Leek (Allium ampeloprasum)

Introduction:

The slender stalks with a garlic-like aroma consist of a bulb, a soft white shaft and long light to blue-green leaves.

Use/Preparation:

Different parts of the leek are used depending on the dish. The green parts are suitable for refining soups and stews. Fried and steamed, leeks can be served as a vegetable garnish. The white/light green part is particularly tasty in quiches or casseroles. Leeks can also be used raw in salads.

Health:

The minerals iron and potassium as well as vitamin C are contained in the leek vegetable. The sulphurous essential oils are said to aid digestion and have an anti-inflammatory effect.

Alternatives:

Vegetables that are related in taste to leeks are spring onions, vegetable onions, wild garlic and chives.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	61/255
Fat	0,3 g
Healthy fatty acids	0 g
Carbohydrates	14,2 g
Sugar	3,9 g
Protein	1,5 g
Salt	0 g