March 10th, 2012 → 1:10 am @

“Vitamins and minerals in fresh food”


Leeks are  a vegetable belonging to the allium family like the onions and garlic. They are used widely in cooking, especially in Europe, where they have been used for a long time.

Where the onions and garlic grow bulbs, leeks are a stem vegetable. When grown, they are started in a deep trenches and soil is placed around them when they grow taller, to prevent greening of these stems.

Leeks are low in calories and a very good source of anti-oxidants, minerals, vitamins and supply you with good amounts of fibre.

Leeks are used in soups, like a leek and potato soup and combine well with cheese dishes.

Vitamins: A, K, C, B6, B9, E, B1, B5, B3.

Minerals: Iron, Copper, Zinc, Magnesium, Calcium, Phosphorous, Manganese, Selenium.

It is a very flavoursome vegetable and makes a dish taste sweet.


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