Write: Tomás Franco. Author of Manual for Spices
All the tubular sheets of the Allium schoenoprasum, finely cut and dehydrated are used as a spice. They provide a fine and delicate onion flavor a multitude of dishes. From the same family as garlic and onion (Liliaceae), but instead of using the underground bulbs, the long tubular leaves are used. This is how you get the chive.
Nutritional composition of chives
| Energy (kJ / 100 g) | 1583 |
| Energy (kcal / 100 g) | 374 |
| Carbohydrates (g / 100 g) | 64,3 |
| Total fat (g / 100 g) | 3,5 |
| Saturated fat (g / 100 g) | 0,6 |
| Monounsaturated fat (g / 100 g) | 0,5 |
| Polyunsaturated fat (g / 100 g) | 1,4 |
| Proteins (g / 100 g) | 21,2 |
| MINERALS | |
| Calcium (Ca) (mg / 100 g) | 813 |
| Phosphorus (P) (mg / 100 g) | 518 |
| Iron (Fe) (mg / 100 g) | 20 |
| Magnesium (Mg) (mg / 100 g) | 640 |
| Potassium (K) (mg / 100 g) | 2960 |
| Sodium (Na) (mg / 100 g) | 70 |
| Zinc (Zn) (mg / 100 g) | 5 |
| VITAMINS | |
| Vit. A (retinol) (IU / 100 g) | 68300 |
| Vit. B1 (thiamine) (mg / 100 g) | 0,9 |
| Vit. B2 (riboflavin) (mg / 100 g) | 1,5 |
| Vit. B3 (niacin) (mg / 100g) | 5,9 |
| Vit. B6 (pyridoxine) (mg / 100 g) | 2,0 |
| Vit. B9 (folic acid) (μg / 100 g) | 108 |
| Vit. C (ascorbic acid) (mg / 100 g) | 660 |
El chive it is very rich in minerals, mainly calcium, iron, magnesium, and potassium. Also has high levels of vitamins, mainly vitamin A, thiamine, riboflavin, folic acid and ascorbic acid.
It combines perfectly with all kinds of salads, with tomatoes, potatoes and vegetables, in general. It is suitable for preparations with eggs and omelettes. Also for soups, creams, sauces, dressings, dressings and vinaigrettes. It is a delicious condiment with cheese and to prepare mayonnaise and butters. Likewise, the use of chive in fish and shellfish it is very useful. And even in sandwiches and sandwiches, with cheese and lettuce.
Photo: Saludybuenosalimentos.es
It goes very well with high-fat stews, but should be added at the end of the cooking process. Usually, adorns all kinds of dishes giving color to the garnishes. On the other hand, it combines perfectly with onion and parsley.
The fine taste of chive is closely linked to French and Spanish cuisine. In addition, it stimulates the appetite and promotes digestion.
Chives and lemon vinaigrette to be used as an accompaniment to various dishes, especially with potatoes:
Ingredients:
- 1 garlic clove
- shawl
- grated lemon rind
- 4 tablespoons lemon juice
- 1 tablespoon mustard sauce
- 4 tablespoons olive oil
- 2 teaspoons chopped chives
- ground black pepper
Preparation:
- Peel and crush the garlic clove with a pinch of salt.
- Add the zest of the rind of a lemon.
- Add the lemon juice and the mustard sauce.
- Stir well until you have a homogeneous mixture.
- Add the oil and chives, with a little pepper.
