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Leek
The leek, like the common onion and garlic, originated in middle Asia, with secondary centers of development and distribution in Western Asia and the Mediterranean lands. It has been cultivated for food since prehistoric times. It is the "prason" of the ancient Greeks and the "porrum" of the Romans. They distinguished two kinds-leek and chives. The leek forms a cylindrical bulb with a flattened, solid leaf, while the chive was supposedly developed by thick planting.
In Europe and the British Isles, leeks are a favorite vegetable for soups and broths because of their delicate onion flavor. Often called "the poor man's asparagus," leeks may be prepared in the ways suitable for asparagus. By removing the outside leaves, cutting the green part down to five or six inches in length, and cutting off the root, they will cook quickly-fifteen to twenty minutes. They may be served hot or cold, with milk, cream, mushroom sauce, or other sauces.
Benefits of Leek
Leeks are best used in soups and broths, and sometimes in vegetable juices. They are good for throat disorders and acute nasal discharges, because they loosen the phlegm. Leeks are a good blood purifier and are good for the liver and the respiratory system.
Nutrients in one pound (edible portion of lower leaf and stem)
Calories |
204 |
Iron |
5 mg |
Protein |
10 g |
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183 I.U. |
Fat |
1.4 g |
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0.5 mg |
Carbohydrates |
46.8 g |
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0.3 mg |
Calcium |
236 mg |
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2.3 mg |
Phosphorus |
22.7 mg |
Ascorbic acid |
77 mg |
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