The Food Coach

Healthy Food Database - Chives

There are two types of chives available - garlic chives, with flat leaves; and onion chives, with hollow, thin leaves. Unsurprisingly, chives, onion and garlic all belong to the same family (the allium family).
Category: Herb
In Season: all year
To Buy: Buy fresh leaves that are not wilting or discoloured at the ends. Garlic chives will sometimes have a small tight bud on the end of them. Chives are available in a freeze-dried form, but are extremely sensitive to light.
To Store: Chives should never be stored wet as they will become slimy. Wash what you are going to need at the time. Store in a plastic storage bag in the fridge for up to 2 days. Freeze-dried chives must be kept in a dark place to prevent fading.
Tips & Tricks: Because it doesn't keep for long, try growing chives in the garden. During winter remove some and plant it inside to enjoy chives all year round. Freeze-dried chives are an excellent alternative to fresh as they reconstitute immediately.

Nutrition (100 Grams):

Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very low

Cooking:

Cooking Tips: Add to omelettes or scrambled eggs. Delicious in stir-fries and with savoury pancakes.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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