Leek
Leek is a perennial herb from the Bulbaceous family. Its homeland is the Mediterranean, where the wild form of this onion has been preserved. In general, leeks grow well in warm climates. This is a fairly common vegetable crop in Europe and America.
The ratio of BJU in the product
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The nutritional properties of leeks make them an especially valuable gourmet food. In the absence of a pungent smell, it has a delicate, slightly pungent flavor and aroma.
False stems and young green leaves of the plant are used for food purposes. In the first year of life, a rosette of leaves and a stem 10-60 cm long and 2-5 cm in diameter grow. It is a productive organ and ends at the bottom with a thickening like a bulbous one. The flat linear leaves of the plant are green, reaching a length of 90 cm and a width of 3 - 6 cm. In the second year, the leek blooms, its inflorescence looks like a spherical umbrella with many small white or pinkish flowers.
There are many varieties of this plant, the most widespread among them are Mercury, Bulgarian late ripening and Karatan.
The benefits of leeks
The beneficial properties of leeks have been known since the Middle Ages. Now they are scientifically based due to the fact that the detailed composition of this plant has been studied. The stalk and leaves of leeks are rich in useful trace elements - calcium, potassium, phosphorus, iron, magnesium and sulfur. These substances are involved in the regulation of biochemical reactions and are included in the structure of cells. Iron is important for preventing hemoglobin decline. Potassium improves heart function, its salts in the plant have a weak diuretic effect. In addition, leeks contain fiber and vegetable proteins.
Leeks are also rich in vitamins of group B, C, PP, A. An interesting fact is that during storage of onions, the content of ascorbic acid in the white part of the false stem not only does not decrease, but even increases by 1.5 times.
It should be noted the benefits of leeks for scurvy, urolithiasis, rheumatism, gout, atherosclerosis. It improves well-being and gives strength in case of physical and mental fatigue.
It is known about the properties of leeks, which can normalize the metabolism, increase the functional activity of the digestive glands with increased production of enzymes and digestive juices. Therefore, it can be recommended for people with reduced appetite. The choleretic properties of leeks are successfully used in case of stagnant processes in the liver and in case of failures in its work.
The calorie content of leeks is about 40 kcal per 100 g of product, which is comparable to the energy value of onions. This allows you to include leeks in the diet of obese people. Due to the high content of useful salts, it speeds up the metabolism. Due to their low calorie content, leeks can be classified as dietary products for obesity.
Cooking leeks
Before using leeks for food, it should be thoroughly washed under running cold water from the earth that gets between the green leaves. It is mainly consumed fresh, sometimes canned. To store onions for the winter, you can dry them. The benefits of leeks are preserved in frozen form, quite often they are frozen in a mixture with other vegetables. Fresh stems in a cool place are kept fresh for up to 5 months.
Leeks are used as an ingredient for meat and vegetable soups, salads, sauces, mashed potatoes, added to meat and fish dishes, scrambled eggs. The pleasant taste of this onion goes well with cheese.
Contraindications to the use of leeks
Since this plant has the ability to significantly stimulate the digestive glands, it can provoke an exacerbation of gastroduodenitis, gastric ulcer or duodenal ulcer. With these diseases, care should be taken in the use of leeks.
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