Know what’s on your plate
Chives
Calories & nutrition facts
fresh
Nutrition facts
Per 100 g% DV- Calories 27 kcal —
- Protein 3.3 g 7%
- Carbohydrate 1.9 g 1%
- Fat 0.7 g 1%
- Saturated fat 0.2 g 1%
- Fibre 2.5 g 9%
- Sugars 1.9 g —
- Sodium 3 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 435 µg 48%
- Vitamin C 58 mg 64%
- Vitamin D 0 µg 0%
- Vitamin E 0.21 mg 1%
- Thiamin (B1) 0.08 mg 7%
- Riboflavin (B2) 0.12 mg 9%
- Niacin (B3) 0.7 mg 4%
- Pantothenic acid (B5) 0.33 mg 7%
- Vitamin B6 0.14 mg 8%
- Folate (B9) 105 µg 26%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 92 mg 7%
- Iron 1.6 mg 9%
- Magnesium 42 mg 10%
- Phosphorus 58 mg 5%
- Potassium 296 mg 6%
- Zinc 0.6 mg 5%
- Copper 0.16 mg 18%
- Manganese 0.37 mg 16%
Similar foods
Questions about Chives
How should you cut chives without bruising them?
Use a sharp knife or kitchen scissors and snip them into short pieces just before serving. A blunt blade crushes the hollow stems and can make them look wet and limp.
Can you cook chives, or are they best added raw?
They are usually added at the end of cooking: heat quickly dulls their fresh, mild onion flavour. Stir snipped chives into scrambled eggs, mashed potatoes or a sauce just before serving.
How should you store fresh chives?
Wrap the stems loosely in a barely damp paper towel, put them in a sealed container and refrigerate; use them within a few days. For longer storage, snip them and freeze in a small container, then add them straight to cooked dishes.
What do chives go well with?
Their gentle onion flavour works especially well with eggs, potatoes, cream cheese, sour cream, fish and soups. Sprinkle them over an omelette, baked potato or a bowl of soup just before eating.
Can you use spring onions instead of chives?
Yes, but spring onions have a stronger, crunchier bulb as well as green tops. Use only the green tops for a closer match, and start with less because their flavour is more pronounced.
Are chives and spring onions the same thing?
No. Chives are a different allium, with thin, hollow leaves and a mild flavour; spring onions have thicker green leaves and a small white bulb. Chives are generally used as a fresh garnish, while spring onions can be cooked as a vegetable.
Can you eat chives raw?
Yes. Wash the stems under running water, dry them well and snip them over salads, eggs or dips; their flavour is mildest when freshly cut.
Can you freeze chives?
Yes. Wash and dry them thoroughly, snip into small pieces and freeze in a sealed container. Frozen chives soften as they thaw, so they work best stirred into hot dishes rather than used as a crisp garnish.
Source: CoFID (UK) 13-887 · per 100 g · carbohydrate per EU label, fibre excluded
