Generality
Leek is a plant commonly used for food as a vegetable or vegetable; that common, said leek of the vineyards, belongs to the family of Liliaceae and to the Genre Allium, just like onion, garlic, scallion and chives. The binomial nomenclature that identifies it is Allium ampeloprasum L.
It is "a typical food of the Mediterranean basin, even if its origin is most likely attributable to more southern and eastern areas; the oldest leek crops date back to the classical period (Romans and Egyptians, who probably spread the Western cultures).
The leek also grows luxuriantly in climates different from those of the territories of origin, as in Great Britain, as long as the soil is rocky, draining and possibly sandy; for leeks, a cultivation arrangement near the coasts is ideal. In Wales, for example, good quantities are grown because, in addition to its gastronomic function, it represents the national symbol.
From the original leek, perhaps through some crossings, other different varieties have been obtained; of these, three are the most common: common leek (the one widespread almost all over the world, even in Italy), elephant garlic (Central Asia) e kurrat or Egyptian leek (Africa and the Middle East). In Virginia, the leek is known as the "Yorktown onion" (city in the USA).
Gastronomic uses and nutritional characteristics of the leek
Almost all of the leek is eaten, eliminating only the roots and the tips of the leaves. From a gastronomic point of view, the common tendency is to discard all the green portion using only the white stem, then cut into rounds and stewed or used for cooking stocks, sauces and broths; however, it is a useless waste: the green leaves should be discarded only a few centimeters at the apex (about 2-3cm, depending on the size), while the rest can be washed, boiled, seasoned and used as a side dish. E " it should be noted that it is however a preparation that is not suitable for all palates, due to its fibrous consistency and strong taste.
The medicinal properties of the leek mainly refer to its diuretic (including seeds) and laxative capacity; it is useful in the fight against kidney lithiasis (gravel and stones), urine retention, dropsy (edema) and constipation. It was once believed that it could increase female fertility.
Leek is a low-calorie and high-fiber vegetable; proteins are scarce and fats almost absent. The energy contribution is mainly given by fructose. Among the mineral salts and vitamins, particularly high or noteworthy quantities are not appreciated (even if there are no translations of sodium - probably contained - and potassium - hypothetically in good quantities).
Nutritional values
Nutritional composition per 100 grams of edible part of raw leeks and cooked leeks (boiled in distilled water without adding salt):
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