Chinese chives have high nutritional value. Every100g edible part contains 2-2.85g of protein, 0.2-0.5g of fat, 2.4-6g of carbohydrate and 0.6-3.2g of cellulose. There are a lot of vitamins, such as carotene 0.08~3.26 mg, riboflavin 0.05~0.8 mg, nicotinic acid 0.3~ 1 mg, vitamin c/kloc-0 ~ 62.8 mg, and leek also contains many mineral elements, such as calcium 10~86 mg and phosphorus 9 ~ 86 mg.

In addition, leek contains volatile propylene sulfide, so it is spicy and has the effect of promoting appetite. In addition to cooking, leek has good medicinal value. Its root tastes pungent, enters the liver meridian, warms the middle, promotes the circulation of qi and removes blood stasis, leaves taste sweet and salty, and is warm in nature, enters the stomach, liver and kidney meridian, warms the middle, promotes the circulation of qi and removes blood stasis. Leek has the functions of promoting blood circulation, removing blood stasis, regulating qi, warming kidney and strengthening yang. Leek juice can inhibit Shigella dysenteriae, Typhoid Bacillus, Escherichia coli and Staphylococcus. Compendium of Materia Medica says: Chinese chive seeds can nourish the liver and vital signs, and cure frequent micturition and enuresis. People use Chinese chive to treat weakness, tuberculosis, night sweats, hiccups and nausea, postpartum hematopathy of women, spitting water, knife wound swelling and pain, neuroallergic dermatitis and neonatal scleroderma.