Leek

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Leek
Leeks.JPG
Details
Genus Allium
Species Allium ampeloprasum L.
Cultivar group Leek Group (ither names are uised, e.g. Porrum Group)
Cultivar Mony, see text
Raw leeks, bulb & lawer leaves
Nutritional value per 100 g (3.5 oz)
Energy 255 kJ (61 kcal)
Carbohydrates 14.15 g
- Succars 3.9 g
- Dietary fiber 1.8 g
Fat 0.3 g
Protein 1.5 g
Watter 83 g
Vitamin A equiv. 83 μg (10%)
- beta-carotene 1000 μg (9%)
- lutein and zeaxanthin 1900 μg
Thiamine (vit. B1) 0.06 mg (5%)
Riboflavin (vit. B2) 0.03 mg (3%)
Niacin (vit. B3) 0.4 mg (3%)
Pantothenic acid (B5) 0.14 mg (3%)
Vitamin B6 0.233 mg (18%)
Folate (vit. B9) 64 μg (16%)
Vitamin C 12 mg (14%)
Vitamin E 0.92 mg (6%)
Vitamin K 47 μg (45%)
Calcium 59 mg (6%)
Iron 2.1 mg (16%)
Magnesium 28 mg (8%)
Manganese 0.481 mg (23%)
Phosphorus 35 mg (5%)
Potassium 180 mg (4%)
Link to USDA Database entry
Percentages are relative to
US recommendations for adults.
Source: USDA Nutrient Database

The leek , Allium ampeloprasum var. porrum (L.), whiles kent as Allium porrum, is a vegetable that belangs, alang wi the ingan an garlic, tae the Alliaceae faimily. Twa sib vegetables, the elephant garlic an kurrat, is variant subspecies o Allium ampeloprasum an aw, awtho different in thair uisses as fuid.