Why is the micronutrient impact of typical culinary dill use primarily concentrated in bioactive compounds rather than high macro-nutrient intake?

Because typical culinary use involves only a few grams, despite 100g being nutrient-rich.

Although a large serving size, such as 100 grams of fresh dill weed, demonstrates exceptional concentrations of key micronutrients like Vitamin A and Vitamin C—often exceeding the Daily Value several times over—this amount is far beyond standard culinary consumption. Typical integration into meals, whether in pickles, dressings, or sprinkled over fish, involves only a few grams of the herb. Consequently, the primary measurable benefit derived from daily seasoning amounts stems not from reaching significant intake thresholds for macronutrients or large percentages of the DV, but rather from the consistent, cumulative intake of the potent bioactive compounds like flavonoids and terpenoids.