Leeks are vegetables of the Allium genus with white bulbs and pale green leaves bundled in a long cylinder. Typically the dark green ends are too woody for consumption and are discarded or used to flavor stocks. Their mild onion-like taste makes them a popular flavoring base.

Health considerations

Leeks are a source of vitamins K, A, C, and B vitamins, particularly B6 and folate, as well as manganese and iron. Leeks have been described as having very high chemopreventive potential, on the basis of their ability to inhibit cancerous growth in cells.

Keep in mind

As leeks grow by pushing upwards through dirt, it is essential to separate the leaves and rinse between each of them

May be found in

Soup, vichyssoise, cock-a-leeki soup, prepared dishes, salads


Food Chemistry

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