Leek The leek plant, which is actually a popular winter vegetable but occasionally seen in markets in the summer, is from the Liliaceae family. The exact homeland of the plant is unknown, and wild specimens of the plant are found in the Mediterranean basin. This biennial herbaceous plant, which can grow up to 1 m tall, is produced and consumed abundantly in our country.
The leek plant is a very close relative of the onion. However, the cap of the bulb, which is formed from the root, grows very long and forms a 40-45 cm white section above the soil. The green part of the plant (leaves) grows from the upper part of this cap and grows up to 40-50 cm.
All parts of the leek have a strong odor; the white and green parts are used in olive oil and plain oil dishes; only the white parts are used to make stuffed vegetables, a special dish called "mülevre" and "paça"; it is added to vegetable soups and used as a filling for pastries.
NUTRITIONAL VALUES
The nutritional values of 100 g. raw (uncooked) leek can be listed as follows: 25 calories; 1.8 g. protein; 4.6 g. carbohydrates; 0 cholesterol; 1.3 g. fiber: 27 mg. phosphorus; 60 mg. calcium; 2 mg. iron; 6.4 mg. sodium; 278 mg. potassium: 12.5 mg. magnesium; 0.07 mg. vitamin B1; 0.4 mg. vitamin B3 and 15 mg. vitamin C.
BENEFITS TO OUR HEALTH
As can be seen above, in addition to being an important nutrient due to the potassium, iron, calcium minerals and especially the high amount of fiber it contains;
Its syrup softens the chest and is good for coughs. It is a powerful expectorant: For this, the white and green parts of the leek are finely chopped, boiled in water and filtered. 2-3 glasses of the syrup obtained are drunk per day.
o Leeks are also diuretic. Facilitates digestion: To benefit from these effects, plenty of leeks should be eaten.
