Leek

Leek

4 oz leek (about 2, fresh) contains:

31 cal;
1.3 gm protein (incomplete);
.17 gm fat;
6.6 gm carbohydrate;
31 mg calcium;
30 mg phosphorus;
.65 mg iron;
3 mg sodium;
205 mg potassium;
23 units A;
.065 mg B-1;
.03 mg B-2;
.3 mg niacin;
10 mg C;
14 mg magnesium.

A relative of the onion, resembling the scallion, the leek is the mildest and many claim the most delicious of the onion family. Leeks can be used in much the same way that asparagus is ; hot with Hollandaise sauce, cold in salads or with vinaigrette dressing. Nutritionally, leeks are a good source of calcium, needed for sound bones and teeth, for proper clotting of blood, and for relaxing nerves, and an aid against insomnia, muscle cramps, menstrual cramps, spastic colitis, and sensitivity to pain; and of potassium, needed for good muscle tone and for the production of energy. Leeks are noted for the germicidal properties that they share with all the members of the onion group