It has pleasant flavor, it is not chili, does not have a strong odor and does not cause tears to the eyes.
In addition, it is most easily grown and is not sensitive to low temperatures. It can be harvested from the beginning of autumn until the end of spring. Therefore, leeks is important food especially in winter, when the choice of vegetables is poor.
Its nutritional composition is similar to its “cousins”, but contains more protein, beta-carotene and vitamin C. Raw leek is an excellent source of manganese and a good source of iron, folic acid, vitamins C and B6. Given that cooking reduces the amount of vitamins and minerals, cooked leeks becomes a good source of manganese and a source of iron, folic acid and vitamin B6.
Unlike garlic and onion, leeks is used whole and not only as a spice, but as a vegetable. It is full of nutrients and medicinal substances. It contains a large amount of minerals and vitamin C and essential oils with sulfur. These oils have a beneficial effect on the respiratory and digestive organs, kidneys, liver, blood and blood vessels. When using leeks it is recommended to use the whole leeks; the white stalks as well as the green leaves.
The leaves, which are often avoided, contains several times more vitamins than the white part.
– In case of enlarged thyroid warm compresses of cooked leeks are recommended.
– Leeks helps with cough, soothe a cough and has a beneficial effect on hoarseness, pneumonia and asthma.
– Reduces the increased level of uric acid, cholesterol and fats in the blood.
– Leeks improves blood circulation, and helps with arteriosclerosis and phlebitis.
– It improves appetite and encourages the work of the digestive system and bowels.
– Leeks encourages better kidney function and excretion of urine, and helps with pain in the kidneys and kidney stones.