Spices vs Dill weed
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Spices, pepper, red or cayenne is higher in more vitamins & minerals
Calories (kcal)
Spices 318
Dill weed 43
Protein (g)
Spices 12.0
Dill weed 3.46
Carbs (g)
Spices 56.6
Dill weed 7.02
Fat (g)
Spices 17.3
Dill weed 1.12
Fiber (g)
Spices 27.2
Dill weed 2.10
Quick answers
Which has more protein?
Spices, pepper, red or cayenne — 12.0g vs 3.46g per 100g.
Which has fewer calories?
Dill weed, fresh — 43 vs 318 kcal per 100g.
Which is more nutrient-dense?
Spices, pepper, red or cayenne scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Spices | Dill weed | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 318 kcal | 43 kcal | +640% |
| Macronutrients | |||
| Water | 8.05 g | 85.9 g | -91% |
| Protein | 12.0 g | 3.46 g | +247% |
| Total lipid (fat) | 17.3 g | 1.12 g | +1442% |
| Carbohydrate, by difference | 56.6 g | 7.02 g | +707% |
| Fiber, total dietary | 27.2 g | 2.10 g | +1195% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 3.26 g | 0.060 g | +5333% |
| Fatty acids, total monounsaturated | 2.75 g | 0.802 g | +243% |
| Fatty acids, total trans | — | 0 g | |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 76.4 mg | 85.0 mg | -10% |
| Thiamin (Vitamin B1) | 0.328 mg | 0.058 mg | +466% |
| Riboflavin (Vitamin B2) | 0.919 mg | 0.296 mg | +210% |
| Niacin (Vitamin B3) | 8.70 mg | 1.57 mg | +454% |
| Pantothenic acid (Vitamin B5) | — | 0.397 mg | |
| Vitamin B-6 — Pyridoxine | 2.45 mg | 0.185 mg | +1224% |
| Biotin (Vitamin B7) | 106 ug | 150 ug | -29% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 51.5 mg | — | |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 2081 ug | 386 ug | +439% |
| Carotene, beta | 21840 ug | — | |
| Carotene, alpha | 0 ug | — | |
| Vitamin E (alpha-tocopherol) | 29.8 mg | — | |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 148 mg | 208 mg | -29% |
| Iron, Fe | 7.80 mg | 6.59 mg | +18% |
| Magnesium, Mg | 152 mg | 55.0 mg | +176% |
| Phosphorus, P | 293 mg | 66.0 mg | +344% |
| Potassium, K | 2014 mg | 738 mg | +173% |
| Sodium, Na | 30.0 mg | 61.0 mg | -51% |
| Zinc, Zn | 2.48 mg | 0.910 mg | +173% |
| Copper, Cu | 0.373 mg | 0.146 mg | +155% |
| Manganese, Mn | 2.00 mg | 1.26 mg | +58% |
| Selenium, Se | 8.80 ug | — | |
| Other Nutrients | |||
| Energy | 1331 kj | 180 kj | +639% |
| Ash | 6.04 g | 2.45 g | +147% |
| Total Sugars | 10.3 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 106 ug | 150 ug | -29% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 106 ug | 150 ug | -29% |
| Vitamin B-12, added | 0 ug | — | |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 6252 ug | — | |
| Vitamin A, IU | 41610 IU | 7718 IU | +439% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | — | |
| Lycopene | 13157 ug | — | |
| Vitamin E, added | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 80.3 ug | — | |
| SFA 4:0 (Butyric acid) | 0 g | — | |
| SFA 6:0 (Caproic acid) | 0 g | — | |
| SFA 8:0 (Caprylic acid) | 0 g | — | |
| SFA 10:0 (Capric acid) | 0.030 g | — | |
| SFA 12:0 (Lauric acid) | 0.030 g | 0.001 g | +2900% |
| SFA 14:0 (Myristic acid) | 0.090 g | 0.001 g | +8900% |
| SFA 16:0 (Palmitic acid) | 2.36 g | 0.049 g | +4716% |
| SFA 18:0 (Stearic acid) | 0.490 g | 0.009 g | +5344% |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.240 g | 0.004 g | +5900% |
| MUFA 18:1 (Omega-9, Oleic acid family) | 2.51 g | 0.798 g | +215% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| Fatty acids, total polyunsaturated | 8.37 g | 0.095 g | +8711% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 7.71 g | 0.082 g | +9302% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.660 g | 0.013 g | +4977% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | — | |
| Phytosterols | 83.0 mg | — | |
| Tryptophan (EAA) | — | 0.014 g | |
| Threonine (EAA) | — | 0.068 g | |
| Isoleucine (EAA, BCAA) | — | 0.195 g | |
| Leucine (EAA, BCAA) | — | 0.159 g | |
| Lysine (EAA) | — | 0.246 g | |
| Methionine (EAA) | — | 0.011 g | |
| Cystine (conditionally essential) | — | 0.017 g | |
| Phenylalanine (EAA) | — | 0.065 g | |
| Tyrosine (conditionally essential) | — | 0.096 g | |
| Valine (EAA, BCAA) | — | 0.154 g | |
| Arginine (conditionally essential) | — | 0.142 g | |
| Histidine (EAA) | — | 0.071 g | |
| Alanine | — | 0.227 g | |
| Aspartic acid | — | 0.343 g | |
| Glutamic acid | — | 0.290 g | |
| Glycine (conditionally essential) | — | 0.169 g | |
| Proline (conditionally essential) | — | 0.248 g | |
| Serine | — | 0.158 g | |
| Alcohol, ethyl | 0 g | — | |
| Caffeine | 0 mg | — | |
| Theobromine | 0 mg | — | |
| Apigenin | — | 0 mg | |
| Luteolin | — | 0 mg | |
| Kaempferol | — | 13.3 mg | |
| Myricetin | — | 0.700 mg | |
| Quercetin | — | 55.2 mg | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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