2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
A close relative of onions and garlic, leeks finds its place in many dishes that enrich not only their taste but also their nutritional value. Leek is also a favorite product of the autumn and winter table.
It was valued in ancient Egypt. Legend has it that the best Egyptian warriors were rewarded with a bundle of leeks. Today it is grown in many regions of the world and is a popular vegetable in Bulgaria. The delicate aroma of leeks makes it ideal for soups, stews, sauces, salads, spaghetti. In combination with eggs or mushrooms, it is a great filling for pies, sandwiches, savory pies.
Composition of leeks
Leek is not only a culinary ingredient, but also a food full of nutritional virtues: it has few calories (30 calories per 100 g), has a lot of fiber, a good source of vitamins (C, B6, B9), but also beta-carotene, calcium, iron, potassium. They all justify useful properties of leeks.
Benefits of leeks
Numerous studies show that regular consumption of leeks can protect us from certain types of cancer (stomach cancer, colon cancer, etc.). The fibers in its composition favor the regulation of intestinal function, and due to the rich content of potassium helps to lower blood pressure. The green part of the vegetable contains 100 times more beta-carotene and twice as much vitamin C as the white part, but it is less pleasant to the taste.
Selection and storage of leeks
When choosing leeks, make sure that the stems are straight, fleshy, hard, with white, without brown spots. The leaves should be green, not faded, yellowish or dry.
Stored at temperatures close to freezing, at relatively high humidity, leeks last 2-3 months. The leaves may turn yellow, but the white part remains healthy.
If you want to keep it in the freezer, cut it into circles and boil it for a few minutes in boiling water. Once the leeks have cooled, put them in a bag and place them in the freezer.
Leek decoction is very useful in the treatment of gastrointestinal disorders.
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