EN on Foods

June 2017 Issue

Take a Look at Leeks

Leeks (Allium porum) are part of the Allium family, along with onions, garlic, shallots, and scallions. In fact, they look like giant scallions—small white bulbs and tall (about 12”), layered stalks, topped with green, flat, fanned leaves. Like their Allium cousins, leeks are rich in health protecting plant compounds, including the flavonols kaempferol and quercetin, which are concentrated in the bulb and lower leaves. A one-cup serving also packs more than half the Daily Value (DV) of vitamin K, important for blood clotting, as well as 30% DV of vitamin A, essential to healthy vision.

To continue reading this entire article you must be a paid subscriber.

Subscribe to Environmental Nutrition

Get the next year of Environmental Nutrition for just $20. And access all of our online content - how to fight heart disease, cancer, stroke, diabetes, osteoporosis, Alzheimer's, and dozens of other diseases - free of charge.

Already subscribe but haven't registered for all the benefits of the website? Click here.

Subscriber Log In

Forgot your password? Click Here.