Dill – Soya is original herb in Pakistan available for online delivery to your home.
Dill weed/Soya (سویا, شبت، سوا، سوئی) also known as Anethum Graveolens Linn, is a unique perennial herb with pleasant anise-like flavor. Its sprigs (leaves) as well as seeds are employed as seasoning in various cuisines worldwide. Dill seeds, used as condiment spice, are similar in taste and appearance to “caraway seeds.” They feature light brown color, oval shape with vertical ridges and flavor that is aromatic, sweet, and citrus, but also slight bitterly.
Health benefits of Dill:
Dill weed contains numerous plant derived chemical compounds that are known to have been anti-oxidant, disease preventing, and health promoting properties.
This popular herb contains no cholesterol and is very 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 carry many essential volatile oils such as d-carvone, dillapiole, DHC, eugenol, limonene, terpinene and myristicin.
The essential oil, Eugenol in the dill has been in therapeutic usage as local-anesthetic and antiseptic. Eugenol has also been found to reduce blood sugar levels in diabetics. (Further detailed studies, however, require to establish its role.)
Dill oil, extracted from dill seeds has anti-spasmodic, carminative, digestive, disinfectant, galactagogue (helps breast milk secretion), and 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 weed 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 human body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
Dill weed 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 cofactor for the antioxidant enzyme, superoxide dismutase.
Reports on the side effects of dill are limited. The most common side effect is dermatitis but it is considered very rare and usually only when dealing with large quantities of the live plant outdoors in the presence of ultraviolet light.