Herb
Young Leaf
Chive leaves bring the plant’s aromatic or bitter green character. Tender inner leaves suit raw salads; tougher outer leaves prefer wilting or braising. Wash well, spin dry, and dress or cook soon. Pair bitterness with fat, salt, and acid. Stems can often cook a minute longer than blades.
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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 0.83 g
- Saturated Fat 0.2 g
- Trans Fat 0 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.39 g
- Cholesterol 0 mg
- Sodium 23.7 mg
- Salt 0.05 g
- Total Carbohydrate 6.52 g
- Dietary Fibre 5.43 g
- Total Sugars 0.99 g
- Complex / starch 1 g
- Protein 3.03 g
- Water 84.7 g
- Energy 35.7 kcal
- Water 84.7 g
- Carbohydrates 6.52 g
- Protein 3.03 g
- Fat 0.83 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.39 g
- Omega-3 0.04 g
- Vitamins 370 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 0.9 mg
- Vitamin B5 — Pantothenic Acid 0.36 mg
- Vitamin B6 0.18 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 69.1 µg
- Vitamin C 30 mg
- Vitamin E 1.69 mg
- Vitamin K 251 µg
- Minerals 309 mg
- Major Minerals 308 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 30 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 0.9 · vitamin-b5-pantothenic-acid: 0.36 · vitamin-b6: 0.18 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 69.1 · vitamin-e: 1.69 · vitamin-k: 250.5 ·
Minerals
Leaf tissue is fibre- and water-forward with low energy density.
History
Market gardeners sold plants already trimmed into cook-ready parts.
Supermarket pre-trimming expanded convenience vegetable sales.
Chefs re-emphasised using stalks, leaves, and cores to reduce waste.