Herb
Chive
Chive is a mild allium herb grown for hollow green leaves and edible purple flowers. Common chives (Allium schoenoprasum) taste delicately oniony; garlic chives (Allium tuberosum) are flatter-leaved and more garlicky, essential in Chinese and broader East Asian cooking. Snipped fresh over eggs, potatoes, soups, and soft cheeses, chives lose character when long-cooked. Flowers add colour and gentle onion perfume to salads. Freeze-dried and fresh forms dominate retail herb packs.
Also known as: Ciboulette, Jiucai / Nira, Nira, Schnittlauch
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.74 g
- Saturated Fat 0.2 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.42 g
- Cholesterol 0 mg
- Sodium 25.1 mg
- Salt 0.05 g
- Total Carbohydrate 6.77 g
- Dietary Fibre 3.69 g
- Total Sugars 1.01 g
- Complex / starch 0.94 g
- Protein 3.05 g
- Water 84.5 g
- Energy 37.9 kcal
- Water 84.5 g
- Carbohydrates 6.77 g
- Sugars 1.01 g
- Monosaccharides 0.7 g
- Disaccharides 0.3 g
- Starch 0.94 g
- Amylose 0.24 g
- Amylopectin 0.71 g
- Digestible Starch 0.8 g
- Resistant Starch 0.09 g
- Fibre 3.69 g
- Soluble Fibre 1.29 g
- Insoluble Fibre 2.4 g
- Protein 3.05 g
- Plant Protein 2.9 g
- Fat 0.74 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.42 g
- Vitamins 357 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 0.93 mg
- Vitamin B5 — Pantothenic Acid 0.37 mg
- Vitamin B6 0.18 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 71.2 µg
- Vitamin C 2 mg
- Vitamin E 1.74 mg
- Vitamin K 258 µg
- Minerals 246 mg
- Major Minerals 239 mg
- Trace Minerals 6.6 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 0.93 · vitamin-b5-pantothenic-acid: 0.37 · vitamin-b6: 0.18 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 71.2 · vitamin-e: 1.74 · vitamin-k: 258.2 ·
Minerals
Sodium: 25.07 · Potassium: 157 · Calcium: 57 · Iron: 1.2 · Zinc: 0.4 · Iodine: 5 ·
Fresh herbs are aromatic leaves—modest macros, concentrated micronutrients and polyphenols per gram dry.
History
Wild chives were foraged across Europe and Asia long before systematic garden cultivation.
Garlic chives became established in Chinese cookery as a distinct allium green and flowering vegetable.
Chives entered formal European kitchen gardens and fines herbes traditions in French cuisine.
Commercial bunching and freeze-dried chives made the herb a standard supermarket garnish worldwide.