Leek
The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek (syn. Allium porrum). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus Allium also contains the onion, garlic, shallot, scallion, chives, and Chinese onion. Three closely related vegetables, elephant garlic, kurrat and Persian leek or tareh, are also cultivars of A. ampeloprasum, although different in their uses as food.
| Leek | |
|---|---|
| Genus | Allium |
| Species | Allium ampeloprasum L. |
| Cultivar group | Leek Group (other names are used, e.g., Porrum Group) |
| Cultivar | Many, see text |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 255 kJ (61 kcal) |
14.15 g | |
| Sugars | 3.9 g |
| Dietary fiber | 1.8 g |
0.3 g | |
1.5 g | |
| Vitamins | Quantity %DV† |
| Vitamin A equiv. | 10% 83 μg9% 1000 μg1900 μg |
| Thiamine (B1) | 5% 0.06 mg |
| Riboflavin (B2) | 3% 0.03 mg |
| Niacin (B3) | 3% 0.4 mg |
| Pantothenic acid (B5) | 3% 0.14 mg |
| Vitamin B6 | 18% 0.233 mg |
| Folate (B9) | 16% 64 μg |
| Vitamin C | 14% 12 mg |
| Vitamin E | 6% 0.92 mg |
| Vitamin K | 45% 47 μg |
| Minerals | Quantity %DV† |
| Calcium | 6% 59 mg |
| Iron | 16% 2.1 mg |
| Magnesium | 8% 28 mg |
| Manganese | 23% 0.481 mg |
| Phosphorus | 5% 35 mg |
| Potassium | 6% 180 mg |
| Other constituents | Quantity |
| Water | 83 g |
| |
| †Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central | |
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