| Caloric Content | 40 kcal. |
|---|---|
| Proteins | 3 g. |
| Fats | 1 g. |
| Carbohydrates | 3 g. |
| Boil | 0 min. |
| Fry | 0 min. |
| Stew | 0 min. |
| Bake | 0 min. |
A herbaceous garden plant with dark green feathery leaves. Has a strong spicy aroma and characteristic recognizable taste with notes of caraway. Contains large amounts of vitamin C, as well as A, B2, B6, P, PP. Contains essential oils, folic acid, potassium, calcium, iron, magnesium. In cooking, it is used as a food and aromatic plant. Dill is almost universal. Added to salads, vinaigrettes and appetizers, soups, side dishes and hot dishes made from meat, fish, vegetables, mushrooms, legumes, dough and dairy products, gravies, sauces, marinades and even tea. Indispensable in pickling and marinating. Fresh dill is better not subjected to heat treatment. One sprig weighs approximately 2 grams.
