What vitamins! stored in the dill!
Dill is an ancient and very common plant. Some grow it even on the windowsill. Dill can be bought in almost any store, and sometimes even just when leaving the subway.
Dill contains acids, iron, potassium, calcium, phosphorus, it is rich in essential oils, as well as vitamins of group B and C.
The useful composition of dill is due to the fact that it grows in a warm and bright climate and in such favorable conditions can accumulate a large amount of useful substances.
Dill is known in the therapeutic literature as a rich source of flavonoids, phenolic compounds, saponins, cardiac glycosides and terpenes, as well as some vitamins and minerals.
From the table below, it can be seen that dill leaves contain various vitamins, among which vitamin C stands out. According to this indicator, dill is 1.5-2 times ahead of citrus fruits (lemon, orange), entering the top 20 plant products containing ascorbic acid. Dill contains vitamin PP (nicotinic acid), B1 (thiamine), B2 (riboflavin), a number of flavonoids, and a complex of mineral salts.
Fruits of dill on 15-20% consist of fatty oil with the inclusion of oleic, petroselinic, linoleic, palmitic acids. Also in the fruit of the plant many essential oils (approximately 3,5%), consisting mainly of caprona, limonera and alpha phellandrene.
However, the seeds and leaves of dill are not the same in their quantitative (and, partially, qualitative) composition, and, therefore, they show different therapeutic effects. For example, the concentration of D-carvone in the essential oil of fruits is several times higher than in the essential oil of the herbal part (30-50% vs. 15-16%, respectively). And the concentration of alpha-phellandrene, on the contrary, higher in the green.
Other factors have a significant impact on the chemical composition of dill: growth stages, cultivation area, genotype and environmental conditions. For example, American dill oil contains a very large amount of alpha-fellandren, while carvon and limonene form the basis of the essential oil of Asian and European dill.
Dill contains acids, iron, potassium, calcium, phosphorus, it is rich in essential oils, as well as vitamins of group B and C.
The useful composition of dill is due to the fact that it grows in a warm and bright climate and in such favorable conditions can accumulate a large amount of useful substances.
Dill is known in the therapeutic literature as a rich source of flavonoids, phenolic compounds, saponins, cardiac glycosides and terpenes, as well as some vitamins and minerals.
From the table below, it can be seen that dill leaves contain various vitamins, among which vitamin C stands out. According to this indicator, dill is 1.5-2 times ahead of citrus fruits (lemon, orange), entering the top 20 plant products containing ascorbic acid. Dill contains vitamin PP (nicotinic acid), B1 (thiamine), B2 (riboflavin), a number of flavonoids, and a complex of mineral salts.
Fruits of dill on 15-20% consist of fatty oil with the inclusion of oleic, petroselinic, linoleic, palmitic acids. Also in the fruit of the plant many essential oils (approximately 3,5%), consisting mainly of caprona, limonera and alpha phellandrene.
However, the seeds and leaves of dill are not the same in their quantitative (and, partially, qualitative) composition, and, therefore, they show different therapeutic effects. For example, the concentration of D-carvone in the essential oil of fruits is several times higher than in the essential oil of the herbal part (30-50% vs. 15-16%, respectively). And the concentration of alpha-phellandrene, on the contrary, higher in the green.
Other factors have a significant impact on the chemical composition of dill: growth stages, cultivation area, genotype and environmental conditions. For example, American dill oil contains a very large amount of alpha-fellandren, while carvon and limonene form the basis of the essential oil of Asian and European dill.