Leek


Leek
Leeks.JPG
GenusAllium
SpeciesAllium ampeloprasum L.
Cultivar groupLeek Group (other names are used, e.g. Porrum Group)
CultivarMany, see text
Raw leeks, bulb & lower leaves
Nutritional value per 100 g (3.5 oz)
Energy255 kJ (61 kcal)
14.15 g
Sugars3.9 g
Dietary fiber1.8 g
0.3 g
1.5 g
VitaminsQuantity %DV
Vitamin A equiv.
10%
83 μg
9%
1000 μg
1900 μg
Thiamine (B1)
5%
0.06 mg
Riboflavin (B2)
3%
0.03 mg
Niacin (B3)
3%
0.4 mg
Pantothenic acid (B5)
3%
0.14 mg
Vitamin B6
18%
0.233 mg
Folate (B9)
16%
64 μg
Vitamin C
14%
12 mg
Vitamin E
6%
0.92 mg
Vitamin K
45%
47 μg
MineralsQuantity %DV
Calcium
6%
59 mg
Iron
16%
2.1 mg
Magnesium
8%
28 mg
Manganese
23%
0.481 mg
Phosphorus
5%
35 mg
Potassium
4%
180 mg
Other constituentsQuantity
Water83 g

Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus Allium also contains the onion, garlic, shallot, scallion, chive,[1] and Chinese onion. Three closely related vegetables, elephant garlic, kurrat and Persian leek or tareh, are also cultivars of A. ampeloprasum, although different in their uses as food.[2]

  1. ^ Block, E. (2010). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry. ISBN 978-0-85404-190-9.
  2. ^ "AllergyNet — Allergy Advisor Find". Allallergy.net. Archived from the original on June 15, 2010. Retrieved April 14, 2010.

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