Ingredient
Chives
What is Chives?
Chives are a member of the allium family, which also includes onions, garlic, and leeks. They are thin green herbs with a mild onion flavor, commonly used to add a delicate spiciness to dishes. Chives are typically grown outdoors and are harvested when their stalks reach a certain height.
Chives are used in foods for their distinct flavor. They contain various vitamins, including vitamin C and folic acid, and are low in calories. Since they are a fresh herb, chives retain much of their nutritional value and contribute minimal risks when consumed in typical culinary amounts. Scientifically, there is limited specific evidence evaluating health impacts directly attributable to chives, but they share some beneficial compounds found in other alliums.
When you see chives on a label, they are likely included to enhance the flavor without adding significant calories or fats. In some cases, chopped chives might appear in product recipes, but they are not common in non-food products.
Commonly found in: soups, salads, sauces, garnishes, seasonings
Benefits
- Chives are low in calories and add flavor without adding fat.
- Contain vitamins such as vitamin C and folic acid.
Chives are considered generally recognized as safe (GRAS) for use in foods.
While specific studies on chives are limited, they share beneficial compounds with other alliums.
Chives are plant-based and align with a vegan diet.
Sources: Code of Federal Regulations Title 21
Scout's take
Chives are a good source of vitamins A and C and contain antioxidants. They add flavor without adding significant calories or sodium. Chives are less processed and retain more nutrients compared to dried herbs.
The case for
Provide vitamins and antioxidants, enhancing flavor and nutritional value.
from the analysis of Every Body Eat: Thins Chive And GarlicFound in 1 product
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