LEEK
LEEK
Introduction
Origin
Properties
Consumption
Conservation
Introduction
The leek is an exquisite vegetable, typical of winter, which is part of the Liliaceae family. It is made up of three different parts that are its long green leaves, flat in shape; its elongated and white bulb, and its head, from which numerous fine and small white roots emerge. The leek has a very particular mild flavour, much appreciated in stews and soups. This vegetable is available in the market all year round.
Origin
The geographical origin of this vegetable is not known. Currently the main producing countries are France, Italy, Holland and Spain.
Properties
The leek is a very purifying, diuretic and refreshing vegetable. It contains carbohydrates, proteins, calcium, fiber, iron and vitamin C.
Consumption
The leek is a highly appreciated vegetable in numerous stews and soups, due to its mild flavor and typically winter aroma. It is also eaten cold with eggs, in salads, combined with other vegetables, or seasoned with vinaigrette.
Conservation
Leeks keep well in the refrigerator.
Availability period
National International
JanFebMarAprMayJunJulAugSepOctNovDec
Varieties
Availability period
National International
JanFebMarAprMayJun
JulAugSepOctNovDec
Nutritional and energetic values for 100 gr.
Nutritional and energetic values for 100 gr.