Chives

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Chives are part of the allium family of vegetables and herbs. This family also includes garlic, scallions, onions, etc. In the Asian subcontinent, we commonly eat the onion or garlic chives.

Commonly, Chives come in two types – onion chives (the most common chives) and Chinese chives (called garlic chives). While onion chives have hollow leaves, garlic chives have flat leaves.

Chives are a common topping for many dishes, and many people use this herb in mixed vegetable dishes, fried rice, etc. that call for onions. Not only do chives impart a flavor to many recipes, but chives also offer numerous health benefits.

2100 grams of chives contain:

  • Energy 30 Kcal
  • Carbohydrates 35 g
  • Protein 27 g
  • Total Fat 0.73 g
  • Cholesterol 0 mg
  • Dietary Fiber 2.5 g
  • Folates 105 µg
  • Niacin 647 mg
  • Pantothenic acid 0.324 mg
  • Pyridoxine 0.138 mg
  • Riboflavin 0.115 mg
  • Thiamin 0.078 mg
  • Vitamin A 4353 IU
  • Vitamin C 58.1 mg
  • Vitamin E 0.21 mg
  • Vitamin K 212.7 µg
  • Sodium 3 mg
  • Potassium 296 mg
  • Calcium 92 mg
  • Copper 0.157 mg
  • Iron 1.60 mg
  • Magnesium 42 mg
  • Manganese 0.373 mg
  • Phosphorus 58 mg
  • Selenium 0.9 µg
  • Zinc 0.56 mg
  • Carotene-ß 2612 µg
  • Crypto-xanthin-ß 0 µg
  • Lutein-zeaxanthin 323 µg
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