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Dill - Organically grown

Dill - Organically grown
Dill - Organically grown
R18.00
Ex Tax: R18.00
Product Code: Organically Grown Vegetables
Availability: In Stock
 

Our Dill is organically grown without chemical fertilisers and pesticides. It is a powerhouse functional food full of vitamins and minerals and it is mildly alkaline. 

Health Benefits of Dill.

  • Dill contains numerous plant derived chemical compounds that are known to be anti-oxidant, disease preventing, and contain health promoting properties.
  • This popular herb contains no cholesterol and is low in calories. Nonetheless, it holds many anti-oxidants, vitamins like niacin, pyridoxine, etc., and dietary fibers, which help in controlling blood cholesterol levels.
  • Dill leaves (sprigs) and seeds contain many essential volatile oils such as d-carvone, dillapiol, DHC, eugenol, limonene, terpinene and myristicin.
  • The essential oil, Eugenol in the dill has been in therapeutic usage as local-anesthetic and anti-septic. Eugenol has also been found to reduce blood sugar levels in diabetics. (Further detailed studies require to establish its role.)
  • Dill oil, extracted from dill seeds has anti-spasmodic, carminative, digestive, disinfectant, galactagogue (helps breast milk secretion), sedative properties.
  • It is also rich in many vital vitamins, including folic acid, riboflavin, niacin, vitamin A, ß-carotene, vitamin-C that is essential for optimum metabolism inside the human body.
  • Vitamin-A, and beta carotene are natural flavonoid antioxidants. 100 g of dill sprigs provide 7718 IU or 257% of recommended-daily levels of this vitamin. Vitamin A is also required for maintaining healthy mucus membranes and skin, and is essential for good vision. Consumption of natural foods rich in flavonoids helps the human body to protect from lung and oral cavity cancers.
  • Fresh dill herb is an excellent source of antioxidant vitamin, vitamin-C. 100 g contain about 85 mg or 140% of vitamin C. Vitamin-C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
  • Dill is a good source of minerals like copper, potassium, calcium, manganese, iron, and magnesium. Copper is a cofactor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese and zinc). Zinc is a co-factor in many enzymes that regulate growth and development, digestion and nucleic acid synthesis. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.
  • Dill herb has all the characters to consider it as one of the most valuable functional foods. 100 g of dill provides only 43 calories, but its phyto-nutrients profile is no less than any other high-calorie food source; be it nuts, pulses, cereals, or meat group.

100 g fo this herb provides (%of RDA per 100 g):

37.5% of folates (vitamin B11), 
14% of vitamin B-6 (pyridoxine), 
23% of riboflavin (vitamin B-2), 
140% of vitamin-C, 
257% of vitamin-A, 
21% of calcium, 
82% of iron and 
55% of manganese. 
(Note: RDA- Recommended daily allowance)

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