Dill is an aromatic herb that fits perfectly with a multitude of dishes, especially fish and meat. We are going to see everything that this particular herb can offer us and we are going to know everything, from its nutritional values to the possible adverse effects of its consumption.
The Egyptians already consumed it, because this aromatic herb has centuries of history from Asia to the Mediterranean. An herb that serves to give flavor and aroma to our dishes. Also, there are two types of neld, fresh and dried. The fresh one has an intense smell, and the dry one concentrates all its nutrients, as well as its smell and flavor. There are many people who prefer it dry because they sprinkle it by hand in the recipe.
What is it?
Simply put, it is an herb found in all European kitchens and also in Asia. It is a stem with fine leaves with a sweet and herbaceous flavor. The dill seeds are more aromatic and have a slight touch of citrus, but now we will focus on the dill, the seeds, we will explain them another day.
It is mainly used to enhance the flavor of recipes. It also has healing properties, according to traditional medicine, and can help with digestive problems, and even relieve bad odor and colic in nursing babies. We do not recommend offering this herb to babies, in case of colic, it is best to go to a pediatrician or a pharmacy.
Nutritional values
For every 100 grams of dill, we have 45 calories. Let's start from the base that nobody consumes 100 grams of dill, in fact, the rare thing is to consume even more than 3 grams for a single recipe. This herb also provides 2 grams of fiber, 7 grams of carbohydrates and 3,5 grams of protein.
Dill is rich in minerals and vitamins, so it's time to get to know them all. For example, 100 grams of dill provides more than 250% of vitamin A that the average adult needs in a day, which is a serious excess.
It also provides almost 140% vitamin C per 100 grams, vitamin B3 and B9 in low values. Regarding minerals, we have calcium, iron, potassium, magnesium, phosphorus, sodium and manganese.
Main benefits
We have already seen what it provides at a nutritional level, well, from those nutrients, we get the benefits that we say below. An aromatic herb with very specific benefits, but it is also one of the culinary herbs with the most contraindications today, and that is something to take into account.
Cleanses the body
Eating dill with meals helps to cleanse our body of toxins, thanks to its diuretic power. This will make us go to the bathroom more times, and can be inconvenient for those who have reduced mobility or kidney problems. This fact must be taken into account, before only staying with the fact that it helps to cleanse the body. It is convenient to consult a specialist who knows our almost, whether or not we can take this aromatic herb in a timely manner.
Improves digestion
Taking dill with meals calms the stomach and reduces stomach pain, as well as avoiding abdominal distension that is caused by poor digestion. This is because it promotes relaxed digestion and also helps stop possible diarrhea from occurring.
Two really important functions, but this is not why we should take this aromatic herb every day, or consume it alone as a solution for stomach aches or diarrhea. If we have these symptoms, it is best to see a specialist as soon as possible and see what happens to us.
Fight anemia
The amount of minerals and vitamins that dill has help fight anemia. Remember that this aromatic herb has calcium, iron, sodium, potassium, magnesium and manganese. In addition, it has a very good amount of vitamin A, C, and group B.
In particular, iron, vitamin A, C and folic acid are among the most important nutrients, which is why it is interesting to add dill to our meals starting today. But be very careful if you are pregnant or lactating, since it is not entirely safe and can cause abortions, as we explain in the following section on adverse effects.
Adverse effects
A very nutritious aromatic herb with good benefits, but not risk-free. Not everything works for all of us, so we must be careful with dill, especially if we are within some of these population groups.
Dill is not recommended for diabetics to avoid hypoglycemia, since it manages to reduce blood sugar levels, but it is better not to abuse it, since the consequences are serious. It is also not recommended for patients with low blood pressure.
If we suffer from gastritis, we should not consume this aromatic herb either. Actually, any digestive pathology, be it ulcers or irritable colon. It is best to consult a doctor. Nor for patients with neurological diseases such as epilepsy or Parkinson's.
If we are pregnant or lactating, dill should not enter our diet. It is considered a plant with abortifacient properties and we could have an abortion or a premature child.
How to drink?
Dill can be taken in various ways, but it is always recommended to be integrated into food. It is normally used to season meat and fish. All kinds of fish, yes, but in the case of meat, it is better to use it with lean and white meat.
We can also use this aromatic herb with seafood dishes and with almost all kinds of pasta. As well as some types of sauces, stewed vegetables, mushrooms with béchamel, steamed vegetables, dairy products and eggs, etc.
The dill can be added to the mixture, or put on top as a decoration, and yes, we can eat it as it is, unless we are among the population groups at risk, as we have mentioned in the previous section.