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. | 9% 83 μg9% 1000 μg1900 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 |
Minerals | Quantity %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 constituents | Quantity |
Water | 83 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 uses as food.[4]