Chinese Chives

Chinese chives, also called garlic chives or gui-chai in Thai, bear a strong resemblance to spring onions. They grow in dark green stalks from white bulbs. But where the stalks of spring onions and regular chives are round and hollow, the blades of garlic chives are flat. Chinese chives have more of the taste of garlic to them than spring onions. Spring onions can be substituted for garlic chives, but only as a last resort.

Chinese Chives

Chinese Chives

Chinese chives came into use in Chinese cooking around 1000 B.C. during the Chou dynasty. Even today, for the people of Huizhou in China's Guangdong province, garlic chives hold an important place. On the day of lixia, which marks the beginning of summer and the time to sow their fields, the people will eat a breakfast of rice, fried eggs and Chinese chives. To them, the Chinese word for chives sounds the same as the word for 'ever-lasting', so the meal symbolizes permanent happiness.
 

Weight Information
1 tbsp chopped 3.0 g
1 tsp chopped 1.0 g
Nutritional Information for 1 tbsp chopped
Energy 0.9
Protein 0.0981 20.000 0%
Total lipid (fat) 0.0219 65.000 0%
Carbohydrate, by difference 0.1305 300.000 0%
Fiber, total dietary 0.075 25.000 0%
Calcium, Ca 2.76 1000.000 0%
Iron, Fe 0.048 18.000 0%
Magnesium, Mg 1.26 400.000 0%
Phosphorus, P 1.74 1000.000 0%
Potassium, K 8.88 3500.000 0%
Sodium, Na 0.09 2400.000 0%
Zinc, Zn 0.0168 15.000 0%
Copper, Cu 0.00471 2.000 0%
Manganese, Mn 0.01119 2.000 1%
Selenium, Se 0.027 70.000 0%
Vitamin C, total ascorbic acid 1.743 60.000 3%
Thiamin 0.00234 1.500 0%
Riboflavin 0.00345 1.700 0%
Niacin 0.01941 20.000 0%
Pantothenic acid 0.00972 10.000 0%
Vitamin B-6 0.00414 2.000 0%
Folate, total 3.15 400.000 1%
Folate, food 3.15 400.000 1%
Carotene, beta 78.36
Vitamin A, IU 130.59 5000.000 3%
Vitamin E (alpha-tocopherol) 0.0063
Vitamin K (phylloquinone) 6.381 80.000 8%
Fatty acids, total saturated 0.00438 20.000 0%
Fatty acids, total monounsaturated 0.00285
Fatty acids, total polyunsaturated 0.00801