Leeks are closely related to onions – as the similarity in flavor shows. It is therefore used as a substitute for onions in recipes. Leeks are primarily used in soups and stews, but can also be cooked as a side dish, in which case, they should not be over-cooked.
Although the entire leeks are edible, most people prefer to eat the white, fleshy base and tender inner leaves and to discard the bitter dark green leaf tops. In fact the leafy part contains more nutrients than does the stem.
Health Benefits:
* Leeks have similar nutritional benefits as onions and garlic. They provide a good source of fiber, folic acid, vitamins B6 and C, manganese, and iron.
* Leeks contain quercetin and other compounds that are believed to restrict the spread of cancer, especially colon and prostate cancer.
* Leeks also contain kaempferol a substance which has been shown to reduce ovarian cancer in women.
* Leeks as well as plants in the onion family was shown to be highly beneficial, (when consumed in moderation two to seven times per week) in reducing bad cholesterol and raise good cholesterol levels in the body. Leeks will also help keep down high blood pressure.
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