Healthy Food Database

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The leek is a member of the same family as garlic and onion. It is the symbol of the Welsh. Leeks are sweet tasting and delicious in soups. Leeks are long and straight, made up of layers of leaves white at the base, ranging to dark green at the ends. Leeks contain kaempferol an antioxidant which helps reduce the risk of cancer and premature aging. The green tops of leeks are also a great source of antioxidants specifically good to help reduce the risk of age related macular degeneration and cataracts.
Category: Vegetable
In Season:
To Buy:
Buy small to medium sized leeks that are crisp and fresh in colour. Avoid them if they have dry, discoloured tops.
To Store:
Store in a plastic bag in the crisper section of the fridge for up to 5 days.
Tips & Tricks:
Wash leeks very thoroughly - to wash remove the dark green leaves. Slice down the length of the leek (don't cut all the way through). Place the cut end under cold running water, fanning out the leaves and ensuring all the grit is removed.
Cooking Tips:
Slice thinly and saute in olive oil until they almost caramelise. Serve on home made pizza with goats cheese and olives.

Nutrition per 1 Unit:

Weight (grams):
Carbohydrates, g:
Fat (g):
Monosaturated Fat , g:
Folic Acid:
Energy (kJ):
Protein (g):
Saturated Fat, g :
Vitamin C:
Very low

Benefits the Following Health Conditions:*

Cold and Flus
Find recipes with Leeks

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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