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Properties and benefits: leek
Season: leek
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Cook with leek
Leek
Leek is a vegetable belonging to the Liliaceae family. Its morphology is similar to the onion, but the difference is that this forms a membranous bulb which is much less developed in terms of thickness. In addition, the leaves are flat and grooved and the scape it forms is solid and not hollow.
The origin of the leek is not entirely clear, because no one has ever found a wild variety, although it is believed to have come from the regions bathed by the Mediterranean sea. Nowadays, we can find this vegetable all over the world. In Spain, leeks are most commonly grown in the northern regions of the Peninsular.
Properties and benefits: leek
Some benefits you didn't know about taking leek
This vegetable is largely made up of water and we can also find a large quantity of fibre and vitamins from groups A, C and B, along with folates. This means that this vegetable contains antioxidants, as well as helping to absorb iron, they are essential for the body to work correctly.
In terms of minerals, we can find calcium, iron, iodine, sodium, phosphorous and a large quantity of potassium, which helps the correct development of muscles and of the nervous system.
Nutritional composition: Calories: 48 kcal, Fats: 0.4 g, Carbohydrates: 7.5 g, Proteins: 2 g, Fibre: 3 g, Water: 87.1 g, Calcium: 60 mg, Iodine: 10 mg, Iron: 1 mg, Magnesium: 18 mg, Phosphorus: 50 mg, Potassium: 260 mg, Vitamin A: 123 mg, Vitamin C: 20 mg
Nutritional values
48.0
Kcal
48.0
Kj
0.4 gr
Fat
7.5 gr
CHO
2.0 gr
Protein
0.0 gr
Salt
