While dill weed is a member of the same family as parsley, cumin and bay leaf, it can hold its nutritional stance against its family members. While its use started in Greece and the Mediterranean, it's often times found in cabinets around the world and known as a great source of calcium, manganese, iron and flavonoids and are known for antioxidant, anti-inflammatory and antiviral properties. If you’re looking to curb your cholesterol intake, swap out regular eggs for egg whites. It's also a good sources of riboflavin and selenium, with each egg white containing 54 milligrams of potassium, an essential mineral of which most Americans do not get enough, and 55 mg of sodium.

By Nikki Nies, MS, Nutritionist