Herb
Open Flower
Chive open flower is a prepared form of the flower, cut or sorted so cooks get consistent pieces without full breakdown. aromatic leaf, seed or root used to season rather than bulk. Match cooking time to piece size and moisture. add tender leaves late; hard stems and seeds can go in early. Use sound product and keep cut surfaces from drying out before the pan. Salt early for large joints, late for delicate leaves and soft fruit.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
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 0.8 g
- Saturated Fat 0.21 g
- Trans Fat 0 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.41 g
- Cholesterol 0 mg
- Sodium 25.1 mg
- Salt 0.05 g
- Total Carbohydrate 6.8 g
- Dietary Fibre 3.9 g
- Total Sugars 1.04 g
- Complex / starch 1.01 g
- Protein 3.15 g
- Water 87.3 g
- Energy 40.6 kcal
- Water 87.3 g
- Carbohydrates 6.8 g
- Protein 3.15 g
- Fat 0.8 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.41 g
- Omega-3 0.04 g
- Vitamins 441 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 0.88 mg
- Vitamin B5 — Pantothenic Acid 0.35 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 67.2 µg
- Vitamin C 2 mg
- Vitamin E 1.64 mg
- Vitamin K 351 µg
- Minerals 399 mg
- Major Minerals 397 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 0.88 · vitamin-b5-pantothenic-acid: 0.35 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 67.2 · vitamin-e: 1.64 · vitamin-k: 351.4 ·
Minerals
Open Flower of Chive: composition reflects this culinary part relative to the whole ingredient.
History
Herb gardens and spice trades supplied chive for seasoning and medicine alike, including named open flower portions.
Herb gardens and spice trades supplied chive for seasoning and medicine alike, including named open flower portions.
Chefs insisted on fresh aromatic quality for chive finishes and infusions, including named open flower portions.