It also has a cholesterol-lowering effect, and helps maintain strong teeth and bones and increase muscle mass.
Dill is a well-known medicinal and spice plant. When eaten raw, dill is a valuable antioxidant and an excellent source of vitamin C. The plant also contains vitamin A, riboflavin, vitamins B1, B2, B3, B6, and E, as well as folic acid, pectin, calcium, iron, copper, magnesium, potassium, phosphorus, zinc, and a very large amount of fiber.
To preserve their nutritional value, the drying method doesn’t matter! Valuable nutrients evaporate at temperatures around 50-60 degrees Celsius, so dried vegetables available in stores are unsuitable for medicinal purposes because they are dried at temperatures of 75-90 degrees Celsius.
