Chives vs. Scallion — What’s the Difference? Health, Nutrition, & More

Calories

A 100g serving of chives provides 30 calories, whereas the same serving size of scallions contains 32 calories.

Protein and Fats

Chives are richer in both protein and fat. Chives are also higher in all essential amino acids than scallions. They contain 3.27 grams of protein compared to 1.83 grams of scallions. Regarding fat, chives have 0.73 grams, while scallions have 0.19 grams.

The predominant fat types found in these herbs are saturated and polyunsaturated fats.

Carbohydrates

Scallions contain almost 1.6 times more carbohydrates than chives. Although the two herbs contain similar amounts of fiber, scallions contain 2.5 times more net carbs.

Vitamins

Chives provide a higher level of a few more vitamins.

Chives contain almost three times more vitamin C, four times more vitamin A and vitamin B5, over two times more vitamin B6,  1.6 times more folate, and 1.4 times more vitamin B2. Additionally, chives contain more vitamin B1 (0.078 mg vs. 0.055 mg), vitamin B3 (0.647 mg vs. 0.525 mg), and vitamin K (212.7 µg vs. 207 µg). 

On the other hand, scallions provide more vitamin E and choline.

Minerals

Chives provide two times more magnesium, manganese, and copper and 1.5 times more phosphorus. Compared to scallions, they also contain higher amounts of calcium (92 mg vs. 72 mg), iron (1.6 mg vs. 1.48 mg), potassium (296 mg vs. 276 mg), zinc (0.56 mg vs. 0.39 mg), and selenium (0.9 µg vs. 0.6 µg). 

Oxalates 

The oxalate content of chives is 25 mg per 100 grams.

The oxalate content of scallions is 7 mg per 100 grams. They both contain low levels of oxalates.

Glycemic Index

 Chives and scallions are considered low-GI foods but differ slightly in their glycemic index (GI). The GI of Chives is 45, while the GI of scallions is 32. 

Acidity

Both chives and scallions are alkaline-forming foods. Chives have a PRAL value of -4.8, while scallions have a slightly higher alkaline PRAL value of -5. This means both vegetables contribute to reducing acidity in the body, promoting an alkaline environment, which is beneficial for overall health. 

Cardiovascular Health and Diabetes

Chives are particularly potent due to their low glycemic index and minimal carbohydrate content, making them excellent for stabilizing blood sugar levels. They contain allicin, which reduces bad cholesterol and blood pressure by promoting nitric oxide release, and quercetin, which prevents arterial plaque and lowers stroke risk (1, 2). On the other hand, scallions provide about 10% of the daily fiber requirement per cup, aiding in cholesterol reduction and blood sugar regulation (3).

Anti-inflammatory Effects 

Both chives and scallions (spring onions) are potent anti-inflammatory and antioxidant foods, offering significant health benefits. Antioxidants like vitamin C and quercetin, which lessen oxidative stress and protect against cell damage, are only a few anti-inflammatory substances in chives (4, 5). They also boost circulation and strengthen the immune system. Scallions, conversely, contain essential amino acids that promote healthy skin by reducing redness and swelling. Their high flavonoid content combats free radical damage, reduces acne and scars, and minimizes skin irritation (6). 

  Digestive Health

Scallions are rich in natural fibers that take longer to digest, helping to regulate appetite and curb cravings for unhealthy foods. They also aid in lipid metabolism and reduce starch and sugar levels in the body (7). On the other hand, chives are packed with vitamins B1, B2, and B3 and dietary fiber, which work together to enhance the metabolism of carbohydrates, proteins, and fats, regulate appetite, and support smooth digestion (8, 9).  

Cancer

Like other alliums, scallions contain allicin, a compound believed to prevent cells from becoming cancerous and slow tumor growth, particularly in the stomach (10). Allicin is responsible for the strong flavor of these vegetables and is thought to play a key role in blocking cancer cell proliferation (11). 

On the other hand, chives are rich in lutein and zeaxanthin, two flavonoid antioxidants that are effective in fighting mouth and lung cancers (12, 13).