Chives is a plant that has many properties and nutritional value. Its characteristic smell is caused by sulphide compounds, which have antibacterial properties and potential anti-cancer properties. What other beneficial substances does chives contain? How was it used in the kitchen?
Contents:
- Chives - healing properties
- Chives - nutritional values, calories
- Chives - use in the kitchen
- Chives - contraindications
Chivesis a plant whose properties and nutritional values were already appreciated in the Middle Ages. However, wild chives were used mainly for medicinal purposes, eg the Romans used it as a remedy for a sore throat and as a diuretic.
Today, chives are widely used in Europe, Asia and North America as a side dish.
Chives - healing properties
Chives are low in calories and are a source of vitamins and minerals valuable for he alth. Chives are rich in vitamin K which strengthens bones, vitamin C which improves immunity, vitamin A and folates which positively influence the nervous system. Additionally, it is a source of copper, iron and magnesium. What other properties does chives have?
- has antibacterial and antifungal properties
Chives are rich in allicin, a compound with antibacterial and antifungal properties. It inhibits the growth of all pathogenic bacteria, including Escherichia coli.
- improves the lipid profile
Chives have a beneficial effect on the lipid profile, may lower the concentration of total cholesterol and LDL cholesterol in the blood due to the content of alkyl sulphides.
Chives is a plant from the garlic family and its full name is "chives garlic".
- supports the work of the eyes
Chives are rich in carotenoids, especially lutein and zeaxanthin (323 µg), which have a protective effect on the eye, preventing the occurrence of cataracts and macular degeneration.
- has potential anti-cancer properties
The anti-cancer properties of chives are contained insulfur compounds, which exhibit anti-proliferative (prevent the multiplication of cancer cells) and pro-apoptotic (contribute to the death of the cancer cell). They can reduce the risk of prostate and stomach cancer.
Worth knowingChives - nutritional values, calories
Per 100 g / 1 g chives
Caloric value - 30 kcal / 0.3 kcal
Protein - 3.27 g / 0.0327 g
Fats - 0.73 g / 0.0073 g
- saturated fatty acids - 0.146 g / 0.00146 g
- monounsaturated fatty acids - 0.095 g / 0.00095 g
- polyunsaturated fatty acids - 0.267 g / 0.0267 g
Cholesterol - 0.0 mg / 0.0 mg
Carbohydrates - 4.35 g / 0.0435 g
Fiber - 2.5 g / 0.025 g
Mineraly (% of RDA for an adult)
Phosphorus - 58.0 mg (8%) / 0.58 mg (0.08%)
Potassium - 296.0 mg (8%) / 2.96 mg (0.08 %)
Sodium - 3.0 mg (0.2%) / 0.03 mg (0.002%)
Calcium - 92.0 mg (6%) / 0.92 mg (0 , 06%)
Iron - 1.60 mg (16%) / 0.016 mg (0.16%)
Magnesium - 42.0 mg (11%) / 0.42 mg (0 , 11%)
Zinc - 0.56 mg (5%) / 0.0056 mg (0.05%)
Copper - 0.157 mg (17%) / 0.00157 mg (0 , 17%)
Selenium - 0.9 µg (2%) / 0.009 µg (0.02%)
Vitamin - B1 0.078 mg (6%) / 0.00078 mg (0.06%)
Vitamin - B2 0.115 mg (9%) / 0.00115 mg (0.09%)
Niacin - 0.647 mg (4%) / 0.00647 mg (0.04%)
Pantothenic acid - 0.324 mg (6%) / 0.00324 mg / (0.06%)
Vitamin B6 - 0.138 mg (1%) / 0.00138 mg (0.01%)
Folate - 105 µg (26%) / 1.05 µg (0.265)
Vitamin B12 - 0.0 µg (0%) / 0.0 µg (0.0%)
Vitamin C - 58.1 mg (65%) / 5.81 mg (0.65%)
Vitamin A - 218.0 µg (24%) / 2.18 µg (0.24%)
Vitamin E - 0.21 mg (2%) / 0.0021 mg (0 , 02%)
Vitamin D - 0.0 µg (0%) / 0.0 µg (0%)
Vitamin K - 212.7 µg (327%) / 2.127 µg (3 , 27%)
USDA Nutritional Value,% Recommended Daily Allowance: Nutrition Standards, IŻŻ Amendment, 2022
Chives - use in the kitchen
Chives are widely used in the kitchen. Chopped chives are added to egg dishes: scrambled eggs, omelettes, fried eggs, egg pastes, and also to cottage cheese, soups, cold soups, salads and potatoes.
Chives can also be used to make chives butter and chives and yoghurt dips.
Chives are also used in sandwiches and for sprinkling on dishes just before serving.
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Chives -contraindications
Chives are related to garlic, shallots, leeks and onions. People intolerant to onions and garlic who develop hives after consuming these products should also give up chives. In addition, high consumption of chives may cause digestive ailments.
See the gallery of 10 photosAbout the authorMarzena Masna, dietitian SOS Diet, dietary catering, WarsawA graduate of dietetics at the Warsaw University of Life Sciences. She gained professional experience in dietary clinics, the Nursery Complex of the Capital City of Warsaw and Warsaw hospitals for adults and children. She constantly deepens her knowledge by participating in conferences on proper nutrition, as well as diet-prevention and diet therapy of diseases. Currently, a dietitian at SOS Diet, dietary catering, where he deals with nutritional advice for clients, creating recipes, preparing the menu and supervising the quality of meals.