Nutritional Value
Nutrient | Raw | |
Energy | kJ | 97 |
Kcal | 23 | |
Protein | g | 2.8 |
Carbohydrate | g | 1.7 |
Fat | g | 0.6 |
Chives were first used in China some 3,000 years ago. They belong to the same family as shallots, garlic and leeks and have a distinct onion taste. This fragrant herb has slender, vivid green, hollow stems. Chives are rich in Vitamin A and Vitamin C and are a good source of fibre and Vitamin E. However, because they are a herb being used mainly for flavour and garnishes, chives are not consumed in large enough quantities to make a major contribution to nutrient intakes.
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