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Dill Calories
Fresh, aromatic herb, rich in vitamin C and antioxidants
In season: Spring · Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 tablespoon (chopped) of Dill (4 g) has 2 calories. That works out to 43 calories per 100 g. It contains 0.3 g of carbs, 0.1 g of protein, 0 g of fat and 0.1 g of fiber. Its 19.3 µg of Vitamin K covers 16% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
What is Dill?
Dill is a fragrant herb with fine, feathery leaves. The dried form consists of leaves that have been dried and crumbled; fresh sprigs are also commonly used. Its flavour is green, lightly sweet and distinctive, while dried dill is brittle and often more concentrated in aroma than fresh leaves.
Across the cuisines familiar to English-speaking readers, dill is often paired with fish, potatoes, pickles, salads and yogurt-based sauces. It brings plenty of aroma for a small amount, so it can add flavour without much energy or fat. Stir it into a yogurt dip or sprinkle it over potatoes, and add dried dill near the end of cooking to keep its fragrance noticeable.
Dill Nutrition Facts
Selected: 100 g
43
KCAL / 100G
Carbs
7g
· 3% DV
Protein
3.5g
· 7% DV
Fat
1.1g
· 1% DV
Fiber
2.1g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 54% · Protein 27% · Fat 19%
Dill Vitamins & Minerals
Vitamins
Vitamin K
482µg · 402% DV
Vitamin C
85mg · 94% DV
Vitamin A
386µg · 43% DV
Folate
150µg · 38% DV
Minerals
Manganese
1mg · 43% DV
Iron
7mg · 39% DV
Potassium ⭐
738mg · 22% DV
Calcium
208mg · 21% DV
How Nutritious Is Dill?
Nutrient density
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Dill Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Dill
To burn the 43 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Dill Processed?
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Dill Contain Allergens?
No known major allergens
Which Diets Is Dill Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Dill Fat Profile
SATURATED
0.06g
MONOUNSATURATED
0.21g
POLYUNSATURATED
0.34g
Omega 6:3 ratio 0.3:1
Below the ideal 4:1 — a good omega balance.
Compare Dill
Foods Similar to Dill
Frequently Asked Questions About Dill
What does dill taste like?
Dill has a fresh, grassy taste with a light anise-like note. Its delicate leaves lose some aroma with prolonged cooking, so add fresh dill near the end of a recipe.
What is dill used for?
Dill is used to season pickles, fish, potatoes, salads, sauces, and yogurt-based dips. Fresh leaves work well as a finishing herb, while dried dill is convenient in cooked dishes and dressings.
Is dill the same as fennel?
No, dill and fennel are different plants, although both have feathery leaves and a mild anise-like aroma. Fennel has a bulb that is eaten as a vegetable; dill is usually used for its leaves and seeds.
Can you use dried dill instead of fresh dill?
Yes, dried dill can replace fresh dill, especially in soups, sauces, and cooked dishes. It has a more concentrated, less bright flavor, so start with less and adjust to taste.
When should you add dill to cooking?
Add fresh dill near the end of cooking or just before serving to preserve its delicate aroma. Dried dill can go in earlier, giving it time to flavor soups, sauces, or braises.
How do you store fresh dill?
Keep fresh dill in the refrigerator, loosely wrapped in a slightly damp paper towel inside a bag or container. Leave it unwashed until you are ready to use it, since extra moisture can make the leaves spoil faster.
Can you freeze dill?
Yes, dill freezes well for cooked dishes. Wash and thoroughly dry the leaves, chop them, and freeze in small portions; thawed dill loses its crisp texture, so it is less suitable as a fresh garnish.
Can you eat dill stems?
Yes, the tender, thin stems of dill are edible and can be finely chopped with the leaves. Remove thicker, fibrous stems, or add them whole to soups and sauces for flavor and take them out before serving.
What can you use instead of dill?
Use parsley, chives, or fennel fronds as a substitute for dill, depending on the dish. Fennel fronds give a closer anise-like note, while parsley and chives offer a milder, less distinctive herbal flavor.
Why is dill used in pickles?
Dill gives pickles a distinctive fresh, herbal aroma that complements the sharpness of vinegar or brine. Recipes often use dill heads or seeds as well as leaves, because the different parts contribute slightly different flavors.
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Nutrition data compiled from USDA FoodData Central and scientific sources.