Nutritious Obsession: Chives

Diane Sanfilippo Food & Recipes 1 Comment

My latest nutritious obsession is CHIVES!

I love their tiny, tubular shape, their bright green color and their delicately onion-y flavor. They pack a great little punch and I've been adding them to my meals lately for both their color and taste. At first I was just generously sprinkling them over my eggs each morning, but after about a week and with a new, larger-bunch purchase at the farmers market last weekend, they're working their way onto most of my meals.

What's so great about chives, anyway? Well, besides adding a great little punch of flavor with virtually no calories, according to nutritiondata.com, chives are “a good source of Thiamin, Niacin, Pantothenic Acid, Phosphorus and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese.”

Wakey, wakey… eggs and bakey!
Additionally, according to Dr. Nicholas Perricone, author of “The Perricone Prescription” and “The Perricone Promise,” says that enjoying vegetables from the entire allium family (garlic, onions, leeks and chives) that are rich in flavanoids can benefit your health in the following ways:
  • “Fight free radicals, inflammation and inflammatory conditions such as allergies
  • Help neutralize bacteria and viruses
  • Help protect against high blood pressure and sticky blood (platelet aggregation)
  • Inhibit the growth of cancerous tumors
  • Protect the vascular system and strengthen the tiny capillaries that carry oxygen and essential nutrients to all cells
  • Help prevent cataracts
  • Support capillary strength and treat chronic venous insufficiency”
Spaghetti squash with grilled chicken…
made better with chives!
Perricone goes on to say that “another important property of flavanoids is their ability to raise the levels of gluutathione, our primary antioxidant defense and an effective suppressor of chronic inflammation.”
(Perricone, 48)

Wow, isn't it awesome that we can get that kind of help for our bodies from such tasty foods?!

I find that the easiest ways to prepare chives are to either just line up the bunch and run a knife over a thick stack of them or to use kitchen scissors and just clip them over your food to garnish liberally.

Here are a few things I like to throw chives over before I chow down:
  • eggs (cooked any way)
  • salad
  • squash
  • avocado
  • fresh salsa
  • mashed cauliflower
  • lox/smoked salmon
  • grilled or seared meats
  • shrimp sautéed in butter
The Perricone Prescription: A Physician's 28-Day Program for Total Body and Face RejuvenationHow about you? What do you like to throw chives over?
Sources:
http://www.nutritiondata.com
Perricone, Nicholas. “The Perricone Promise.”  New York, NY. Time Warner Book Group. 2004.
 

Enjoy & be well!
Diane Sanfilippo
BS, Certified Nutrition Educator, C.H.E.K. Holistic Lifestyle Coach
San Francisco Nutritionist & Paleo Nutritionist serving the Bay Area and beyond via phone & Skype consultations.

Comments 1

  1. I was just looking at an “egg house” recipe with tomatoes that called for chives, and I’ve never used them. Now after reading this article I’ll make them a staple in my grocery list every week!

Leave a Reply

Your email address will not be published.