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Leek
- Aliases
- Leek
- Description
- The leek is believed to have originated in central Asia. It has a subtle flavor that is milder and sweeter than an onion.
It has a white bulb end that turns green all the way to the top. It grows between one and a half to three feet high.
- Preparation and Serving
- Leeks can be eaten raw or cooked. Chopped raw leek is often added to salads for a delicate onion flavor.
Cooked it can be boiled, braised, or baked. It can be stored in the refrigerator for about 2 weeks.
Once cooked, they will only keep about 2 days in the refrigerator.
- Recipe Links
- Sweet and Sour Leeks
- Leeks in Olive Oil
- Cod, leeks and corn
- Wild Rice with Leeks and Mushrooms
- Sauce of Leeks, Gruyere and Cream
- Links
- Epicurious Dictionary
- Melissa’s Mini Merchandiser
- Nutritional Information
Nutritional Value per 100g Edible Portion
| Leek |
Raw |
Cooked |
| Calories |
61 |
31 |
| Water |
83% |
n/a |
| Carbohydrates |
14 g |
n/a |
| Protein |
1.50 g |
0.81 g |
| Fat |
0.30 g |
0.20 g |
| Fiber |
1.51 g |
0.82 g |
| Calcium |
59 mg |
30 mg |
| Iron |
2.10 mg |
1.10 mg |
| Magnesium |
28 mg |
14 mg |
| Phosphorous |
35 mg |
17 mg |
| Potassium |
180 mg |
87 mg |
| Sodium |
20 mg |
10 mg |
| Beta Carotene (A) |
95 IU |
46 IU |
| Thiamine (B1) |
0.060 mg |
0.026 mg |
| Riboflavin (B2) |
0.030 mg |
0.020 mg |
| Niacin (B3) |
0.400 mg |
0.200 mg |
| Folic Acid (B9) |
64.1 mcg |
24.3 mcg |
| Ascorbic Acid (C) |
12.0 mg |
4.2 mg |
| Tocophenorol (E) |
0.92 mg |
n/a |
Report filed 04.23.98
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