Know2eat

Chives

Allium schoenoprasum

What chives has been studied for

1 association assessed — none with dependable human evidence behind them yet. Strongest first.

  • 1 Insufficient
3 things to know first — allergies, interactions and intake limits

About chives

The slender hollow leaves of the smallest cultivated allium, snipped raw over finished dishes. They lose their aroma almost immediately with heat, which is why they are added at the end.

Also known as Chive, Ciboulette, Garden chives

Heart Health

The evidence in depth

Best supported: Insufficient

What each association actually rests on, and the papers behind it. A rating describes the state of the research, not how impressive the food is. How we rate evidence.

Cardiovascular risk markers

Heart Health
Insufficient evidence

Chives share the organosulfur chemistry of garlic and onion, which is the entire basis for any health claim made about them. No human research has studied chives, and the amounts eaten are too small for the comparison to mean much.

Insufficient evidence. Not enough human research to say anything useful yet.

2 sources

Deep research mode adds each paper’s own conclusion and stated limitations.

Ask about Chives

Ask about Chives

Answers are written only from the entries on this page — the same nutrients, compounds, claims and citations you can read above. Nothing is added from outside the database, and every answer lists what it was built from.

AI explanations are not switched on for this site, so there is nothing to ask here. Everything above is read straight from the database and does not need them.

Key nutrients

Nutrient content per 100 grams
NutrientAmount% DV
Macronutrients
Calories30 kcal2%
Protein3.27 g7%
Total fat0.73 g1%
Carbohydrate4.35 g2%
Fibre2.5 g9%
Total sugars1.85 g—
Water90.7 g—
Fats
Saturated fat0.146 g1%
Monounsaturated fat0.095 g—
Polyunsaturated fat0.267 g—
Cholesterol0 mg0%
EPA (omega-3)0 g—
DHA (omega-3)0 g—
DPA (omega-3)0 g—
Linoleic acid (omega-6)0.252 g—
Vitamins
Vitamin A218 µg24%
Vitamin C58.1 mg65%
Vitamin D0 µg0%
Vitamin E0.21 mg1%
Vitamin K213 µg177%
Thiamin (B1)0.078 mg7%
Riboflavin (B2)0.115 mg9%
Niacin (B3)0.647 mg4%
Pantothenic acid (B5)0.324 mg6%
Vitamin B60.138 mg8%
Folate105 µg26%
Vitamin B120 µg0%
Choline5.2 mg1%
Minerals
Calcium92 mg7%
Iron1.6 mg9%
Magnesium42 mg10%
Phosphorus58 mg5%
Potassium296 mg6%
Sodium3 mg0%
Zinc0.56 mg5%
Copper0.157 mg17%
Manganese0.373 mg16%
Selenium0.9 µg2%
Other measured compounds
Beta-carotene2612 µg—
Alpha-carotene0 µg—
Lycopene0 µg—
Lutein + zeaxanthin323 µg—
Caffeine0 mg—
Ash1 g—

Nutrient values are per 100 g of the USDA reference entry named on this page and vary with variety, growing conditions, storage and preparation.

Source record: Chives, raw (USDA FoodData Central, FDC ID 169994).

% DV uses the FDA Daily Values for adults and children aged 4 and over. A dash means no Daily Value has been established for that nutrient.

Bioactive compounds

Compounds present in meaningful amounts. Presence is banded rather than quantified, because whole-food levels vary enormously with variety, growing conditions, storage and preparation.

How preparation changes things

Only effects with real support are listed. If a preparation method is missing, it is because nothing dependable is documented — not because it makes no difference.

Nothing dependable is recorded about how preparation changes this food’s nutritional properties. Rather than guess, this section stays empty.

Things to know

Allergies, interactions and intake concerns. Every food gets this section — a reference where everything is uniformly good is not a reference.

  • Worth knowing

    The realistic portion is a gram or two

    Chives look impressive per hundred grams because they are a concentrated green leaf. Nobody eats a hundred grams of chives. Read the nutrient panel as a composition figure, not a contribution to daily intake.

  • Interaction

    Vitamin K

    Chives are high in vitamin K1 by weight. At normal garnish quantities this is immaterial even on warfarin, but it is worth knowing if you are eating them in volume.

  • Allergy

    Allium sensitivity

    People with established onion or garlic allergy sometimes react to chives as well, most often as oral itching or contact dermatitis.