The leek is a vegetable, a cultivar of (Allium ampeloprasum), a broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes

erroneously called a stem or stalk. The genus Allium also contains the onion, garlic, shallot, scallion, chive, and Chinese onion. Leeks are most often used for soups, but they are also delicious cooked and served as a side dish

Nutrition Facts / 100g
Fat0.30 g
Cholesterol0 mg
Sodium20 mg
Carbohydrates14.15 g
Fiber1.8 g
Protein1.50 g
Calcium59 mg
Vitamin C12 mg
Vitamin A1667 IU
Vitamin E0.92 mg
Vitamin K47 µg
Folates64 µg
Potassium180 mg