Leeks are grown mainly in Europe and other areas around the Mediterranean sea. Its taste is similar to that of its relatives, onions and garlic, but is much milder. Leeks give many dishes a richer flavor. They work well in soups, vegetable side dishes, quiches, and casseroles. You can also eat them raw or grated in salads.
General information:
From Wikipedia: “The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. Historically, many scientific names were used for leeks, but they are now all treated as cultivars of A. ampeloprasum. The name 'leek' developed from the Anglo-Saxon word leac. Two closely related vegetables, elephant garlic and kurrat, are also cultivars of A. ampeloprasum, although different in their uses as food. The onion and garlic are also related, being other species of the genus Allium.”
Culinary uses:
“Leeks have a mild, onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves. One of the most popular uses is for adding flavor to stock. The dark green portion is usually discarded because it has a tough texture, but it can be sautéed or added to stock. A few leaves are sometimes tied with twine and other herbs to form a bouquet garni.
Leeks are typically chopped into slices 5–10 mm thick. The slices have a tendency to fall apart, due to the layered structure of the leek. The different ways of preparing the vegetable are:
- Boiling turns it soft and mild in taste. (Care should be taken to chop the vegetable, or else the intact fibers that run the length of the vegetable will tangle into a ball while chewing.)
- Frying leaves it crunchier and preserves the taste.
- Raw leeks can be used in salads, doing especially well when they are the prime ingredient.
- In Turkish cuisine, leeks are chopped into thick slices, then boiled and separated into leaves, and finally filled with a filling usually containing rice, herbs (generally parsley and dill), onion, and black pepper. For sarma with olive oil, currants, pine nuts, and cinnamon are added, and for sarma with meat, minced meat is added to the filling. In Turkey, especially zeytinyağlı pırasa (leek with olive oil), ekşili pırasa (sour leek), etli pırasa (leek with meat), pırasa musakka (leek musakka), pırasalı börek (börek with leek), and pırasa köftesi leek meatball are also cooked.
Leeks are an ingredient of cock-a-leekie soup, leek and potato soup, and vichyssoise, as well as plain leek soup.
Because of their symbolism in Wales (see below), they have come to be used extensively in that country’s cuisine. Elsewhere in Britain, leeks have come back into favor only in the last 50 years or so, having been overlooked for several centuries.”
Cultural significance:
“The leek is one of the national emblems of Wales, worn along with the daffodil (in Welsh, the daffodil is known as "Peter's leek", Cenhinen Bedr) on St. David’s Day. According to one legend, King Cadwaladr of Gwynedd ordered his soldiers to identify themselves by wearing the vegetable on their helmets in an ancient battle against the Saxons that took place in a leek field. The Elizabethan poet Michael Drayton stated, in contrast, that the tradition was a tribute to Saint David, who ate only leeks when he was fasting. ...
In Romania, the leek is also widely considered a symbol of Oltenia, a historical region in the southwestern part of the country.”
Nutrient tables
The complete nutritional information, coverage of the daily requirement and comparison values with other ingredients can be found in the following nutrient tables.
Nutritional Information
|
per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Energy | 61 kcal 255 kJ | 3.0% Recommended daily allowance according to the GDA: 2000kcal |
Fat/Lipids | 0.30 g | 0.4% Recommended daily allowance according to the GDA: 70g |
Saturated Fats | 0.04 g | 0.2% Recommended daily allowance according to the GDA: 20g |
Carbohydrates (inc.dietary fiber) | 14 g | 5.2% Recommended daily allowance according to the GDA: 270g |
Sugars | 3.9 g | 4.3% Recommended daily allowance according to the GDA: 90g |
Fiber | 1.8 g | 7.2% Recommended daily allowance according to the GDA: 25g |
Protein/Albumin | 1.5 g | 3.0% Recommended daily allowance according to the GDA: 50g |
Cooking Salt (Na:20.0 mg) | 51 mg | 2.1% Recommended daily allowance according to the GDA: 2.4g |
Essential micronutrients with the highest proportions | per 100g | 2000 kcal | |
---|---|---|---|
Vit | Vitamin K | 47 µg | 63.0% Recommended daily allowance according to the EU: LMIV-2011: 75 µg |
Vit | Folate, as the active form of folic acid (née vitamin B9 and | 64 µg | 32.0% Recommended daily allowance according to the EU: LMIV-2011: 200 µg |
Min | Manganese, Mn | 0.48 mg | 24.0% Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg |
Vit | Vitamin B6 (pyridoxine) | 0.23 mg | 17.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Min | Iron, Fe | 2.1 mg | 15.0% Recommended daily allowance according to the EU: LMIV-2011: 14 mg |
Vit | Vitamin C (ascorbic acid) | 12 mg | 15.0% Recommended daily allowance according to the EU: LMIV-2011: 80 mg |
Min | Copper, Cu | 0.12 mg | 12.0% Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg |
Vit | Vitamin A, as RAE | 83 µg | 10.0% Recommended daily allowance according to the EU: LMIV-2011: 800 µg |
Elem | Potassium, K | 180 mg | 9.0% Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg |
Vit | Vitamin E, as a-TEs | 0.92 mg | 8.0% Recommended daily allowance according to the EU: LMIV-2011: 12 mg |
Detailed micronutrients and daily requirement coverage per 100g
Explanations of nutrient tables in general
The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.
If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.
For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.
Essential fatty acids | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Alpha-Linolenic acid; ALA; 18:3 omega-3 | 0.10 g | 5.0% Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g |
Linoleic acid; LA; 18:2 omega-6 | 0.07 g | 1.0% Recommended daily allowance according to the CH-EDI-Verordnung: 10 g |
Essential amino acids | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Threonine (Thr, T) | 0.06 g | 7.0% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Tryptophan (Trp, W) | 0.01 g | 5.0% Recommended daily allowance according to the WHO-Protein-2002: 0.25 g |
Isoleucine (Ile, I) | 0.05 g | 4.0% Recommended daily allowance according to the WHO-Protein-2002: 1.2 g |
Leucine (Leu, L) | 0.10 g | 4.0% Recommended daily allowance according to the WHO-Protein-2002: 2.4 g |
Lysine (Lys, K) | 0.08 g | 4.0% Recommended daily allowance according to the WHO-Protein-2002: 1.9 g |
Phenylalanine (Phe, F) | 0.06 g | 4.0% Recommended daily allowance according to the WHO-Protein-2002: 1.6 g |
Valine (Val, V) | 0.06 g | 3.0% Recommended daily allowance according to the WHO-Protein-2002: 1.6 g |
Methionine (Met, M) | 0.02 g | 2.0% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Vitamins | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Vitamin K | 47 µg | 63.0% Recommended daily allowance according to the EU: LMIV-2011: 75 µg |
Folate, as the active form of folic acid (née vitamin B9 and | 64 µg | 32.0% Recommended daily allowance according to the EU: LMIV-2011: 200 µg |
Vitamin B6 (pyridoxine) | 0.23 mg | 17.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Vitamin C (ascorbic acid) | 12 mg | 15.0% Recommended daily allowance according to the EU: LMIV-2011: 80 mg |
Vitamin A, as RAE | 83 µg | 10.0% Recommended daily allowance according to the EU: LMIV-2011: 800 µg |
Vitamin E, as a-TEs | 0.92 mg | 8.0% Recommended daily allowance according to the EU: LMIV-2011: 12 mg |
Thiamine (vitamin B1) | 0.06 mg | 5.0% Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg |
Niacin (née vitamin B3) | 0.40 mg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 16 mg |
Riboflavin (vitamin B2) | 0.03 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Pantothenic acid (vitamin B5) | 0.14 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg |
Vitamin D | 0 µg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 5.0 µg |
Essential macroelements (macronutrients) | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Potassium, K | 180 mg | 9.0% Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg |
Calcium, Ca | 59 mg | 7.0% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Magnesium, Mg | 28 mg | 7.0% Recommended daily allowance according to the EU: LMIV-2011: 375 mg |
Phosphorus, P | 35 mg | 5.0% Recommended daily allowance according to the EU: LMIV-2011: 700 mg |
Sodium, Na | 20 mg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Essential trace elements (micronutrients) | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Manganese, Mn | 0.48 mg | 24.0% Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg |
Iron, Fe | 2.1 mg | 15.0% Recommended daily allowance according to the EU: LMIV-2011: 14 mg |
Copper, Cu | 0.12 mg | 12.0% Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg |
Selenium, Se | 1.0 µg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 55 µg |
Zinc, Zn | 0.12 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 10 mg |
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