A relative of the onion, chives are an herb often served on top of baked potatoes, in omelets and as a garnish for soups. Their slender green leaves provide flavor similar to the onion. Europeans commonly grew chives in their herb gardens beginning in the 16th century.
Vitamin C
A 1/2-cup serving of chives provides 13.6 mg of vitamin C, or 23 percent of the Food and Drug Administration's recommended daily value. Including chives on a vitamin-C-rich baked potato provides nearly the daily requirement of vitamin C, which is an antioxidant that protects blood vessels from atherosclerosis and reduces inflammation in the body.
Potassium
A half-cup serving of chives provides 72 mg of potassium, or 2 percent of FDA recommended daily value. Including chives in an omelet that provides 71 mg of sodium per egg maintains a health balance between the two minerals, which regulate blood pressure and water balance in the body. The chemistry in the body must include an approximately equal level of sodium and potassium to regulate body fluids effectively. Often, the diet provides more sodium than potassium, and the resulting fluid imbalance elevates blood pressure.
Magnesium
A half-cup serving of chives provides 8 mg of magnesium, or 2 percent of FDA's recommended daily value. The addition of a serving of chives to a cream-based clam chowder or cream of tomato soup provides magnesium, which, along with calcium, offers up a cocktail of minerals required for healthy heart contractions.
Calories
A half-cup serving of chives provides 8 calories, or 0.4 percent of the standard 2,000-calorie daily calorie intake.
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