Chives: USDA Chive Nutrition, Chives vs Scallions and Kitchen Tips

Chives are thin, hollow green leaves from Allium schoenoprasum, a member of the onion family, and they add a gentle oniony bite to eggs, potatoes, soups and dips. They are usually eaten in small amounts: USDA data put a chopped tablespoon at about 3 grams and under 1 calorie, so chives matter more for flavor than for nutrients in a normal portion. Per 100 grams, though, they are rich in vitamin K and vitamin C. This guide covers what chives are, USDA chive nutrition per tablespoon and per 100 grams, chives vs scallions in numbers and in the kitchen, what research says, and the allergy, medicine and pet notes worth knowing.

Peptide Labs does not sell chives or chive products. This article is general nutrition information, not medical advice.

What are chives?

Chives are a perennial herb grown for their slender green leaves. A 2018 review in Natural Product Research places Allium schoenoprasum in the Amaryllidaceae family and notes its great culinary value. Chives also appear by name on the FDA list of spices and natural seasonings generally recognized as safe for their intended use (21 CFR 182.10). Unlike an onion, a chive plant is harvested for its leaves, not a bulb, and the leaves are almost always eaten raw or added at the end of cooking.

Two near relatives cause most of the mix-ups. Garlic chives (Allium tuberosum), also called Chinese chives, are a separate species with flat leaves and a garlicky taste; USDA SR Legacy has no entry for them. Scallions are young onions with a small white base and long green tops, covered in the next sections. For the bigger family, see our guides to onions, leeks and garlic.

Chive nutrition from USDA data

The table uses the USDA FoodData Central SR Legacy entries for raw chives (FDC 169994) and freeze-dried chives (FDC 170075). Percent Daily Values use the FDA Daily Values. Freeze-dried chives are very light, so a tablespoon weighs only 0.2 grams, and that entry has no vitamin K value.

Per 100 grams, USDA lists raw chives with 3.27 grams of protein (7% DV), 2.5 grams of fiber (9% DV), magnesium at 10% DV, iron at 9% DV and very little sodium. A 100-gram pile of chives is far more than a recipe calls for, so the per-tablespoon row is the realistic one. For iron and vitamin C from larger portions of food, our guides to iron in foods and vitamin C in foods are more useful.

Are chives healthy?

Are chives healthy? As a food, chives are a low-calorie way to add flavor, and USDA data show a useful mix of vitamins per gram. Swapping some salt for fresh herbs is one practical way to keep flavor while cutting sodium, an idea our low-sodium foods guide explores. What chives do inside the body is a different question. The 2018 review describes sulfur and phenolic compounds, flavonoids and saponins in chives, but most of the studies behind it used extracts in lab dishes and animals, and the authors call for more research on compounds, mechanisms and safety. There are no human trials of chives as an everyday food to report, so this guide makes no health claims for them.

Chives vs scallions

Chives vs scallions is the comparison most cooks ask about, because both are green, hollow and oniony. Scallions are young onions with a white base, and USDA files them as onions; chives are a separate herb harvested only for its leaves. Chives are thinner and milder and shine raw or added at the end, while scallions are sturdier and stand up to stir-frying and grilling. The table compares 100 grams of each, raw, with yellow onion for reference.

In USDA data, chives and whole scallions carry almost the same vitamin K per 100 grams, while chives have about three times the vitamin C and more folate and vitamin A. Bulb onions have almost no vitamin K, which is why the green parts of these plants behave differently from onions for anyone watching vitamin K. In a recipe, chives can stand in for scallion greens as a garnish, but a handful of chives will not give the crunch of sliced scallions. Herb lovers can compare our parsley, dill and cilantro guides, and our sibling guide to lemongrass covers another herb that is often mistaken for an onion relative but is actually a grass.

Allergy, medicine and diet notes

• Allergy: chives are not one of the nine major food allergens under US law, but reactions happen. In a French allergy database of 589 food allergy cases, skin prick tests to garlic, onion and chive were positive in 4.6% of children and 7.7% of adults tested, while true allergy to spices was uncommon overall. A 2003 case report described a vegetable farmer with hand rashes whose testing showed allergy to spinach, arugula and chives. If an Allium food causes symptoms, see an allergist.
• Warfarin: the NIH Office of Dietary Supplements and MedlinePlus advise people taking warfarin to keep vitamin K intake consistent from week to week and to talk to their doctor before changing their diet. A sprinkle of chives is small, but large amounts of greens add up; our guide to vitamin K in foods has the numbers.
• FODMAP: Monash University FODMAP researchers suggest the green parts of spring onion or chives as a replacement for onion when following a low FODMAP diet. Our low FODMAP diet guide explains the approach, which works well with a dietitian’s help.
• Pets: the ASPCA Animal Poison Control Center lists onions, garlic and chives as foods that can upset a pet’s stomach and could damage red blood cells, so keep chive dishes away from dogs and cats.

How to choose, store and cook chives

• Choose bright green, firm, evenly colored leaves; skip bunches that look yellow, slimy or wilted.
• Wrap fresh chives loosely in a slightly damp paper towel, keep them in a bag or container in the refrigerator, and plan to finish them within several days.
• Snip chives with kitchen scissors rather than chopping hard, which can bruise the thin leaves.
• Add them at the end of cooking or just before serving, since long heat dulls their flavor and color.
• Chopped chives can be frozen in a sealed container for soups and sauces; freeze-dried chives are a pantry option with a milder flavor.
• Classic pairings include baked potatoes, scrambled eggs, omelets, sour cream dips, cream cheese, fish and potato salad.

Frequently Asked Questions

Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Last reviewed October 2026.

Related guides: Lemongrass: Benefits Research, Lemongrass Tea and How to Use It, Scallions vs Green Onions: Same Thing? USDA Nutrition and Uses, Onion Benefits, USDA Onion Nutrition and Red vs White Onion.