Why is it advisable to add chopped chives near the end of the cooking process?

To preserve heat-sensitive nutrients, particularly Vitamin C, which can degrade under prolonged high temperatures.

The method of incorporating chives into dishes directly impacts the retention of their valuable nutrients. Certain compounds, most notably Vitamin C, are highly susceptible to degradation when exposed to sustained high temperatures, such as during long simmering times in soups or sauces. To maximize the nutritional yield, especially the immune-supporting Vitamin C, the practice is to reserve the fresh, chopped chives and stir them in just moments before serving the dish. This technique ensures that the heat-sensitive vitamins are delivered to the body in their most concentrated and beneficial state, rather than being lost during extended cooking periods.