Chives, raw
Chives, raw is a vegetable, providing just 28.7 calories per 100g. It is an excellent source of Vitamin K1, providing 212.7 µg (177% of the Daily Value) per 100g serving. This vegetable is a useful source of fiber, virtually fat-free. Vegetables provide essential vitamins, minerals, and dietary fiber with relatively few calories. They are a cornerstone of virtually every dietary guideline worldwide. Our database tracks 87 nutrients for this food, plus insulin index, environmental footprint data.
Top Nutrients
Data for 87 of 150 tracked nutrients
Nutrient Fingerprint
How this food scores across key nutrient categories, as a percentage of the daily recommended value per 100 g. Based on USDA DRIs for adults.
Complete Nutrient Profile
Macronutrients 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Water AFCD | 89.6 | g | — | 2% |
| Calories AFCD | 28.7 | kcal | — | — |
| Energy (kJ) SR | 126 | kj | — | — |
| Protein SR | 3.3 | g | — | 6% |
| Total Fat SR | 0.73 | g | — | — |
| Carbohydrate SR | 4.3 | g | — | 3% |
| Fiber AFCD | 4.7 | g | — | 12% |
| Total Sugars SR | 1.9 | g | — | — |
| Starch AFCD | 0 | g | — | — |
| Ash AFCD | 0.90 | g | — | — |
Minerals 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Calcium AFCD | 90.0 | mg | — | 9% |
| Iron AFCD | 2.8 | mg | — | 35% |
| Magnesium AFCD | 12.0 | mg | — | 3% |
| Phosphorus AFCD | 58.0 | mg | — | 8% |
| Potassium AFCD | 210 | mg | — | 6% |
| Sodium AFCD | 7.0 | mg | — | 0% |
| Zinc AFCD | 0.40 | mg | — | 4% |
| Copper SR | 0.16 | mg | — | 17% |
| Manganese SR | 0.37 | mg | — | 16% |
| Selenium AFCD | 0.90 | µg | — | 2% |
Vitamins 26
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Vitamin A (RAE) AFCD | 383 | µg | — | 43% |
| Vitamin A (IU) SR | 218 | IU | — | — |
| Retinol AFCD | 0 | µg | — | — |
| Beta-Carotene AFCD | 2,230 | µg | — | — |
| Alpha-Carotene AFCD | 30.0 | µg | — | — |
| Beta-Cryptoxanthin AFCD | 110 | µg | — | — |
| Lycopene SR | 0 | µg | — | — |
| Lutein + Zeaxanthin SR | 323 | µg | — | — |
| Vitamin C AFCD | 29.0 | mg | — | 32% |
| Vitamin D SR | 0 | µg | — | — |
| Vitamin D (IU) AFCD | 0 | IU | — | — |
| Vitamin D2 AFCD | 0 | µg | — | — |
| Vitamin D3 AFCD | 0 | µg | — | — |
| Vitamin E AFCD | 0.20 | mg | — | 1% |
| Vitamin K1 SR | 213 | µg | — | 177% |
| Thiamin (B1) AFCD | 0.06 | mg | — | 5% |
| Riboflavin (B2) AFCD | 0.21 | mg | — | 16% |
| Niacin (B3) AFCD | 0.70 | mg | — | 4% |
| Pantothenic Acid (B5) SR | 0.32 | mg | — | 6% |
| Vitamin B6 AFCD | 0.14 | mg | — | 11% |
| Folate AFCD | 105 | µg | — | 26% |
| Folic Acid SR | 0 | µg | — | — |
| Folate (food) AFCD | 105 | µg | — | — |
| Folate (DFE) AFCD | 105 | µg | — | — |
| Vitamin B12 AFCD | 0 | µg | — | — |
| Choline SR | 5.2 | mg | — | 1% |
Fatty Acids 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Saturated Fat AFCD | 0 | g | — | — |
| Monounsaturated Fat AFCD | 0 | g | — | — |
| Polyunsaturated Fat AFCD | 0 | g | — | — |
| Trans Fat AFCD | 0 | g | — | — |
| Cholesterol AFCD | 0 | mg | — | — |
| Phytosterols SR | 9.0 | mg | — | — |
| Omega-3 ALA AFCD | 0 | g | — | — |
| Omega-3 EPA AFCD | 0 | g | — | — |
| Omega-3 DPA AFCD | 0 | g | — | — |
| Omega-3 DHA AFCD | 0 | g | — | — |
Individual Fatty Acids 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Butyric Acid (4:0) SR | 0 | g | — | — |
| Caproic Acid (6:0) SR | 0 | g | — | — |
| Caprylic Acid (8:0) SR | 0 | g | — | — |
| Capric Acid (10:0) SR | 0 | g | — | — |
| Lauric Acid (12:0) SR | 0 | g | — | — |
| Myristic Acid (14:0) SR | 0.03 | g | — | — |
| Palmitic Acid (16:0) SR | 0.10 | g | — | — |
| Stearic Acid (18:0) SR | 0.009 | g | — | — |
| Linoleic Acid (18:2) AFCD | 0 | g | — | — |
| Linolenic Acid (18:3) SR | 0.01 | g | — | — |
Amino Acids 17
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Tryptophan AFCD | 0.02 | g | — | — |
| Threonine SR | 0.13 | g | — | — |
| Isoleucine SR | 0.14 | g | — | — |
| Leucine SR | 0.20 | g | — | — |
| Lysine SR | 0.16 | g | — | — |
| Methionine SR | 0.04 | g | — | — |
| Phenylalanine SR | 0.10 | g | — | — |
| Tyrosine SR | 0.10 | g | — | — |
| Valine SR | 0.14 | g | — | — |
| Arginine SR | 0.24 | g | — | — |
| Histidine SR | 0.06 | g | — | — |
| Alanine SR | 0.15 | g | — | — |
| Aspartic Acid SR | 0.30 | g | — | — |
| Glutamic Acid SR | 0.68 | g | — | — |
| Glycine SR | 0.16 | g | — | — |
| Proline SR | 0.22 | g | — | — |
| Serine SR | 0.15 | g | — | — |
Phytochemicals 1
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Oxalic Acid AFCD | 0 | mg | — | — |
Nutrient Density Score
The NRF9.3 score measures overall nutritional quality per 100 kcal. It rewards 9 nutrients to encourage (protein, fiber, vitamins A, C, E, calcium, iron, magnesium, potassium) and penalizes 3 to limit (saturated fat, added sugars, sodium). Higher is better; negative scores indicate the food is high in limit nutrients relative to its beneficial content.
NRF9.3 index: Fulgoni et al. (2009), J Nutr 139(8). DVs based on FDA 2020 reference values.
Nutrient Interactions in This Food
Nutrients in this food that enhance or compete with each other during absorption.
✔ Synergies — nutrients that help each other
Vitamin C dramatically enhances non-heme iron absorption by reducing Fe³⁺ to Fe²⁺ in the gut. Adding 75 mg vitamin C to a meal can increase iron absorption 3–4 fold.
Hallberg et al., Am J Clin Nutr, 1989
Vitamin A is fat-soluble and requires dietary fat for absorption. Adding fat to a meal significantly increases beta-carotene and retinol absorption.
Ribaya-Mercado et al., Am J Clin Nutr, 2007
Vitamin K is fat-soluble. Absorption increases significantly when consumed with dietary fat, particularly for phylloquinone (K1) from plant sources.
Gijsbers et al., Br J Nutr, 1996
Vitamin K activates osteocalcin and matrix GLA protein, which direct calcium into bones and away from soft tissues (arteries). Works synergistically with vitamin D.
Kidd, Altern Med Rev, 2010
Moderate protein intake enhances calcium absorption and supports bone health. The acid-ash hypothesis suggesting protein harms bones has been largely disproven.
Kerstetter et al., J Clin Endocrinol Metab, 2005
⚠ Antagonisms — nutrients that compete
Calcium inhibits both heme and non-heme iron absorption when consumed in the same meal. The effect is dose-dependent, with significant inhibition at 300+ mg calcium.
Hallberg et al., Am J Clin Nutr, 1991
Phytates in high-fibre foods (whole grains, legumes) bind non-heme iron and reduce its bioavailability. Soaking, sprouting, and fermentation reduce phytate content.
Hurrell & Egli, Int J Vitam Nutr Res, 2010
Oxalates (in spinach, rhubarb) and phytates (in bran) can bind calcium, reducing absorption. However, the net effect of high-fibre diets on calcium status is modest.
Weaver et al., Am J Clin Nutr, 1999
Manganese and iron share the DMT1 transporter and compete for absorption. High iron status reduces manganese absorption and vice versa.
Erikson et al., Pharmacol Ther, 2007
High-dose vitamin C (>1,500 mg/day) may reduce copper absorption by reducing Cu²⁺ to Cu⁺, though the clinical significance at normal intakes is minimal.
Harris, Am J Clin Nutr, 2003
Amino Acid Profile
Essential amino acid composition compared to the WHO/FAO adult reference pattern. The Amino Acid Score indicates protein quality — 100 means all essential amino acid requirements are met.
Tip: The limiting amino acid is Met + Cys. Pair with grains, nuts, and seeds for a complete amino acid profile.
All Amino Acids (17)
| Amino Acid | g / 100g | mg / g protein |
|---|---|---|
| Tryptophan | 0.02 | 5.2 |
| Threonine | 0.13 | 39.1 |
| Isoleucine | 0.14 | 42.5 |
| Leucine | 0.20 | 59.6 |
| Lysine | 0.16 | 49.8 |
| Methionine | 0.04 | 11.0 |
| Phenylalanine | 0.10 | 32.1 |
| Tyrosine | 0.10 | 29.1 |
| Valine | 0.14 | 44.3 |
| Arginine | 0.24 | 72.5 |
| Histidine | 0.06 | 17.4 |
| Alanine | 0.15 | 45.3 |
| Aspartic Acid | 0.30 | 92.7 |
| Glutamic Acid | 0.68 | 207.0 |
| Glycine | 0.16 | 49.5 |
| Proline | 0.22 | 66.1 |
| Serine | 0.15 | 45.3 |
How Cooking Changes Nutrients
Estimated percentage of each nutrient retained after cooking, based on USDA retention factors for the “Other Vegetables” food category. Values of 100% mean no loss; lower values indicate nutrients lost to heat, water, or oxidation.
Source: USDA Table of Nutrient Retention Factors, Release 6 (2007). Retention values are category-level averages — actual retention depends on cooking time, temperature, and water volume.
Insulin Response
The Insulin Index (II) measures the actual insulin response to food on a scale where white bread = 100. Unlike the Glycemic Index (which only measures blood sugar), the II captures the full hormonal response — including the effect of protein and fat on insulin secretion. This is why high-protein foods like meat and dairy can have significant insulin scores despite having low or zero GI values.
Source: Holt et al. 1997; Bao et al. 2016; Bell 2014
Environmental Impact
Environmental footprint per kilogram of food produced. Data represents the global average for the “Onions & Leeks” category.
- Global averages: These figures are production-weighted averages from a meta-analysis of ~38,700 farms across 119 countries (Poore & Nemecek, 2018). Actual impact varies enormously by farming method, geography, and supply chain.
- System boundary: Cradle-to-retail only — does not include consumer transport, home cooking energy, or food waste.
- Soil carbon not included: This data does not account for soil carbon sequestration. Some argue that well-managed regenerative grazing partially offsets ruminant emissions; however, full lifecycle accounting — including methane, land-use change, and the opportunity cost of using land for grazing vs. reforestation — typically makes the net footprint of ruminant meat higher, not lower. This is especially relevant in temperate grassland regions like Ireland.
- Not gospel: This data is informational and illustrative. It is useful for understanding relative magnitudes, but should not be treated as precise measurements for any individual product or farm.
Source: Poore & Nemecek (2018), Science 360(6392). Meta-analysis of ~38,700 farms, 119 countries, 46 product categories.
Global Supply: Vegetables
Top 10 countries by per capita supply of the “Vegetables” food group (kcal/capita/day, 2023). This is food group–level data from FAO Food Balance Sheets, not specific to this individual food.
Global Supply Trend (1961–2023)
+76%Source: FAO Food Balance Sheets (2023). Supply = production + imports − exports − waste, converted to kcal/capita/day.
Related Foods in Vegetables and Vegetable Products
Frequently Asked Questions
How many calories are in Chives, raw?
Chives, raw contains 28.7 kcal per 100 grams, making it a low-calorie food. The energy comes from 3.3g of protein (46% of calories), 0.73g of fat (23%), and 4.3g of carbohydrates (61%). Carbohydrates are the primary energy source.
What is Chives, raw most nutritious for?
The standout nutrient in Chives, raw is Vitamin K1, providing 213 µg per 100g (177% of the Daily Value). It is also a notable source of Vitamin A (RAE) (43% DV). Our database tracks 87 individual nutrients for this food, allowing detailed comparison across vitamins, minerals, amino acids, and fatty acids.
Is Chives, raw high in protein?
Chives, raw contains 3.3g of protein per 100 grams. While not a high-protein food, it can contribute to daily protein needs as part of a varied diet.
How much fiber is in Chives, raw?
Chives, raw contains 4.7g of fiber per 100 grams — a moderate amount. This contributes to the recommended daily intake of 25-38g. Pairing with other fiber-rich foods like vegetables, legumes, or whole grains can help meet daily targets.
What is the insulin index of Chives, raw?
Chives, raw has a moderate insulin response (II: 55) (estimated from macronutrient composition) on the insulin index scale (white bread = 100). This is a typical insulin response for most mixed foods. Note that the insulin index can differ substantially from the glycemic index — dairy products and high-protein foods often have higher insulin responses than their GI would suggest.