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Leeks
Leeks are mild members of the Allium - or onion - family and popular in Mediterranean cooking.
Similar in appearance to a large scallion, leeks have broad green leaves and thick white bodies. With their mild, sweet flavor, leeks are delicious added to soups; braised leeks make a perfect accompaniment to fish, poultry and meat dishes.
High in beta-carotene, leeks also contain a flavonoid called kaempferol.
Antioxidant Score (ORAC)=490
The Benefits
- Special diets: Autoimmune Paleo Diet, Elimination Diet, Gluten-Free Diet, Gluten-Free/Dairy-Free Diet, Grain-Free Diet, Low Acid Diet, Low FODMAP Diet, Low Histamine Diet, Low Oxalate Diet, Low Starch Diet, Paleo Diet (Light), Paleo Diet (Strict), Pescetarian Diet, Primal Diet, Vegetarian Diet, Whole Food
- Excellent Source of: VitaminA, VitaminK, Manganese
- Good Source of: Iron, VitaminB6, VitaminC, Folate
- Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Coconut, No Pseudograins, No Citrus, No Nightshade, No Legumes, No Grains, No Corn, No Yeast, No Peanuts, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Low Sugars, Low Saturated Fat
Related Nutrients
Selecting and Storing
The leaves of leeks should be fresh,crisp and green, and the root should be white and free of bruises or blemishes. Store leeks loosely in plastic wrap in the crisper of the refrigerator. They will keep for up to a week.
