Dill Veggie Dip
Packaged product Suppen und Saucen Marzetti
Dill Veggie Dip contains 290 kcal per 100 g. A Serving, 1 portion, 31 g (31 g) provides about 90 kcal.
Roughly 86 % of its calories come from fat, with 10 % from carbohydrates and 5 % from protein (estimated with general energy factors).
That is more energy than the typical item in Suppen und Saucen on FoodFactly, where the median is 200 kcal per 100 g across 622 products.
100 g provides 27 % of the Daily Value for Iodin, 27 % of the Daily Value for Chlorid and 18 % of the Daily Value for Vitamin B12.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 290 kcal | |
| Total fat L | 25,8 g | 33 % |
| Saturated fat L | 8,1 g | 40 % |
| Trans fat L | 0 g | |
| Cholesterol L | 48,4 mg | 16 % |
| Sodium L | 613 mg | 27 % |
| Total carbohydrates L | 6,5 g | 2 % |
| Dietary fiber L | 0 g | 0 % |
| Total sugars L | 3,2 g | |
| Added sugars L | 0 g | 0 % |
| Protein L | 3,2 g | 6 % |
| Vitamin A L | 0 µg | 0 % |
| Vitamin C L | 0 mg | 0 % |
| Vitamin D L | 0 µg | 0 % |
| Vitamin E L | 0 mg | 0 % |
| Vitamin K L | 0 µg | 0 % |
| Thiamin (B1) L | 0,048 mg | 4 % |
| Riboflavin (B2) L | 0,13 mg | 10 % |
| Niacin (B3) L | 0,098 mg | 0,6 % |
| Pantothensäure (B5) L | 0,4 mg | 8 % |
| Vitamin B6 L | 0,047 mg | 3 % |
| Folat (B9) L | 21,1 µg | 5 % |
| Vitamin B12 L | 0,42 µg | 18 % |
| Cholin L | 0 mg | 0 % |
| Calcium L | 6,5 mg | 0,5 % |
| Eisen L | 0 mg | 0 % |
| Magnesium L | 0 mg | 0 % |
| Phosphor L | 0 mg | 0 % |
| Kalium L | 0 mg | 0 % |
| Zink L | 0 mg | 0 % |
| Kupfer L | 0 mg | 0 % |
| Mangan L | 0 mg | 0 % |
| Selen L | 0 µg | 0 % |
| Iodin L | 40,9 µg | 27 % |
| Chlorid L | 619 mg | 27 % |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 5 %
- Carbohydrates 10 %
- Fat 86 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein3,2 gabove the median for Suppen und Saucen (median 2,8 g)
- Fiber0 gin the lowest quarter of Suppen und Saucen (median 0,7 g)
- Sugars3,2 gbelow the median for Suppen und Saucen (median 3,6 g)
- Fat25,8 gin the top quarter of Suppen und Saucen (median 13,3 g)
- Saturated fat8,1 gin the top quarter of Suppen und Saucen (median 2,7 g)
- Sodium613 mgabove the median for Suppen und Saucen (median 500 mg)
- Protein per 100 kcal1,1 gprotein density, useful for comparing foods with different calorie levels
- Water64,3 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Fats and cholesterol (2)
| Einfach ungesättigtes Fett L | 6 g |
|---|---|
| Mehrfach ungesättigtes Fett L | 9,5 g |
Sugars and starch (1)
| Stärke L | 0 g |
|---|
Individual fatty acids (4)
| EPA (Omega-3, 20:5 n-3) L | 0,002 g |
|---|---|
| DHA (Omega-3, 22:6 n-3) L | 0,021 g |
| ALA (omega-3, 18:3 n-3) L | 1,1 g |
| Linolsäure (Omega-6, 18:2) L | 8,3 g |
Carotenoids (1)
| Beta-Carotin L | 30,7 µg |
|---|
Other components (3)
| Wasser L | 64,3 g |
|---|---|
| Alkohol L | 0,016 g |
| Koffein L | 0 mg |
Product details
Ingredients
cream (milk, cream), skim milk, soybean oil, distilled vinegar, water, egg yolk, modified cornstarch, salt, onion, dillweed, lactic acid, sugar, whey, yeast extract, gelatin, xanthan gum, guar gum, natural flavor, mono and di-glycerides, sodium phosphate, garlic, potassium sorbate
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: RahmMilchEssigEiSalzZwiebelnZuckerHefeKnoblauch
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Dill Veggie Dip?
100 g of Dill Veggie Dip has 290 kcal. Serving, 1 portion, 31 g (31 g): about 90 kcal.
How much protein is in Dill Veggie Dip?
Dill Veggie Dip contains 3,2 g of protein per 100 g (6 % of the 50 g Daily Value), or 1 g in Serving, 1 portion, 31 g (31 g). About 5 % of its calories come from protein. Compared with other Suppen und Saucen, that is above the median (median 2,8 g).
How many carbs are in Dill Veggie Dip?
Dill Veggie Dip has 6,5 g of total carbohydrates per 100 g, including 0 g of fiber and 3,2 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Dill Veggie Dip?
Dill Veggie Dip contains 25,8 g of fat per 100 g, of which 8,1 g is saturated (40 % of the Daily Value).
What vitamins and minerals does Dill Veggie Dip contain?
Per 100 g, the most notable amounts relative to the Daily Value are Iodin (27 % DV), Chlorid (27 % DV), Vitamin B12 (18 % DV) and Riboflavin (B2) (10 % DV). The full list is in the vitamins and minerals table above.
How much sodium is in Dill Veggie Dip?
100 g contains 613 mg of sodium, 27 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 5. Oktober 2026. FoodFactly last checked it on 8. November 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 0070200857292. License: ODbL 1.0 (Open Food Facts). Source record dated 5. Oktober 2026. Imported 8. November 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.