Leek is categorized as a bulb vegetable but botanically speaking, it is a member of the lily family.  Leek was cultivated in ancient times in its original form as elephant garlic.  It probably originated in the Near East.  

Leek is a frost resistant plant and that is why it is mostly planted in open fields. Depending on the growing season’s length, its consistency and taste may slightly change.  Its aromatic essential oils can be pungently sharp, especially in the winter leek, resulting in potential irritation that could lead to tears during its preparation. While it grows, leek is constantly being covered by new layers of earth, in order to avoid chlorophyll production and to keep the lower edible stems white in colour. When cleaning, leek must be cut and washed several times especially between its layers.

Season: Year round

Nutritional Value Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
30 kcal Protein 1.6 g Sodium 12 mg B1 0.07 mg
124 kJ Fat 0.3 g Potassium 256 mg B2 0.04 mg
  Carbohydrates 3.7 g Calcium 31 mg B6 0.3 mg
  Dietary fibres 2.8 g Phosphorus 35 mg C 18 mg
    Magnesium 11 mg E 0.73 mg

Energy: 30 kcal, 124 kJ

Nutrients: Protein 1.6 g, Fat 0.3 g, Carbohydrates 3.7 g, Dietary fibres 2.8 g

Minerals: Sodium 12 mg, Potassium 256 mg, Calcium 31 mg, Phosphorus 35 mg, Magnesium 11 mg

Vitamins: B1 0.07 mg, B2 0.04 mg, B6 0.3 mg, C 18 mg, E 0.73 mg

Did you know...?

Leek contains an average amount of various vitamins and minerals.

1 portion a day corresponds to:

A single leek