Chives, raw
FDC 169994tbsp chopped (3 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 98 · +5 vs Vegetables medianRaw chives score 98 of 100, ranking 14th of 60 in Vegetables, with vitamin C at 65% DV, vitamin A at 24% DV, and magnesium at 10% DV per 100 grams.
They are almost always used as a finishing garnish, snipped over potatoes, eggs, or soup rather than eaten as a vegetable in their own right, so a typical tablespoon delivers a small fraction of those percentages. At 30 calories per 100 grams and only 3 milligrams of sodium, chives add mild onion flavor with essentially no meaningful caloric or sodium cost at the amounts people actually use.
See how this score is calculated, build a plate around chives, raw, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 30 kcal | 2% |
| Total fat | 0.73 g | 1% |
| Saturated fat | 0.15 g | 1% |
| Cholesterol | 0 mg | 0% |
| Sodium | 3 mg | 0% |
| Carbohydrate | 4.4 g | 2% |
| Dietary fiber | 2.5 g | 9% |
| Sugars | 1.9 g | |
| Protein | 3.3 g | 7% |
| Potassium | 296 mg | 6% |
| Calcium | 92 mg | 7% |
| Iron | 1.6 mg | 9% |
| Magnesium | 42 mg | 10% |
| Vitamin C | 58 mg | 65% |
| Vitamin A | 218 µg | 24% |
| Vitamin E | 0.21 mg | 1% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 1 kcal | 0% |
| Total fat | 0.02 g | 0% |
| Saturated fat | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Sodium | 0.09 mg | 0% |
| Carbohydrate | 0.13 g | 0% |
| Dietary fiber | 0.08 g | 0% |
| Sugars | 0.06 g | |
| Protein | 0.1 g | 0% |
| Potassium | 8.9 mg | 0% |
| Calcium | 2.8 mg | 0% |
| Iron | 0.05 mg | 0% |
| Magnesium | 1.3 mg | 0% |
| Vitamin C | 1.7 mg | 2% |
| Vitamin A | 6.5 µg | 1% |
| Vitamin E | 0.01 mg | 0% |
Source: USDA FoodData Central · Public domain
FDC 169994Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the vegetables median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Endive, rawDensity 98 vs 98Mustard greens, rawDensity 99 vs 98Broccoli raab, rawDensity 99 vs 98Original analysis by NutriVerdict
In the kitchen and how to use it
Chives have thin, hollow, grass-like stems with a mild onion flavor, and they are almost always used raw, finely chopped and sprinkled over baked potatoes, scrambled eggs, soups, and dips just before serving, since cooking dulls their delicate flavor. They are a common finishing herb in French cooking, often part of the classic fines herbes blend along with parsley, tarragon, and chervil.
Look for chives with bright green, firm stems and no wilting or yellowing, and store them wrapped in a slightly damp paper towel in a plastic bag in the refrigerator, or snip fresh chives from a pot on a windowsill as needed. A tablespoon of chopped chives is only about 3 g and adds minimal calories (30 per 100 g) while contributing 65% DV vitamin C per 100 g, so a generous sprinkle over a dish adds color and mild onion flavor without much sodium, since chives carry just 3 mg per 100 g.
Frequently asked questions about chives, raw
How many calories are in chives?
Chives have about 30 calories per 100 g, though a typical tablespoon of chopped chives (3 g) contributes less than a calorie.
When should chives be added to a dish?
Chives are best added raw at the end of cooking or as a garnish, since heat dulls their mild onion flavor.
Are chives low in sodium?
Yes, chives contain only about 3 mg of sodium per 100 g, making them a low-sodium way to add flavor to a dish.