Chives, raw
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
Raw chives are the delicate, hollow green tubes of a perennial herb from the allium family, offering a mild, fresh onion flavor with a crisp, tender texture. Nutritionally, they are a low-calorie powerhouse, providing a surprising amount of protein (3.27g) and fiber (2.5g) for just 30 kcal per 100g, along with a notable dose of vitamin K.
💚 Why it's loved
People love chives for their bright, subtle onion flavor that enhances without overpowering, making them a universal garnish. Their vibrant green color adds a fresh, finishing touch to countless dishes, from baked potatoes to omelets.
⚠️ Watch-outs & how to enjoy it better
The primary caution is for individuals on blood-thinning medications (like warfarin), as the high vitamin K content can interfere with their effects. To manage this, maintain consistent intake rather than consuming large amounts sporadically. For those with sensitive digestion, the allium compounds can cause mild gas; pairing with easily digestible foods can help.
Key benefits
- Excellent source of vitamin K, essential for bone health and blood clotting.
- Provides a good amount of vitamin C, an antioxidant that supports immune function.
- High in dietary fiber, which aids digestion and promotes gut health.
- Contains antioxidants like quercetin and kaempferol, which help combat oxidative stress.
- Low in calories and carbohydrates, making it ideal for weight management.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Chives are the only allium genus member native to both the New and Old Worlds, and their flowers are edible, often used to infuse vinegar with a delicate onion flavor.
Full nutrition (scales with serving)
| Water | 90.7 g |
| Energy | 30.0 kcal |
| Energy | 126 kj |
| Protein | 3.3 g |
| Total lipid (fat) | 0.73 g |
| Ash | 1.0 g |
| Carbohydrate, by difference | 4.3 g |
| Fiber, total dietary | 2.5 g |
| Total Sugars | 1.9 g |
| Calcium, Ca | 92.0 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 42.0 mg |
| Phosphorus, P | 58.0 mg |
| Potassium, K | 296 mg |
| Sodium, Na | 3.0 mg |
| Zinc, Zn | 0.56 mg |
| Copper, Cu | 0.16 mg |
| Manganese, Mn | 0.37 mg |
| Selenium, Se | 0.90 ug |
| Vitamin C, total ascorbic acid | 58.1 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.12 mg |
| Niacin | 0.65 mg |
| Pantothenic acid | 0.32 mg |
| Vitamin B-6 | 0.14 mg |
| Folate, total | 105 ug |
| Folic acid | 0.00 ug |
| Folate, food | 105 ug |
| Folate, DFE | 105 ug |
| Choline, total | 5.2 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 218 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 2612 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 4353 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 323 ug |
| Vitamin E (alpha-tocopherol) | 0.21 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 213 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.15 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.03 g |
| SFA 16:0 | 0.10 g |
| SFA 18:0 | 0.01 g |
| Fatty acids, total monounsaturated | 0.10 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.10 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.27 g |
| PUFA 18:2 | 0.25 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
| Phytosterols | 9.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.04 g |
| Threonine | 0.13 g |
| Isoleucine | 0.14 g |
| Leucine | 0.20 g |
| Lysine | 0.16 g |
| Methionine | 0.04 g |
| Phenylalanine | 0.10 g |
| Tyrosine | 0.10 g |
| Valine | 0.14 g |
| Arginine | 0.24 g |
| Histidine | 0.06 g |
| Alanine | 0.15 g |
| Aspartic acid | 0.30 g |
| Glutamic acid | 0.68 g |
| Glycine | 0.16 g |
| Proline | 0.22 g |
| Serine | 0.15 g |
FAQ
What's the difference between chives, green onions, and scallions?
Chives are the thinnest and most delicate, with a mild flavor, used primarily as a fresh garnish. Green onions (scallions) are larger, with a white bulb and green top, offering a stronger onion taste suitable for both cooking and garnishing.
Can you cook chives, or are they only for garnish?
While best added fresh at the end of cooking to preserve their delicate flavor and color, chives can be gently folded into warm dishes like scrambled eggs or mashed potatoes just before serving. Prolonged cooking will diminish their unique taste.
How should I store fresh chives to keep them from wilting?
Treat them like fresh flowers: trim the ends, place them upright in a jar with an inch of water, cover loosely with a plastic bag, and refrigerate. Alternatively, wrap them in a damp paper towel and store in a sealed container in the fridge's crisper drawer.