Leek
| Leek | |
|---|---|
 | |
| Genus | Allium |
| Species | Allium ampeloprasum L. |
| Cultivar group | Leek Group (ither names are uised, e.g. Porrum Group) |
| Cultivar | Mony, see text |
| Nutreetional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 255 kJ (61 kcal) |
14.15 g | |
| Succars | 3.9 g |
| Dietary fibre | 1.8 g |
0.3 g | |
1.5 g | |
| Vitamins | |
| Vitamin A equiv. | (10%) 83 μg(9%) 1000 μg1900 μg |
| Thiamine (B1) | (5%) 0.06 mg |
| Riboflavin (B2) | (3%) 0.03 mg |
| Niacin (B3) | (3%) 0.4 mg |
| Pantothenic acid (B5) | (3%) 0.14 mg |
| Vitamin B6 | (18%) 0.233 mg |
| Folate (B9) | (16%) 64 μg |
| Vitamin C | (14%) 12 mg |
| Vitamin E | (6%) 0.92 mg |
| Vitamin K | (45%) 47 μg |
| Meenerals | |
| Calcium | (6%) 59 mg |
| Airn | (16%) 2.1 mg |
| Magnesium | (8%) 28 mg |
| Manganese | (23%) 0.481 mg |
| Phosphorus | (5%) 35 mg |
| Potassium | (4%) 180 mg |
| Ither constituents | |
| Watter | 83 g |
| |
| Percentages are approximated uisin US recommendations for adults. Source: USDA Nutrient Database | |
The leek , Allium ampeloprasum var. porrum (L.), whiles kent as Allium porrum, is a vegetable that belangs, alang wi the ingan an garlic, tae the Alliaceae faimily. Twa sib vegetables, the elephant garlic an kurrat, is variant subspecies o Allium ampeloprasum an aw, awtho different in thair uisses as fuid.