Chives Health And Nutritional Benefits

Chives Comes With anti-oxidants, plant fiber, minerals, and vitamins which have proven health benefits.

If the only time you take in chives is when you order a quick food baked potato, you may be missing out on many health benefits. Chives are people in the allium family, that also includes garlic, onions, scallions and leeks. You’ll find chives in most grocery stores, but they’re also simple to grow inside your backyard or container garden. Try chopping them up and adding these to soup, stew, pasta or salads to have an extra zip for your meal, but also to consider advantage of the nutrition chives contain.

Health Benefits Of Chives

Among my favorite herbs for garnishing food and adding flavor is chives, however i also like them due to there amazing health benefits. Chives might help prevent illnesses, cancers along with other common health issues and that’s why they are worth contributing to our meals.

The main reason chives are so healthy is because contain a natural supply of sulfur which is needed to help keep your body healthy. Sulfur also helps prevent times of cancers and health issues by battling the free radical cells that create them in the first place. Chives also contain allicin the industry chemical that helps enhance the circulatory system helping prevent and fight off infections within the body. Chives also contain vitamins for example C and A in addition to several minerals for example minerals like calcium, iron, potassium, and folate. All these vitamins and minerals are needed to help offer the body’s immune system and keep it health and powerful so it can work better if this needs too.


Garlic and onions have obtained most of the attention for his or her allicin content, but chives really are a notable source of this nutrient too. Cathy Wong and Sabra Ricci report within their book, “The Inside Out Diet,” that allicin might bring about lower cholesterol and blood pressure, which improves your general health, particularly that of your heart. Allicin helps with cholesterol management by reduction of your LDL levels and upping your HDL levels. This nutrient may also cut your blood pressure and prevent dangerous thrombus.

Anti-Cancer Properties

Chives might also assist in the fight against cancer simply because they contain many antioxidants which help destroy free radicals and discourage the development of cancerous cells and tumors. Wong and Ricci observe that chives help your body produce glutathione, a real estate agent that enables your body to recognize toxins and other cancer-causing substances and get rid of them.


Chives Nutrition Facts

Chives Nutrition Facts

Eating chives may help your body digest the food better and make utilization of more nutrients food offers. Chives work through getting rid of bacteria, yeast and fungi inside your intestinal tract so that your entire digestive system works because it should. Jean Ann Van Krevelen, Amanda Thomsen, Robin Ripley and Teresa O’Connor report within their book, “Grocery Gardening: Planting, Preparing and Preserving Fresh foods,” that chives also provide antibacterial capabilities that kill a minimum of 30 strains of salmonella, which could cause intense digestive problems.

Insightful Nutrients

Adding a sprinkle of chives to some potato dish, bowl of soup, pasta recipe or tossed salad is a straightforward way to do something small for the health. Just 1 tbsp. of chives supplies many vitamins and minerals, including 9 mg of potassium, 3 mg of calcium, 78 mcg of beta-carotene, 3 mcg of folate and 6 mcg of vitamin K. Chives also supply lesser levels of magnesium, iron and trace levels of several B vitamins.

Chives Nutrition Facts

Chives are small perennial herbs growing in clumps, probably originated in Siberian highlands. The herb grows very best in full sun along with a well-drained soil. Plants could be grown from seed or divisions of two to 3 bulbs. Fully-grown plant reaches about 8-12 inches tall. Trim off the leaves periodically to help keep the plant vigorous. Actually, all plantings ought to be divided every two to three years to prevent over-crowding and diseases. Unlike onions and garlic, their small underground bulbs have unpleasant taste and never used in cooking. Flower stems, which rise from the base, grow slightly taller than leaves and bears small clusters of mauve or purple flower heads.

Chives are extremely low in calories; 100 g of fresh leaves provide just 30 calories. Nonetheless, they contain many noteworthy flavonoid anti-oxidants, plant fiber, minerals, and vitamins which have proven health benefits.

Like in scallions, they contain more plant derived dietary fiber than fellow allium members like onions, shallots, leeks…etc. 100 g fresh leaves provide 2.5 g or 7% of daily-recommended amounts of dietary fiber.

Like other allium members, everybody possess thio-sulfinites anti-oxidants. Thio-sufinites such as diallyl disulfide, diallyl trisulfide and allyl propyl disulfide become allicin by enzymatic reaction when its leaves disrupted (crushing, cutting etc). Laboratory research has shown that allicin reduces cholesterol production by inhibiting HMG-CoA reductase enzyme within the liver cells. Further, additionally, it found to have anti-bacterial, anti-viral, and anti-fungal activities.

Allicin also decreases blood vessel stiffness by discharge of nitric oxide (NO); thereby bring decrease in the total blood pressure. It also blocks platelet clot formation and it has fibrinolytic action in the blood vessels, which will help decrease overall chance of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.

Chives have exceptionally more vitamin A than every other allium family member vegetables.100 g of fresh leaves contain 4353 IU of vitamin-A or 145% of daily recommended levels. Additionally, their green leaves produce other flavonoid phenolic anti-oxidants such as carotenes, zeaxanthin, and lutein. Together, they assist body protect from lung and mouth area cancers.

They also have another essential vitamins for example vitamin C and K. Actually, chives are one of the richest causes of vitamin K, slightly more than that of scallions. 100 g of fresh greens provide 212.7 µg or about 177% of daily recommended intake. Vitamin K has potential role in bone health your clients’ needs osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels within the diet helps limiting neuronal damage within the brain; thus, has built role in the treatment of Alzheimer’s disease.

Author: Health Benefits

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