Leek

Leek
GenusAllium
SpeciesAllium ampeloprasum L.
Cultivar groupLeek Group (other names are used, e.g., Porrum Group)
CultivarMany, see text
Raw leeks, bulb & lower leaves
Nutritional value per 100 g (3.5 oz)
Energy255 kJ (61 kcal)
14.15 g
Sugars3.9 g
Dietary fiber1.8 g
0.3 g
1.5 g
Vitamins and minerals
VitaminsQuantity
%DV
Vitamin A equiv.
9%
83 μg
9%
1000 μg
1900 μg
Thiamine (B1)
5%
0.06 mg
Riboflavin (B2)
2%
0.03 mg
Niacin (B3)
3%
0.4 mg
Pantothenic acid (B5)
3%
0.14 mg
Vitamin B6
14%
0.233 mg
Folate (B9)
16%
64 μg
Vitamin C
13%
12 mg
Vitamin E
6%
0.92 mg
Vitamin K
39%
47 μg
MineralsQuantity
%DV
Calcium
5%
59 mg
Iron
12%
2.1 mg
Magnesium
7%
28 mg
Manganese
21%
0.481 mg
Phosphorus
3%
35 mg
Potassium
6%
180 mg
Other constituentsQuantity
Water83 g

Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2]

A 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,[3] 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 culinary uses.[4]

  1. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
  2. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 9 May 2024. Retrieved 21 June 2024.
  3. ^ Block, E. (2010). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry. ISBN 978-0-85404-190-9.
  4. ^ "AllergyNet — Allergy Advisor Find". Allallergy.net. Archived from the original on 15 June 2010. Retrieved 14 April 2010.