Chives vs Leavening agents
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Chives, freeze-dried is higher in more vitamins & minerals
Calories (kcal)
Chives 311
Leavening agents 258
Protein (g)
Chives 21.2
Leavening agents 0
Carbs (g)
Chives 64.3
Leavening agents 61.5
Fat (g)
Chives 3.50
Leavening agents 0
Fiber (g)
Chives 26.2
Leavening agents 0.200
Quick answers
Which has more protein?
Chives, freeze-dried — 21.2g vs 0g per 100g.
Which has fewer calories?
Leavening agents, cream of tartar — 258 vs 311 kcal per 100g.
Which is more nutrient-dense?
Chives, freeze-dried scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Chives | Leavening agents | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 311 kcal | 258 kcal | +21% |
| Macronutrients | |||
| Water | 2.00 g | 1.70 g | +18% |
| Protein | 21.2 g | 0 g | |
| Total lipid (fat) | 3.50 g | 0 g | |
| Carbohydrate, by difference | 64.3 g | 61.5 g | +5% |
| Fiber, total dietary | 26.2 g | 0.200 g | +13000% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.591 g | 0 g | |
| Fatty acids, total monounsaturated | 0.490 g | 0 g | |
| Fatty acids, total trans | 0 g | — | |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 660 mg | 0 mg | |
| Thiamin (Vitamin B1) | 0.900 mg | 0 mg | |
| Riboflavin (Vitamin B2) | 1.50 mg | 0 mg | |
| Niacin (Vitamin B3) | 5.90 mg | 0 mg | |
| Pantothenic acid (Vitamin B5) | 2.11 mg | 0 mg | |
| Vitamin B-6 — Pyridoxine | 2.00 mg | 0 mg | |
| Biotin (Vitamin B7) | 108 ug | 0 ug | |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | — | 0 mg | |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 3415 ug | 0 ug | |
| Carotene, beta | — | 0 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | — | 0 mg | |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 813 mg | 8.00 mg | +10063% |
| Iron, Fe | 20.0 mg | 3.72 mg | +438% |
| Magnesium, Mg | 640 mg | 2.00 mg | +31900% |
| Phosphorus, P | 518 mg | 5.00 mg | +10260% |
| Potassium, K | 2960 mg | 16500 mg | -82% |
| Sodium, Na | 70.0 mg | 52.0 mg | +35% |
| Zinc, Zn | 5.12 mg | 0.420 mg | +1119% |
| Copper, Cu | 0.686 mg | 0.195 mg | +252% |
| Manganese, Mn | 1.35 mg | 0.205 mg | +559% |
| Selenium, Se | 9.40 ug | 0.200 ug | +4600% |
| Other Nutrients | |||
| Energy | 1301 kj | 1079 kj | +21% |
| Ash | 9.01 g | 36.8 g | -76% |
| Total Sugars | — | 0 g | |
| Folic acid (Vitamin B9 — synthetic) | 108 ug | 0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 108 ug | 0 ug | |
| Betaine | — | 0 mg | |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, IU | 68300 IU | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 0 ug | |
| Vitamin E, added | — | 0 mg | |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | — | 0 ug | |
| SFA 4:0 (Butyric acid) | 0 g | 0 g | = |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0 g | 0 g | = |
| SFA 10:0 (Capric acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0 g | 0 g | = |
| SFA 14:0 (Myristic acid) | 0.017 g | 0 g | |
| SFA 16:0 (Palmitic acid) | 0.528 g | 0 g | |
| SFA 18:0 (Stearic acid) | 0.046 g | 0 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0 g | 0 g | = |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.490 g | 0 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | 0 g | = |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| Fatty acids, total polyunsaturated | 1.37 g | 0 g | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 1.30 g | 0 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.073 g | 0 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | 0 g | = |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Tryptophan (EAA) | 0.237 g | — | |
| Threonine (EAA) | 0.831 g | — | |
| Isoleucine (EAA, BCAA) | 0.899 g | — | |
| Leucine (EAA, BCAA) | 1.26 g | — | |
| Lysine (EAA) | 1.06 g | — | |
| Methionine (EAA) | 0.231 g | — | |
| Phenylalanine (EAA) | 0.682 g | — | |
| Tyrosine (conditionally essential) | 0.614 g | — | |
| Valine (EAA, BCAA) | 0.936 g | — | |
| Arginine (conditionally essential) | 1.53 g | — | |
| Histidine (EAA) | 0.366 g | — | |
| Alanine | 0.957 g | — | |
| Aspartic acid | 1.96 g | — | |
| Glutamic acid | 4.39 g | — | |
| Glycine (conditionally essential) | 1.05 g | — | |
| Proline (conditionally essential) | 1.40 g | — | |
| Serine | 0.957 g | — | |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | — | 0 mg | |
| Theobromine | — | 0 mg | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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