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Nutrient content per 100 g
Delicious season
Chives
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* Display the yearly calendar with each number
Commentary on vegetables
- It is available all year round, but the season is spring and autumn
- Asatsuki production is only about 1% of the onion
- Also known as “Ito onion” or “Ezo onion”
- Much like a break
- Often used as a condimen
- Used for sashimi because of its bactericidal effect
- There is a unique scent and a slight pungent taste
- The leaves are soft and more pungent than the split
- Green onions and shoots are in circulation
Preservation method
- Wrap it in newspaper, place it in a plastic bag, and store it in the refrigerator.
recipe
- Nuta
- Condiment
- Tempura
- Fried food
Food composition table
Per 100g edible portion
Chives（raw）leaves
| Waste rate | 0% |
| Energy | 33㎉ |
| moisture | 89.0ｇ |
| Protein | 4.2ｇ |
| Lipid | 0.3ｇ |
| Carbohydrate | 5.6ｇ |
| Sodium | 4㎎ |
| Potassium | 330㎎ |
| Calcium | 20㎎ |
| Magnesium | 16㎎ |
| Rin | 86㎎ |
| iron | 0.7㎎ |
| Zinc | 0.8㎎ |
| Copper | 0.09㎎ |
| Manganese | 0.4㎎ |
| Lodine | – |
| Selenium | – |
| Chromium | – |
| Molybdenum | – |
| Vitamin A（Retinol） | – |
| Vitamin A（β-carotene） | 740㎍ |
| Vitamin D | – |
| Vitamin E（Tocopherol α） | 0.9㎎ |
| Vitamin K | 50㎍ |
| Vitamin B1 | 0.15㎎ |
| Vitamin B2 | 0.16㎎ |
| Niacin | 0.8㎎ |
| Vitamin B6 | 0.36㎎ |
| Vitamin B12 | – |
| Folic acid | 210㎍ |
| Pantothenic acid | 0.62㎎ |
| Biotin | – |
| Vitamin C | 26㎎ |
| Dietary fiber(aggregate amount） | 3.3ｇ |
Quoted from the Japanese food standard composition table 2015 edition
