Homemade Wild Greens are Richer in Calcium than Bone Broth: A Hidden Gem at the Market

This particular type of vegetable has a unique taste that stimulates the taste buds and sense of smell, offering numerous health benefits.


The type of vegetable mentioned here is none other than dill. This type of vegetable not only has value in cuisine but also brings many great benefits to health.

Dill is grown quite a lot in Vietnam. The vegetable has a distinctive flavor, a mild and pleasant aroma, and can be used raw or cooked.

Dill and lettuce belong to the same family, but dill has a distinctive aroma that stimulates the taste and smell. Dill when cooked retains its crispness, while lettuce quickly becomes mushy when exposed to hot water, so it is usually only used raw.

Delicious dill with high nutritional value.

According to traditional medicine, dill has a sweet taste, a pleasant aroma, a cold nature, and is not toxic. This vegetable has the effect of cooling heat, detoxifying, promoting digestion, benefiting lactation, and calming the mind…

According to modern science, dill has high nutritional value. It contains a lot of potassium, vitamin C, calcium, iron, phosphorus, beta-carotene… essential for the body. In particular, dill contains a lot of fiber and very little calories (100 grams only has 14 kcal). This is a vegetable that is very suitable for people who intend to diet or lose weight.

Dill also contains a high amount of calcium, even higher than bone broth. A tablespoon of bone broth provides about 2mg of calcium. Meanwhile, 100 grams of dill provides about 38mg of calcium (according to the Vietnamese food composition table).

In addition, the calcium in bone broth is insoluble inorganic calcium, difficult to digest, meaning that the body will have difficulty absorbing this calcium to the maximum. The calcium in dill is easily soluble and easily absorbed. Therefore, supplementing dill in the diet is one of the ways to provide natural beneficial calcium for the body. Of course, both dill and bone broth have their own flavors and different nutritional values. Depending on your preference and taste, you can choose the dish you want to eat.

Dill with high calcium content is good for bones and joints. This vegetable also contains vitamin K (100 grams of dill provides 173.6 micrograms of vitamin K) which helps increase the ability to accumulate calcium in bones, prevent osteoporosis, and make bones strong.

Vitamin A and beta-carotene in dill have the effect of nourishing the eyes and are good for the skin.

Dill has the ability to promote digestion and stimulate digestion, so people who have digestive disorders, diarrhea, and cold stomach should limit eating this vegetable.

Frequently asked questions

Dill can be used raw or cooked, adding a mild and pleasant aroma to dishes. It retains its crisp texture when cooked, making it a versatile ingredient.

Dill is highly nutritious, containing potassium, vitamin C, calcium, iron, phosphorus, and beta-carotene. It is especially rich in fiber and low in calories, making it ideal for those on a diet or aiming to lose weight. Dill also boasts high calcium content, even surpassing bone broth, and is easily digestible and absorbable by the body.

With its high calcium content and the presence of vitamin K, dill helps strengthen bones and prevent osteoporosis. It also contains vitamin A and beta-carotene, which are beneficial for eye and skin health.

While dill offers numerous health benefits, it is recommended that individuals with digestive issues, diarrhea, or a cold stomach limit their consumption of this vegetable as it may stimulate digestion.
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