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Fresh, rich in vitamins, minerals, and essential oils.
This popular vegetable is also known for its multiple medicinal effects.
Enjoy one of the best natural seasonings in the kitchen.
Like onions and garlic, this plant belongs to the lily family. The edible part is the part that is underground, and the leaves are usually cut off for cooking. It apparently originated in Mesopotamia, where it was already consumed in 4000 BC. Later, it was cultivated by the Romans, who introduced it to Great Britain, where it was well-received. In the Middle Ages, its cultivation spread throughout Europe and from there, to the rest of the world. In Spain, the regions where leek cultivation is most widespread are in the north, including Navarra, La Rioja, and the Basque Country.
With different varieties, leeks are available practically all year round, although they are more of a winter vegetable, from autumn to spring. In summer, they are thinner and more tender, although their taste and quality are not higher. More information about leek season.
Water is the main component, and its carbohydrate content is low, which makes leeks a low-calorie food. They are mainly rich in vitamin C and have a high fiber content.
| Nutritional values (100g) | Value | Unit |
| Energy | 24 | kcal |
| Fat (lipids) | 0.3 | g |
| Protein | 1.6 | g |
| Water | 90.5 | g |
| Fats and Carbohydrates | ||
| Fiber | 2.8 | g |
| Carbohydrates | 3.7 | g |
| Monounsaturated fatty acids | 0 | g |
| Polyunsaturated fatty acids | 0.2 | g |
| Cholesterol | 0 | mg |
