The Healthy Temple

It is said that Emperor Nero of Rome regularly ate large amounts of leeks in order to improve his singing voice, while the Welsh claim that wearing leeks in their helmets helped them achieve victory in battle. Today, leeks are popular throughout Europe, especially in France as the key ingredient in vichyssoise, a cold potato, leek soup. Offering a milder and sweeter flavor than onions, which they are related to, leeks are wonderfully delicious when cooked until barely tender.
A member of the Amaryllidaceae family, leeks are closely related to scallions, onions and garlic. In fact, leeks look much like an overgrown scallion, with wide, flattened leaves and a thick white stalk. These Allium ampeloprasum are generally blue-green in color, although some varieties have purple leaves. Mild and sweet, leeks add a depth and complexity to the foods it’s cooked with, although not nearly as pungent as its relatives.

Nutritional Benefits
Leeks are a low-calorie, fat-free food offering a handful of important nutrients, including folate, iron, vitamin B6 and vitamin C.

- ½ cup leeks, raw -

Calories 27
Fat 0g
Carbohydrates 6g total (1g dietary fiber)
Protein 1g
29mcg folate 7%
1mg iron 10%

Nutrient RDAs
0.1mg vitamin B6 8%
5mg vitamin C 8%