Common name: Chives. Derived from the Greek word chives meaning “bitter”. Scientific name: Allium santalinum. Origin: Nearctic areas of North Europe, Asia, and North America.
Common properties: The most important ingredients of chives contain significant amounts of vitamin K, beta carotene, vitamin A and vitamin B complex. Like other members of the Allium genus, chives contain all eight natural vitamin K proteins. They also contain two other important nutrients, namely beta carotene and vitamin A. Like other members of the Allium genus, chives contain vitamin K, beta carotene, vitamin A and vitamin B complex. They also contain two other important nutrients, namely vitamin K, beta carotene, vitamin A and vitamin B complex.
It has been studied that chives possess strong immunological activity. It stimulates the production of cells linked with immunity. The property of antifungal activity is attributed to the allium component, Allium sativum, a compound that has powerful chemical structure capable of interacting with the fungus causing nail infections (onychomycosis). Clinical studies have confirmed that a daily dose of chives on the part of an infant with fungal nail infection not only relieved the symptoms but also stimulated the production of cells necessary for the growth and health of the body’s immune system.
Chives are one of the richest sources of protein and are excellent sources of natural Vitamin E. As a result of this rich nutritional content, chives are considered very beneficial for improving the health and strength of the immune system. Various researches have revealed other health benefits of chives. They are rich in essential fatty acids and this helps to reduce the severity of heart diseases. They also play a vital role in maintaining intestinal flora by preventing the proliferation of harmful bacteria and thereby reducing the risk of colon cancer.
Chives are a rich source of iron, and the food chain is a good place to derive essential nutrients. However, experts suggest that pregnant and lactating women should take only small amounts of chives because too much of it may be harmful for them. Chives contain a good amount of vitamin C and vitamin B complex and vitamin E. Apart from these, they also provide several other benefits, which can help you improve your health. These include strong antioxidants that help in controlling skin cancer formation, control blood cholesterol levels and strengthen the teeth and gums.
Although it is easy to find food chives in supermarkets and health food stores, fresh chives are always the best. These are the raw ones without any additives and the stem of the plant is very tough, so you should only use these when cooking. If you use frozen or canned chives, then the natural compounds in the leaves are lost. To retain the nutritional value of the leaves, cook them just slightly before eating. Cooking the chives removes all the beneficial chemicals that exist in natural compounds of the plant.