Dill

The culture of dill has thousands of years. It was grown already in Ancient Egypt: the plant served as spice and as a cure for headaches. A variety of dill, known as fennel (fennel dew), is the ancient culture of Egypt and China. Dill is a plant-wagon. In short, this is a wonderful greenery and raw materials for the distillery industry, confectionery, bakery, perfume, etc. production.
Nutritive properties of dill:
Due to the presence of essential oil and a diverse set of vitamins and minerals, consumption of dill enhances the separation of secretions of digestive glands, the motility of the digestive tract, increases appetite, and helps to normalize metabolism in the body. Dill leaves contain vitamins B1, B2, C, PP, P, carotene, folic acid, and also salts of iron, calcium, potassium and phosphorus. This composition says that dill is useful for eyes and skin, protects the body from infections, strengthens the nervous system, helps cope with bad mood and insomnia, eliminates problems with hair and skin.

List of vitamins:

Systemic thiamine deficiency is a causal factor in the development of a number of serious disorders, the leading place in which the lesions of the nervous system occupy. The complex of consequences of thiamine deficiency is known as the beriberi disease.

Vitamin B2 is necessary for the formation of erythrocytes, antibodies, for the regulation of growth and reproductive functions in the body. It is also necessary for the health of the skin, nails, hair growth and in general for the health of the whole organism, including the function of the thyroid gland.

Vitamin B3 dilates the small blood vessels (including the brain), improves microcirculation, has a weak anticoagulant effect, increasing the fibrinolytic activity of the blood. It has detoxification properties.

Vitamin C is used as a restorative and stimulating immune system for various diseases (colds, oncological, etc.), and also prophylactically with insufficient intake of food, for example, in the winter-spring period.

Functionally, vitamin P participates together with vitamin C in oxidation-reduction processes in the body. Vitamin P is able to partially remove the severity of avitaminosis C, reducing the permeability and fragility of capillary vessels. Vitamins P protect ascorbic acid and adrenaline from oxidation.