Chives are found growing wild throughout much of Eurasia and North America. They are a common ingredient in both raw and cooked dishes. Along with fresh chives, dried and freeze-dried chives can be used in many recipes.
General information:
From Wikipedia: “Chives is the common name of Allium schoenoprasum, an edible species of the Allium genus.
A perennial plant, it is widespread in nature across much of Europe, Asia, and North America. A. schoenoprasum is the only species of Allium native to both the New and the Old Worlds. ... Chives are a commonly used herb and can be found in grocery stores or grown in home gardens. ... Chives have insect-repelling properties that can be used in gardens to control pests.”
Culinary uses:
“In culinary use, the scapes and the unopened, immature flower buds are diced and used as an ingredient for fish, potatoes, soups, and other dishes.”
“Chives are grown for their scapes, which are used for culinary purposes as a flavoring herb, and provide a somewhat milder flavor than those of other Allium species.
Chives have a wide variety of culinary uses, such as in traditional dishes in France, Sweden, and elsewhere. In his 1806 book Attempt at a Flora (Försök til en flora), Retzius describes how chives are used with pancakes, soups, fish, and sandwiches. They are also an ingredient of the gräddfil sauce with the traditional herring dish served at Swedish midsummer celebrations. The flowers may also be used to garnish dishes. In Poland and Germany, chives are served with quark cheese. Chives are one of the fines herbes of French cuisine, which also include tarragon, chervil, or parsley. Chives can be found fresh at most markets year-round, making them readily available; they can also be dry-frozen without much impairment to the taste, giving home growers the opportunity to store large quantities harvested from their own gardens.”
Uses in plant cultivation:
“Retzius also describes how farmers would plant chives between the rocks making up the borders of their flowerbeds, to keep the plants free from pests (such as Japanese beetles). The growing plant repels unwanted insect life, and the juice of the leaves can be used for the same purpose, as well as fighting fungal infections, mildew, and scab.”
Medicine:
“The medicinal properties of chives are similar to those of garlic, but weaker; the faint effects in comparison with garlic are probably the main reason for their limited use as a medicinal herb. Containing numerous organosulfur compounds such as allyl sulfides and alkyl sulfoxides, chives are reported to have a beneficial effect on the circulatory system. They also have mild stimulant, diuretic, and antiseptic properties. As chives are usually served in small amounts and never as the main dish, negative effects are rarely encountered, although digestive problems may occur following overconsumption.
Chives are also rich in vitamins A and C, contain trace amounts of sulfur, and are rich in calcium and iron.”
Interesting facts:
“The name of the species derives from the Greek σχοίνος, skhoínos (sedge) and πράσον, práson (leek). Its English name, chives, derives from the French word cive, from cepa, the Latin word for onion.”
Nutrient tables
The complete nutritional information, coverage of the daily requirement and comparison values with other ingredients can be found in the following nutrient tables.
Nutritional Information
|
per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
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Energy | 30 kcal 126 kJ | 1.5% Recommended daily allowance according to the GDA: 2000kcal |
Fat/Lipids | 0.73 g | 1.0% Recommended daily allowance according to the GDA: 70g |
Saturated Fats | 0.15 g | 0.7% Recommended daily allowance according to the GDA: 20g |
Carbohydrates (inc.dietary fiber) | 4.4 g | 1.6% Recommended daily allowance according to the GDA: 270g |
Sugars | 1.8 g | 2.1% Recommended daily allowance according to the GDA: 90g |
Fiber | 2.5 g | 10.0% Recommended daily allowance according to the GDA: 25g |
Protein/Albumin | 3.3 g | 6.5% Recommended daily allowance according to the GDA: 50g |
Cooking Salt (Na:3.0 mg) | 7.6 mg | 0.3% Recommended daily allowance according to the GDA: 2.4g |
Essential micronutrients with the highest proportions | per 100g | 2000 kcal | |
---|---|---|---|
Vit | Vitamin K | 213 µg | 284.0% Recommended daily allowance according to the EU: LMIV-2011: 75 µg |
Vit | Vitamin C (ascorbic acid) | 58 mg | 73.0% Recommended daily allowance according to the EU: LMIV-2011: 80 mg |
Vit | Folate, as the active form of folic acid (née vitamin B9 and | 105 µg | 53.0% Recommended daily allowance according to the EU: LMIV-2011: 200 µg |
Vit | Vitamin A, as RAE | 218 µg | 27.0% Recommended daily allowance according to the EU: LMIV-2011: 800 µg |
Min | Manganese, Mn | 0.37 mg | 19.0% Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg |
Min | Copper, Cu | 0.16 mg | 16.0% Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg |
Elem | Potassium, K | 296 mg | 15.0% Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg |
Prot | Tryptophan (Trp, W) | 0.04 g | 15.0% Recommended daily allowance according to the WHO-Protein-2002: 0.25 g |
Prot | Threonine (Thr, T) | 0.13 g | 14.0% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Elem | Calcium, Ca | 92 mg | 12.0% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Detailed micronutrients and daily requirement coverage per 100g
Explanations of nutrient tables in general
The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.
If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.
For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.
Essential fatty acids | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Linoleic acid; LA; 18:2 omega-6 | 0.25 g | 3.0% Recommended daily allowance according to the CH-EDI-Verordnung: 10 g |
Alpha-Linolenic acid; ALA; 18:3 omega-3 | 0.02 g | 1.0% Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g |
Essential amino acids | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Tryptophan (Trp, W) | 0.04 g | 15.0% Recommended daily allowance according to the WHO-Protein-2002: 0.25 g |
Threonine (Thr, T) | 0.13 g | 14.0% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Isoleucine (Ile, I) | 0.14 g | 11.0% Recommended daily allowance according to the WHO-Protein-2002: 1.2 g |
Lysine (Lys, K) | 0.16 g | 9.0% Recommended daily allowance according to the WHO-Protein-2002: 1.9 g |
Valine (Val, V) | 0.14 g | 9.0% Recommended daily allowance according to the WHO-Protein-2002: 1.6 g |
Leucine (Leu, L) | 0.20 g | 8.0% Recommended daily allowance according to the WHO-Protein-2002: 2.4 g |
Phenylalanine (Phe, F) | 0.10 g | 7.0% Recommended daily allowance according to the WHO-Protein-2002: 1.6 g |
Methionine (Met, M) | 0.04 g | 4.0% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Vitamins | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Vitamin K | 213 µg | 284.0% Recommended daily allowance according to the EU: LMIV-2011: 75 µg |
Vitamin C (ascorbic acid) | 58 mg | 73.0% Recommended daily allowance according to the EU: LMIV-2011: 80 mg |
Folate, as the active form of folic acid (née vitamin B9 and | 105 µg | 53.0% Recommended daily allowance according to the EU: LMIV-2011: 200 µg |
Vitamin A, as RAE | 218 µg | 27.0% Recommended daily allowance according to the EU: LMIV-2011: 800 µg |
Vitamin B6 (pyridoxine) | 0.14 mg | 10.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Riboflavin (vitamin B2) | 0.12 mg | 8.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Thiamine (vitamin B1) | 0.08 mg | 7.0% Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg |
Pantothenic acid (vitamin B5) | 0.32 mg | 5.0% Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg |
Niacin (née vitamin B3) | 0.65 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 16 mg |
Vitamin E, as a-TEs | 0.21 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 12 mg |
Vitamin D | 0 µg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 5.0 µg |
Essential macroelements (macronutrients) | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Potassium, K | 296 mg | 15.0% Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg |
Calcium, Ca | 92 mg | 12.0% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Magnesium, Mg | 42 mg | 11.0% Recommended daily allowance according to the EU: LMIV-2011: 375 mg |
Phosphorus, P | 58 mg | 8.0% Recommended daily allowance according to the EU: LMIV-2011: 700 mg |
Sodium, Na | 3.0 mg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Essential trace elements (micronutrients) | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Manganese, Mn | 0.37 mg | 19.0% Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg |
Copper, Cu | 0.16 mg | 16.0% Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg |
Iron, Fe | 1.6 mg | 11.0% Recommended daily allowance according to the EU: LMIV-2011: 14 mg |
Zinc, Zn | 0.56 mg | 6.0% Recommended daily allowance according to the EU: LMIV-2011: 10 mg |
Selenium, Se | 0.90 µg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 55 µg |
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