| Quantity | Price | Save |
|---|---|---|
| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 5.00% |
| XXXXX | XXXXX | 8.00% |
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$0.00/Gm
Botanical Name: Anethum graveolens
Plant Part Used: Seed
Processing Method: Drying, grinding.
Dill Seed Powder is a powdered form of dill seeds, derived from the dill plant (Anethum graveolens).It contains phytochemicals such as limonene, carvone, flavonoids, and polyphenols. These compounds contribute to the flavor and potential health benefits of dill. It is commonly used as a culinary spice to flavor dishes, also sometimes used in traditional herbal remedies and dietary supplements for its potential health benefits.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 8.1g | 12.31% | |
|---|---|---|
| Saturated Fat 1.3g | 5.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 61mg | 2.54% | |
| Total Carbohydrate 55g | 18.33% | |
| Dietary Fiber 21g | 74.97% | |
| Total Sugars 0g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 12.3g | 24.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 1516mg | 116.62% | |
| Iron 16mg | 88.89% | |
| Potassium 1186mg | 25.23% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Brown | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | 100% Passes through #80 mesh | USP<786> |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Total ash | NMT 10.0% w/w | USP<561> |
| Identification | Comply as per the TLC | TLC |
| Total Heavy Metals | ||
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 2 ppm | USP<232> |
| Arsenic | NMT 2 ppm | USP<232> |
| Mercury | NMT 0.1 ppm | USP<232> |
| Cadmium | NMT 2 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate count | NMT 100,000 cfu/g | USP<2021> |
| Yeast & Mold | NMT 1000 cfu/g | USP<2021> |
| E. coli | Negative | USP<2022> |
| Salmonella | Negative | USP<2022> |
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