, necessary for losing weight, is also present in sufficient quantities in cauliflower.

To prepare a hearty and low-calorie dish - 31 kcal per 100 grams - take 10 cabbage inflorescences. Washed out. Then one large potato is cut into small cubes. Cabbage is dipped into salted boiling water, and after a few minutes, potatoes. Cook until the potatoes are ready (they should not turn into mashed potatoes!). A clove of garlic is fried in a little olive oil. Cut one carrot into large strips, add to the garlic and fry for another 3 minutes. Put all the ingredients in a deep container. A chopped bunch of fragrant greens, a little sesame and hot pepper are sent there. Stir.

Blinov

Dill pancakes with curd-dill filling have a relatively low calorie content - 160 kcal per 100 g. At the same time, the dish comes out very satisfying and is suitable for both breakfast and dinner.

Drive 2 eggs into a bowl, add a pinch of salt and sugar. Beat up. Pour in several glasses of milk and add a teaspoon of baking powder. Beat again. Add 120 g of sifted flour and knead the dough. Leave for 10 minutes. At this time, a large bunch of dill is crushed. A glass of water and dill are added to the dough. Mix gently. Pancakes are fried over medium heat. The filling and sauce are prepared separately. In the first case, greens and cottage cheese are combined, in the second - sour cream and garlic.

The calorie content of the finished dish, if desired, can be reduced by using not wheat flour, but instead of fatty cottage cheese and sour cream, choosing low-calorie diet products.

Sauces

Yogurt sauce with the addition of aromatic herbs is ideal for fish and vegetable salads. There are only 41 kcal per 100 g, so it is allowed to use it when losing weight. Thanks to this addition, fresh food will acquire not only a spicy taste, but also an aroma.

Making the sauce is easy. First, a bunch of dill is chopped using only the leaves. Then pass two garlic cloves through a press. Rub one fresh cucumber on a fine grater and squeeze out the water. In a container, combine 150 g of low-fat yogurt without additives and other ingredients. Add 2 teaspoons of freshly squeezed lemon juice and mix thoroughly.

Lightly salted cucumbers

Lightly salted cucumbers with a lot of dill are a spicy snack, the calorie content of which is at a low level - only 19 kcal per 100 g. The cooking time is also short - no more than 10 minutes. Already after 3-4 hours, crispy fragrant cucumbers can be consumed, served for lunch and dinner.

Seven small cucumbers are washed. Remove the tips and cut lengthwise into 2 pieces. 3 sheets of horseradish are washed and cut, as well as a large bunch of dill. The head of young garlic is cut into large pieces. Cucumbers are placed in a saucepan. Herbs, garlic and 0.5 teaspoon of salt are also sent there. Cover the saucepan and shake to mix the cucumbers and other ingredients. Send the container to the refrigerator for 3-4 hours. In order for the cucumbers to be better salted and saturated with aroma, you need to shake the pan periodically.

Potato

It goes well with dill potatoes, which can be boiled, fried and baked. The latter option is better than others for a limited diet, since it is not bland, like boiled, and not as high in calories as fried. The calorie content of the dish for every 100 g is 131 kcal, which is quite acceptable even with a moderately strict diet, especially if you eat the dish at lunchtime.

Six small potatoes, better than young ones, are washed, peeled and placed in a baking dish. Grease with vegetable oil and bake for 20 minutes at a temperature of 200 degrees, previously covered with foil. Rub 150 g of Adyghe cheese and 70 g of hard cheese on a grater. The container combines the Adyghe cheese, a chopped bunch of herbs and spices to taste. Let stand for about 10 minutes. Slightly cooled potatoes are cut lengthwise into 2 parts. Remove the middle with a teaspoon. Fill the halves with cheese, sprinkle with hard cheese on top. Bake for about 5 minutes.

Salmon

Oven-baked salmon fillet can be used as an everyday dish or served on a festive table. The use of dill in the recipe increases the benefits of the dish and gives it a unique spicy aroma and fresh taste. 100 grams contains 174 kcal, so fillets can occasionally be consumed when on a limited diet.

Cut salmon fillets into small pieces. Rub with salt and black allspice. Beat the egg in a bowl. Add half a bunch of greens. Pieces of fish are dipped in the finished batter. Spread in a frying pan with vegetable oil and fry on both sides until golden brown. Transfer the fillet to a baking dish, previously covered with parchment. Send to the oven for 5 minutes. Serve sprinkled with fresh dill.

Soup

Lean bean soup is prepared with the addition of not fresh, but dried product. The calorie content of the soup - 33 kcal per 100 g - allows you to use it while following a diet for weight loss. In addition to white beans, the first course includes potatoes, carrots, and onions. This determines not only satiety, but also the benefits of the soup.

A glass of white beans is soaked in water for 1 hour. After that, the water is drained, poured fresh, a pinch of salt is added and put on fire. After boiling, cook for about 40 minutes over low heat. Peel and cut 500 g potatoes into small cubes. One carrot is peeled and grated. Cut the onion as small as possible. 3 liters of water are poured into a saucepan and sent to the fire. Carrots and onions are fried until cooked in olive oil, potatoes are sent to boiling water. Cook from the moment of boiling for 20 minutes. The beans are thrown into a colander, and then sent to the potatoes. Introduce carrots and onions. Salted. Pour in a teaspoon of dried dill. Boil for about 5 minutes and remove from heat.

The nutritional value

The chemical composition of the aromatic plant is characterized by a high content of nutrients, including dietary fiber, organic acids, saturated and polyunsaturated fatty acids. It is not surprising that it is endowed with immunostimulating, tonic, antioxidant, bactericidal and sedative effects. Even a banal use as an additional component to vegetable salads can give maximum benefits to the body. 100 grams of the herb satisfies the daily requirement for vitamins A and C, iron, calcium and manganese. Spicy grass contains proteins, fats and carbohydrates. Moreover, the indicators for fresh and processed products differ.

Proteins fats carbohydrates

Fresh dill is low in calories, as it contains 40 kcal per 100 grams. At the same time, the following content of BZHU was noted in the composition of dill greens:

• proteins - 2.5 g;
• fats - 0.5 g;
• carbohydrates - 6.3 g.

The frozen product also has a calorie content of 40 kcal per 100 g, but the BJU indicators are excellent:

• proteins - 3 g;
• fats - 1 g;
• carbohydrates - 6 g.

After drying, the product acquires a caloric content of 253 kcal. The BJU indicators are also increasing:

• proteins - 19.96 g;
• fats - 4.36 g;
• carbohydrates - 42.22 g.

100 g of dried seeds with a calorie content of 305 kcal contains:

• proteins - 15.98 g;
• fat - 14.54 g;
• carbohydrates - 55.17 g

In 100 grams of canned product, a low calorie content is noted - only 40 kcal, as well as:

• proteins - 2.5 g;
• fat - 0.5 g;
• carbohydrates - 6.3 g

When pickling, the calorie content of 100 g of the plant is at the level of 255 kcal, and the BJU indicators are as follows:

• proteins - 1.78 g;
• fats - 0.55 g;
• carbohydrates - 4.15 g.

100 g of dill oil contains 899 kcal. With such a high calorie content, the BJU indicators are as follows:

• proteins - 0 g;
• fats - 99.9 g;
• carbohydrates - 0 g.

Macro and microelements

A valuable food product that simultaneously serves as a low-calorie food seasoning contains enough minerals:

• Manganese is a trace element that official medicine considers one of the most important, which is explained by the participation of manganese in the work of almost all systems and organs; additionally, it regulates carbohydrate and fat metabolism and prevents the deposition of fat in the liver; with a deficiency of a trace element, symptoms such as dizziness, increased fatigue, memory loss, weakness and spasms are not excluded.
• Copper - considered a "mineral against gray hair"; the substance penetrates into all cells, organs and tissues, and the maximum concentration of copper is noted in the kidneys, liver and brain; plays an important role in the processes of hemoglobin biosynthesis, and a deficiency leads to anemia; demonstrates the antioxidant defense of the body; takes part in the formation of the myelin sheaths of the nerves, thereby preventing the development of psychoemotional problems.
• Zinc is a trace element that takes an active part in the synthesis of proteins, hematopoiesis, the functioning of the endocrine and immune systems; regulates the functioning of the nervous system, improving memory and mood; normalizes fat metabolism and blood sugar levels; together with vitamin A, it is responsible for the health of vision and taste; helps to restore beauty and strength to hair.
• Iron is a substance that is important for the normal functioning of the immune system; participates in the processes of hematopoiesis and intracellular metabolism; affects the metabolism of B vitamins; has a detox effect on the body; helps in transporting oxygen; supports thyroid health and improves the condition of hair, nails and skin.
• Phosphorus - physicians call the macronutrient "energy reserve", considering that without it there is no movement; is a part of fats, proteins and nucleic acids; activates physical and mental activity, keeping a person in good shape; interacting with calcium, forms the bone skeleton and teeth; contributes to the normal functioning of the kidneys and heart; regulates acid-base balance.
• Potassium - the particular importance of potassium lies in the beneficial effect on the heart rhythm; maintains the constancy of the composition of the intercellular and cellular fluid, regulates water-salt metabolism and acid-base state, helps in eliminating puffiness; improves muscle activity; controls blood pressure and kidney function.
• Sodium is a macronutrient called "water keeper" because it is an important intra- and intercellular element involved in the regulation of blood pressure and water exchange; activates digestive enzymes, nutrition of nervous and muscle tissue; helps to strengthen the cardiovascular system, to some extent preventing the development of its inherent diseases.
• Magnesium - is important for the normal functioning of the nervous system and maintaining a healthy psycho-emotional background; has a positive effect on the work of the heart and reproductive system; stimulates digestion and has a positive effect on the state of the digestive system; improves respiratory function; important for maintaining dental health.
• Calcium is the most abundant macronutrient; the health of bones and teeth depends on this mineral substance, therefore a person needs a constant supply of calcium into the body; it has an anti-stress effect and has antioxidant functions; helps in removing heavy metal salts from the body; has an anti-inflammatory effect.

Dill seeds contain all of the above minerals, and additionally include selenium... Its highest concentration is found in the liver, kidneys, heart, lungs, bone marrow and skin. Selenium enhances the body's defenses, improves immunity and stimulates the formation of antibodies. With its constant intake, there is a decrease in the risk of developing cardiovascular pathologies. Selenium is also important for stimulating metabolic processes.

Vitamins

The vitamin composition of dill, including its seeds and oils, is represented by the following substances:

• Niacin - vitamin PP or B3 is called "the vitamin of tranquility" and is referred to as medicines; easily absorbed in the body and is considered the most effective in the fight against various diseases, competing with ascorbic acid; lowers cholesterol and increases the content of HDL in the blood; essential for maintaining healthy skin; has a mild sedative effect.
• Tocopherol - vitamin E, which acts as a powerful antioxidant that slows down the aging process in the body; necessary for the normal functioning of the immune system and has a beneficial effect on peripheral circulation; protects water-soluble vitamins from oxygen degradation.
• Ascorbic acid - the well-known vitamin C is recognized as anti-infectious, since it protects the body from viruses and bacteria, increases the defenses and alleviates the condition with ARVI; additionally influences the synthesis of some hormones, including anti-stress ones.
• Folic acid - vitamin B9 has always been considered "female", but in recent years, the positive effects of folic acid on the male body have been discussed; takes part in the regulation of hematopoietic organs; has a positive effect on the liver and intestines; helps in maintaining the functioning of the immune system.
• Pyridoxine, an antidepressant vitamin B6, is actively involved in the synthesis of serotonin; refers to water-soluble and is quickly excreted from the body, therefore it must be constantly replenished; participates in metabolism and protein synthesis; lowers the level of lipids and cholesterol in the blood; prevents premature aging.
• Pantothenic acid - vitamin B5, also known as the vitamin of beauty, is involved in important processes of anabolism and catabolism; acts as a powerful tool in the treatment of diseases of the cardiovascular system and colitis; plays a key role in the metabolism of proteins, fatty acids and carbohydrates.
• Riboflavin - vitamin B2 is called the "engine of the body", as it is involved in many metabolic processes, as well as the metabolism of carbohydrates, proteins and fats; minimizes the negative effect of toxins on the respiratory tract; considered essential for the formation of red blood cells and antibodies; in general, it is important for the whole organism, including the thyroid gland.
• Thiamin - vitamin B1, which is often called the "vitamin of optimism" is necessary to improve mood; supports the health of the cardiovascular, nervous and digestive systems; normalizes appetite; has a beneficial effect on growth and development; reduces toothache after dental procedures, for which it is also highly valued in medicine.
• Retinol - beta-carotene or vitamin A has a reputation for being childish, but important for people of all ages; involved in redox processes and regulation of protein synthesis; maintains a normal level of metabolism; plays an important role in the formation of teeth and bones; able to slow down the aging process; supports health and immunity.

It is quite possible to heal the body and lose weight with the help of dill, which entails a low calorie content, but this must be done deliberately. Given the diuretic effect and a number of other properties that affect the functioning of internal organs, sometimes the active use of dill greens can turn into unpleasant consequences. So, the herb is definitely undesirable in the presence of kidney stones and a tendency to low blood pressure. Otherwise, weakness and fainting may occur. It is not recommended to overuse spicy herbs for allergy sufferers. In small doses (say, a pinch of fresh herbs in a salad), it can be consumed by everyone.

Parsley, dill, cilantro, fennel, basil and other herbs are a source of vital trace elements and vitamins. Dill or parsley is easy to sow in the garden, in a box on the balcony or in a flower pot on the windowsill, while you will be sure that there is no extra "chemistry" in the plants. When choosing herbs on the market, it is best to choose those that are grown in your area. It is enough to eat a small bunch (30-50 g) of greens per day, which includes dill, onions and parsley, its calorie content will be only 12-18 units.

Composition and useful properties of parsley

All parts of the plant have healing properties: leaves, stems, seeds and roots. Despite its low calorie content, parsley is rich in B vitamins (B1, B2, B9, B12), A, C, E, PP, iron, potassium, calcium, selenium, magnesium, zinc and iron. The content of carotene - more than in carrots, ascorbic acid - not less than in citrus fruits. The daily intake of vitamin K is contained in 10 g of fresh grass.

The beneficial plant helps to improve blood composition, improve bowel function and strengthen the heart muscle. The juice is used in cosmetology to whiten the skin, to improve hair growth and fight dandruff.

There is a lot of useful inulin in seeds and root crops - a natural prebiotic that stimulates the biochemical processes of digestion. The leaves and roots contain phytoncides, pectins and flavonoids that have anti-inflammatory, bactericidal and antioxidant effects.

Dill, which is slightly lower in calories than the nutritional value of parsley, contains flavonoids and essential oils, carotene and riboflavin, nicotinic and ascorbic acids. Green onions are rich in vitamins C, PP and carotene.

Despite all the beneficial properties and low calorie content, parsley may be contraindicated for people with diseases of the gastrointestinal tract or urinary system. Pregnant women should use parsley juice or root with caution due to the stimulating effect on the tone of the uterus. Two or three sprigs of greens will replenish the supply of vitamin E, which is important for the female body during the period of gestation.

Calorie content and BZHU of parsley, dill, onions

The energy value of parsley, dill and green onions is low, therefore the calorie content of these products is one of the lowest.

The calorie content of fresh dill is 38 units, 100 g contains 0.5 mg of fat, 2.5 g of protein and 6.3 g of carbohydrates. In parsley, there are 9 kcal more, fats - 0.4 g, proteins - 3.7 g, carbohydrates - 7.6 g. In 100 g of root vegetables 49 kcal, 0.6 g of fat, 1.5 g of protein and 10, 1 g of carbohydrates.

Green onions contain 19 kcal, 1.3 g of protein, 4.6 g of carbohydrates and 0 g of fat.

The benefits of greens on your diet

Nutritionists recommend greens in various wellness programs. Doctors take into account the low levels of the glycemic index, how many calories are in dill and parsley, calories and vitamin content when cooking or freezing.

The use of greens contributes to:

• normalization of metabolic processes in the body;
• lowering the level of bad cholesterol;
• elimination of toxins and excess fluid;
• maintaining normal insulin levels;
• splitting fat cells and normalizing digestion;
• improving blood circulation by strengthening the capillaries and enhancing the production of red blood cells.

Parsley is used for weight loss, since it has a diuretic effect, relieves swelling and promotes the excretion of salts. Coarse vegetable fibers cleanse the intestines and have a mild laxative effect. Fiber prolongs the feeling of fullness and helps to reduce the amount of food consumed.

The diet for athletes can include up to 500-800 g of greens, but it must be borne in mind that parsley reduces sweating. During training, harmful substances are removed with sweat. Sweating plays an important role in thermoregulatory processes.

Including spinach, celery, parsley root and herbs in the diet, the calorie content can be reduced, and the vitamin and mineral value can be significantly increased. Essential oils in plants help calm the nervous system and normalize disturbed sleep, which strengthens the immune system and improves the general condition of the body.

Regular use of useful herbs stabilizes the functional state of internal organs, normalizes the intestinal microflora and slows down the aging process.

Fresh and frozen greens recipes

Fresh herbs (cilantro, dill, spinach, wild garlic, green onion and garlic feathers) are best for salads. The minimum set - green onions, parsley and dill, seasoned with vegetable oil (unrefined sunflower, linseed, pumpkin or olive) and lemon juice with mustard - is a tasty and healthy dish.

You can increase the nutritional value by adding boiled chicken or quail eggs, soft unsalted cheese, pine nuts or sunflower seeds, pumpkin. For refueling, nutritionists recommend using low-fat sour cream, thick yogurt or yogurt. Greens go well with meat and vegetable dishes; finely chopped parsley and dill are added to soups, borscht, vegetable cocktails.

Weight loss diets include different options for fat burning smoothies:

• chop in a blender 20 g of celery, parsley and dill, add cucumber, carrots, 2 tbsp. lemon juice and half a glass of mineral water;
• grind in a blender 50 g of green stalks of celery and parsley, a peeled green apple, an orange and 200 g of fresh pineapple;
• chop 2 fresh peeled cucumbers and 50 g of dill with parsley in a blender.

For breakfast, it is useful to eat low-fat cottage cheese (150-200 g) with finely chopped herbs or a protein omelet (add chopped greens without heat treatment to a plate). Dinner can be replaced with a glass of kefir or unsweetened yogurt with chopped herbs.

The calorie content of frozen greens does not change. To preserve vitamins, you should adhere to simple rules:

• freeze only fresh grass;
• rinse thoroughly under running water;
• blot with linen or paper towels and dry in the shade;
• it is better to chop with a knife with a ceramic blade;
• arrange single portions in small bags;
• do not re-freeze herbs.

Frozen parsley (dill, cilantro, basil) is added at the end of cooking or stewing. In cocktails and smoothies, frozen greens will replace ice. For cooking, greens should not be defrosted beforehand.

One of the most common herbs used in cooking today is dill, which grows in every summer cottage and garden. This herb does not require special care, as it is not whimsical and grows in the most difficult conditions, which is why it has gained such popularity. Dill is used for conservation, as it is able to enhance the taste of any vegetable, it is included in many salads, is an excellent addition to meat and fish dishes, greens and dill seeds are used to prepare essential oils widely used in industry. We are in a hurry to reassure those who are interested in how many calories are in dill, because it is one of the lowest-calorie foods.

The composition and useful properties of dill

Before raising the question of how many calories are in dill per 100 grams, you should get to know him better. This inconspicuous green herb contains a huge amount of nutrients, including vitamins A and C, vitamin B9, known as folic acid, niacin (vitamin PP), thiamine, riboflavin and other vitamins that have a beneficial effect on the human body. Dill also contains flavonoids, amino acids, pectins and other beneficial substances. The mineral composition of the grass is also striking, and such micro- and macroelements as calcium, potassium, iron, phosphorus and many others were isolated in it.

Consumption of dill is extremely beneficial for people suffering from heart disease, it is a good remedy for insomnia and relieves headaches. Dill is able to normalize the work of the gastrointestinal tract, has a choleretic and diuretic effect, therefore it is ideal for the prevention and treatment of kidney diseases. Dill normalizes metabolism and prevents the appearance of extra pounds, which is especially important.

Calorie content of dill

The largest amount of nutrients is contained in fresh dill, therefore, we will answer the question of how many calories there are in fresh dill first of all. The calorie content of fresh dill is 35-40 kcal per 100 grams of grass, which means that it can be included in the diet without worrying about extra pounds. The calorie content of dill per 100 grams is so insignificant that it is, without hesitation, added to various dishes, while they become tastier and healthier. Dill is stored in different ways, but it is better to do this by means of quick freezing - this way the maximum amount of useful properties is preserved in the grass. At the same time, the calorie content of frozen dill does not differ at all from the calorie content of fresh grass, its aroma and other properties are preserved.

Dill is often found alongside another equally healthy green vegetable known as parsley. There are also enough useful properties in parsley, and at the same time they often try to compare how many calories are in dill and parsley. Studies have shown that the calorie content of parsley is approximately 50 kcal per 100 grams. This is slightly more than in dill, but does not affect your health in any way, since the answer to the question of how many kcal are in dill and parsley gives every right to classify both green vegetables as low-calorie foods. This means that they are indispensable in the formulation of a dietary diet.

Fragrant dill was brought to European countries from Asia. It is mentioned in ancient Egyptian papyri more than 5000 years ago. In the Middle Ages, the beneficial properties of dill attracted the merchants and know what contributed to its spread. The poor people of the villages used dill not only as decoration for dishes and aromatic spices. In addition to its generally accepted use, it was also used as a protection against witchcraft. Currently, green dill is grown all over the world, except for Antarctica.

Since this very fragrant plant is rich in vitamins and microelements, in all countries it is widely used for adding to food both as spices and in medicinal purposes.

The composition of vitamins and the benefits of dill

Dill belongs to the umbrella family. He loves warmth and direct sunlight - the amount of the harvest directly depends on this.

Vitamins and minerals contained in this green plant:

• vitamins A (4.5 mg), B1 (0.03 mg), B2 (0.1 mg), B3 (1.4 mg), B5 (0.3 mg), B6 \u200b\u200b(0.24 mg), B9 (0.027 mg), C (100 mg), E (1.7 mg);
• potassium,
• calcium,
• phosphorus,
• magnesium,
• sodium,
• iron,
• manganese,
• copper,
• zinc,
• cellulose.

Dill is rich in vitamins and minerals. It contains a large amount of vitamin C. In terms of its benefits, 50 g of this plant is equivalent to 150 g of tomatoes.
Also, this plant contains niacin and flavonoids such as isorhamnetin, quercetin, kaempferol.
Dill greens and fruits are used both fresh and dry as seasonings for food and for preservation.

The healing properties of dill have a beneficial effect on:

• the cardiovascular system, providing a vasodilating effect;
• the nervous system (since dill has a sedative effect);
• endocrine system;
• respiratory system;
• genitourinary and excretory systems.

For treatment and as a prophylaxis, dill is used in the following cases:

• Reducing the amount of mucus in the bronchi.
• Providing antibacterial and anti-inflammatory effects.
• Cleansing the body from toxins.
• For children, a decoction from seeds (dill water) is useful, used for flatulence. 1 small dessert spoon of seeds is poured with boiling water (250 ml), and then left to brew for about an hour. The prepared product should be used within 10-15 minutes, otherwise it will lose its medicinal properties. The dosage for newborn babies is 1 teaspoon of the broth, which should be given to the child to drink in the morning, at lunchtime and before bedtime.
• The plant is used to disinfect the oral cavity, which reduces the harmful effects of free radicals on both teeth and gums.
• For women, dill is useful for menstrual disorders, the plant has the ability to reduce pain, as well as normalize hormonal balance.
• The special combination of iron and magnesium in the plant increases the number of red blood cells (erythrocytes) in the body, increases the level of oxygen in the blood.
• Gruel from fresh dill shoots helps to extract pus even from old wounds.
• Dill helps to get rid of freckles and age spots.
• Green dill leaves are good for men, their use in food increases potency.

There is a dill decoction that has a rejuvenating effect. It contains: dill seeds, dry apple peel, dry leaves of currants, raspberries, hops. After crushing the ingredients, fill them with a liter of water and bring to a boil. The resulting broth is recommended to be taken in the morning on an empty stomach and in the evening before bedtime.

Dill oil is also widely used: as spices added to food (soups, salads, fish and meat dishes), for the manufacture of alcoholic beverages and in the field of soap making. As a remedy, oil made from the green leaves of the plant is used to reduce puffiness under the eyes, moisturize the skin, and eliminate acne. It is used for endocrine diseases, bronchial asthma, and renal dysfunction.

It should be remembered that dill retains the maximum useful properties in dry form, it is recommended to dry it in a shady place or where there is no bright lighting, direct sunlight. You need to store it in a glass jar, and only by 4-5 years, it gains its maximum strength of action, enriched with useful substances.

Calorie content of leafy vegetable

Calorie content per 100 grams is 40 kcal (fresh dill). This is a very low figure, which is why the plant is widely used in the diet. In a dried form, the calorie content increases and is 258 kcal.

As a percentage, dill is 85.5% water. Protein content - 2.5 g, fat - 0.5 g and carbohydrates - 6.3 g, including mono- and disaccharides - 6.2 g.
For diabetics and those who lead a healthy lifestyle, keep fit, spicy herbs are very useful and harmless. You can eat as much dill as you want without getting better at all!

Use during pregnancy

Since the body loses many vitamins and microelements during pregnancy (everything goes to the development of the fetus), it is useful for women during this period, in addition to vegetables and fruits, to introduce dill into their diet.

The high content of essential oils in the plant has a calming and relaxing effect on the body, which is of great benefit, since a pregnant woman is usually irritable, she is characterized by panic attacks. In addition to normalizing the emotional state and a sense of peace, dill has a beneficial effect on internal organs. It normalizes the microflora of the gastrointestinal tract, eliminates colic, accelerates digestion due to its fiber content.

Eating dill has the following beneficial effects for pregnant women:

• improves the growth and development of the fetus;
• helps to eliminate nausea and severe headaches;
• reduces high blood pressure;
• since the plant has a calming effect, it also has a beneficial effect on sleep;
• eliminates bloating;
• removes excess fluid from the body, thereby preventing swelling;
• helps with severe toxicosis;
• stimulates the lactation process.

But don't overuse this fragrant green herb. Overdose can lead to premature birth. Even in ancient times, a woman in labor was given a special tincture of dill to speed up the process of labor.

Harm and contraindications

Even though dill is very beneficial, some people have hypersensitivity to the essential oils it contains. In this case, you should not eat it, use it for both cosmetic and medicinal purposes.

Also, this plant is harmful to patients suffering from low blood pressure (hypotension) - abuse of dill in this case can even lead to fainting.

Application in medicine

In medicine, dill is used to treat many types of diseases: cholelithiasis, atherosclerosis, hypertension, eye diseases, all types of colds, and disorders of the nervous system. It is also used for salt deposition, diabetes and obesity.

Application form: drops, tinctures, compresses, decoctions, as well as various mixtures with other ingredients.

The green mass of dill is used for the manufacture of the drug anetin, which is used in the treatment of cardiovascular diseases.