Dill Weed, Fresh vs Rosemary, Fresh: Nutrition Comparison
Compare calories, protein, fat, carbs, vitamins and minerals per 100 g. Values shaded green are generally the more favorable ones.
Key differences
- Rosemary, Fresh has more calories; Dill Weed, Fresh is lower in calories.
- Dill Weed, Fresh has more protein per 100 g.
- Rosemary, Fresh is notably higher in dietary fiber.
- Rosemary, Fresh is notably higher in calcium.
- Dill Weed, Fresh is notably higher in vitamin c.
Nutrient comparison (per 100 g)
| Nutrient | Dill Weed, Fresh | Rosemary, Fresh |
|---|---|---|
| Calories | 43 kcal | 131 kcal |
| Protein | 3.5 g | 3.3 g |
| Total Fat | 1.1 g | 5.9 g |
| Saturated Fat | 0.1 g | 2.8 g |
| Carbohydrate | 7 g | 20.7 g |
| Dietary Fiber | 2.1 g | 14.1 g |
| Total Sugars | — | — |
| Sodium | 61 mg | 26 mg |
| Potassium | 738 mg | 668 mg |
| Calcium | 208 mg | 317 mg |
| Iron | 6.6 mg | 6.7 mg |
| Magnesium | 55 mg | 91 mg |
| Vitamin C | 85 mg | 21.8 mg |
| Vitamin A | 386 mcg | 146 mcg |
| Vitamin D | 0 mcg | 0 mcg |
| Cholesterol | 0 mg | 0 mg |
Green highlighting marks the more favorable value where it applies (for example, more protein or less saturated fat). Neutral nutrients are not highlighted.
Data source: USDA FoodData Central. Values are per 100 g of edible portion and are reference figures — they vary by variety, preparation and brand. Last updated: 2026-04-30.
Dill Weed, Fresh
- Protein 29%
- Fat 21.1%
- Carbs 50%
Rosemary, Fresh
- Protein 11%
- Fat 43.7%
- Carbs 45.3%
Frequently asked questions
- Which has more calories, Dill Weed, Fresh or Rosemary, Fresh?
- Per 100 g: Dill Weed, Fresh has 43 kcal, Rosemary, Fresh has 131 kcal.
- Which has more protein, Dill Weed, Fresh or Rosemary, Fresh?
- Per 100 g: Dill Weed, Fresh has 3.5 g of protein, Rosemary, Fresh has 3.3 g.
Compare with other foods
Note. This information is provided for general reference only and is not medical advice or a diet prescription. If you have a medical condition or special dietary needs, consult a physician or a registered dietitian.