Leek
Vegetables
Leek is a winter vegetable of the lily family, with long, ribbon-shaped green leaves and a firm stalk. It grows easily in many parts of Türkiye and thrives best in cool climates and humus-rich soil.
It is used in olive oil dishes, minced meat dishes, pastries, salads, soups and even omelettes. Because it is firm, it is usually cooked, although it can also be added raw to salads.
The vitamin K it contains contributes to normal blood clotting.
It is a source of fibre. Its zinc and vitamin C contribute to the normal function of the immune system.
Nutritional Values
| Calories | 60 kcal |
|---|---|
| Total fat | 0.3 g |
| Sodium | 20 mg |
| Potassium | 180 mg |
| Carbohydrates | 14 g |
| Dietary fiber | 1.8 g |
| Sugar | 3.9 g |
| Protein | 1.5 g |
| Vitamin C | 12 mg |
| Calcium | 59 mg |
| Iron | 2.1 mg |
| Vitamin B6 | 0.2 mg |
| Magnesium | 28 mg |
