Leek: properties and benefits

Leek: properties and benefits

Leek: characteristics and nutritional values

Leek (whose scientific name is Allium Ameloprasum) belonging to the family of Liliacee. We are talking about a herbaceous plant whose sheaths are consumed (i.e. the portion at the base of the leaves) and of which there are two varieties, one with summer ripening and the other with winter ripening.

From the point of view of composition and nutritional values, leek is mainly made up of water, although it also contains sugars, fibers and proteins.

In addition, this vegetable is rich in potassium, magnesium, selenium, phosphorus, copper, iron, sodium, calcium, manganese, amino acids, folic acid and vitamins. All this being in fact low in calories: 100 g of product, in fact, bring 69 calories.

Properties and benefits

Leek has diuretic, laxative, detoxifying and moisturizing properties. Moreover, especially if eaten raw, it is a valid natural antibacterial, a precious ally of the cardiovascular and circulatory system.

But that’s not all: theAllium Ameloprasumin fact, it helps to counteract “bad” cholesterol, while at the same time acting as a natural antibiotic. It is indicated for those suffering from renal colic, water retention and circulatory problems, without forgetting that it is also a valid diuretic.

Furthermore, the green apical part is particularly rich in vitamins, ideal to be consumed in soups, creams and risottos.

Leek, ally of well-being

Leeks are precious allies of well-being and beauty: they improve cell renewal, strengthen the immune system and defend the body from fungi and bacteria.

Without forgetting that these vegetables also have purifying properties and that for this reason they help the intestinal function and the bladder. Benefiting blood circulation, veins and arteries.

How to use leek in cooking

This vegetable is very versatile and lends itself to the creation of numerous recipes. The leek, in fact, can be combined with other vegetables, it is ideal as a side dish, but it is also a tasty ingredient of first and second courses.

It can be used as a filling (for example for cannelloni), it goes well with fish, it is versatile in quiche, in omelettes, in timbales and even in savory pies. Excellent in soups and risottos, it can also be served as a single dish combined with cold cuts, salmon or meat.


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