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Spice Descriptions and Uses

Chives - allium schoenoprasum

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Flavour:

Chives are a member of the onion family. Their delicate flavour adds a wonderful dimension to foods. Add them at the end of cooking as their flavour diminishes if cooked for any length of time. Dried chives are a handy addition to your spice cupboard.

How to Use:

Chives are a great accompaniment to egg dishes such as omelets and sauces which have eggs as their base. They also add flavour to soups, salads, cream cheese, and a variety of sauces.

Measuring:

Chip dip:

Salad:

Soup:

1 tablespoon per cup of sour cream and other dip spices

1 teaspoon sprinkled into a salad for one

1 tablespoon added at the end of cooking to 2 quarts of soup

Other Info:

The flowers are light purple with a delicate chive flavour and can also be used in salads.

Chives can also be used as a garnish on mashed potatoes, cauliflower and casseroles where some colour and light onion flavour is desired.

Chives Dried

Nutrient

Units

1 tbsp

-------

0.20 g

Proximates

. .

Water

g

0.004

Energy

kcal

0.622

Energy

kj

2.602

Protein

g

0.042

Total lipid (fat)

g

0.007

Carbohydrate, by difference

g

0.129

Fiber, total dietary

g

0.052

Ash

g

0.018

Minerals

. .

Calcium, Ca

mg

1.626

Iron, Fe

mg

0.040

Magnesium, Mg

mg

1.280

Phosphorus, P

mg

1.036

Potassium, K

mg

5.920

Sodium, Na

mg

0.140

Zinc, Zn

mg

0.010

Copper, Cu

mg

0.001

Manganese, Mn

mg

0.003

Selenium, Se

mcg

0.019

Vitamins

. .

Vitamin C, total ascorbic acid

mg

1.320

Thiamin

mg

0.002

Riboflavin

mg

0.003

Niacin

mg

0.012

Pantothenic acid

mg

0.004

Vitamin B-6

mg

0.004

Folate, total

mcg

0.216

Vitamin B-12

mcg

0.000

Vitamin A, IU

IU

136.600

Vitamin A, RE

mcg_RE

13.660

Vitamin E

mg_ATE

0.004

Lipids

. .

Fatty acids, total saturated

g

0.001

4:0

g

0.000

6:0

g

0.000

8:0

g

0.000

10:0

g

0.000

12:0

g

0.000

14:0

g

0.000

16:0

g

0.001

18:0

g

0.000

Fatty acids, total monounsaturated

g

0.001

16:1 undifferentiated

g

0.000

18:1 undifferentiated

g

0.001

20:1

g

0.000

22:1 undifferentiated

g

0.000

Fatty acids, total polyunsaturated

g

0.003

18:2 undifferentiated

g

0.003

18:3 undifferentiated

g

0.000

18:4

g

0.000

20:4 undifferentiated

g

0.000

20:5 n-3

g

0.000

22:5 n-3

g

0.000

22:6 n-3

g

0.000

Cholesterol

mg

0.000

Amino acids

. .

Tryptophan

g

0.000

Threonine

g

0.002

Isoleucine

g

0.002

Leucine

g

0.003

Lysine

g

0.002

Methionine

g

0.000

Phenylalanine

g

0.001

Tyrosine

g

0.001

Valine

g

0.002

Arginine

g

0.003

Histidine

g

0.001

Alanine

g

0.002

Aspartic acid

g

0.004

Glutamic acid

g

0.009

Glycine

g

0.002

Proline

g

0.003

Serine

g

0.002