Basic concepts of leeks
Leek (Allium porrum) is an herbaceous vegetable plant that is commonly grown in gardens as winter vegetable, at a time when there is no onion and garlic.
Leek is very similar to his relatives from the family of onions, but differs by the fact that it does not cause tears when cutting, as well as that there is no such a strong taste like garlic. Because of these differences, leek is gladly used in cooking as a seasoning, but also as a supplement for cooked and fried dishes, salads.
It is important to note that the green leaves of leeks have a much higher nutritional value than white part, so when using leeks, use its entirety.
Nutritional composition of leek
For this white green vegetable can be said that belongs to the low caloric foods, because of high water content (90%) and the rest of the dry matter consisting of minerals and vitamins.
Leek contains something a little protein, carbohydrates and fat, but it is rich in vegetable fiber, minerals and vitamins.
Since vitamin, leek contains:
- Vitamin C
- Vitamin A
- Vitamin K
- Vitamin E
- Vitamin B6
- Vitamin B1
- Vitamin B2
- Folic acid
Mineral composition of leek looks like this:
Very important components of the leek are essential oils that contain sulfur. The presence of essential oils brings aroma and pungency of leeks. In addition to the properties that give the flavor of leek, essential oils have medicinal properties.
Health Benefits of Leek
1. Essential oils of leeks have a beneficial effect on the respiratory system and digestive organs because they help the excretion of excess mucus. Therefore, leeks should be used in the state of cough, pneumonia, asthma, and diarrhea.
2. Leek with an excess of fiber content allows regular bowel cleansing and prevention of constipation.
3. Leeks thanks to their nutritive value significantly influence the regulation of sugar, cholesterol and blood pressure.
4. Pregnant women should consume leeks because it contains enough folic acid.
5. Anemic or persons prone to bleeding should eat leeks because it contains iron.
6. Due to the controversial content of vitamin A, carotene, lutein, leeks need to eat in order to preserve healthy vision.
7. Leek reduces the level of uric acid, which is responsible for the onset of arthritis and rheumatism.
8. Leek contains enough vitamin K, which helps in the smooth flow of blood and prevents the formation of thrombi.
People with renal or gall stones should pay attention to the intake of leeks, because they contain oxalates, which are responsible for the formation of stones and sand.