Health benefits of Chives

• Chives are very low in calories; 100 g of fresh leaves provide just 30 calories. Nonetheless, they contain many unique flavonoid anti-oxidants, plant fiber, minerals, and vitamins that have proven health benefits.

• As in scallions, they too contain more plant-derived dietary fiber than fellow allium members such as onions, shallots, leeks, etc. 100 g fresh leaves provide 2.5 g or 7% of daily recommended levels of fiber.

• Just like in other allium members, chives too possess thiosulfonates antioxidants. Thiosufonates such as diallyl disulfide, diallyl trisulfide, and allyl propyl disulfide convert to allicin by the enzymatic reaction when its leaves disrupted (crushing, cutting, etc.). Laboratory studies show that allicin reduces cholesterol production by inhibiting the HMG-CoA reductase enzyme in the liver cells. Further, it also found to have antibacterial, antiviral, and anti-fungal activities.

• Additionally, allicin also decreases blood vessel stiffness by releasing vasodilator compound, nitric oxide (NO); and, thereby, help reduce total blood pressure. Also, it blocks platelet clot formation, besides having fibrinolytic (breaking a clot) action in the blood vessels. All in all, allicin helps decrease overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.

• Chives surprisingly comprise more vitamin-A than any other allium family member vegetables. 100 g of fresh leaves contain 4,353 IU of vitamin-A or 145% of daily recommended levels. Besides, oxidants such as carotenes, zeaxanthin, and lutein. Together, these compounds offer human protect from lung and oral cavity cancers.

• They also have some other essential vitamins such as vitamin-C, and K, in fact; chives are one of the richest sources of vitamin-K, comparatively more than that of in scallions. 100 g of fresh greens provide 212.7 µg or about 177% of daily recommended intake of this vitamin. Scientific studies s est that vitamin-K has a potential role in bone health by promoting osteoblastic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet help limiting neuronal damage in the brain; thus, has an established role in the treatment of Alzheimer's disease.

• Fresh chives are rich sources of folates. 100 g leaves provide 105 µg or 26% of DRI of folates. Folic acid is essential for DNA synthesis and cell division. Adequate folate levels in the diet during pregnancy may help prevent neural tube defects in the newborn babies.

• Furthermore, the leaves packed with other B-complex vitamins as well as some essential minerals such as copper, iron, manganese, zinc, and calcium. The leafy greens contain several vital vitamins such as pyridoxine, pantothenic acid, niacin, riboflavin, and thiamin in good proportions.

See the table below for in depth analysis of nutrients:

Chives (Allium schoenoprasum L.), Nutrient value per 100 g.

(Source: USDA National Nutrient data base)

Principle	Nutrient Value	Percentage of RDA
Energy	30 Kcal	1%
Carbohydrates	4.35 g	3%
Protein	3.27 g	6%
Total Fat	0.73 g	3%
Cholesterol	0 mg	0%
Dietary Fiber	2.5 g	7%
Vitamins
Folates	105 µg	26%
Niacin	0.647 mg	4%
Pantothenic acid	0.324 mg	6.5%
Pyridoxine	0.138 mg	11%
Riboflavin	0.115 mg	9%
Thiamin	0.078 mg	6.5%
Vitamin A	4353 IU	145%
Vitamin C	58.1 mg	98%
Vitamin E	0.21 mg	1.5%
Vitamin K	212.7 µg	177%
Electrolytes
Sodium	3 mg	<0.5%
Potassium	296 mg	6%
Minerals
Calcium	92 mg	9%
Copper	0.157 mg	17%
Iron	1.60 mg	20%
Magnesium	42 mg	10.5%
Manganese	0.373 mg	16%
Phosphorus	58 mg	8%
Selenium	0.9 µg	2%
Zinc	0.56 mg	5%
Phyto-nutrients
Carotene-ß	2612 µg	--
Crypto-xanthin-ß	0 µg	--
Lutein-zeaxanthin	323 µg	--

Selection and storage

Chives can be available year round. If you grow them as a potherb, the leaves can be harvested after plants are 6 inches tall. To harvest, just cut the leaves 2 inches above the ground.

In the markets, you may choose fresh as well as dried (dehydrated) leaves. Generally, fresh leaves tied in bunches and displayed for sale along with other leafy greens.

Buy uniform, firm, deep green fresh leaf-bunch. Choose young leaves for mild flavor. Larger ones tend to have sharp, strong onion-like pungent flavor.

You may store fresh leaves in a plastic bag and keep in the refrigerator. Dried leaves may be placed in an air-seal container and stored in a cool, dark place.