Leeks
Belongs to:
Vegetable rods, Vegetables, Vegetables based foods, Fruits and vegetables based foods, Plant-based foods, Plant-based foods and beverages
Contains:
The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. Leeks have a mild, onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves -above the roots and stem base-, the light green parts, and to a lesser extent the dark green parts of the leaves. Leeks are typically chopped into slices 5–10 mm thick. The slices have a tendency to fall apart, due to the layered structure of the leek. The different ways of preparing the vegetable are: boiling, frying or raw.
Nutrition facts
Average nutrition facts for the 141 products of the Leeks category for which nutrition facts are known (out of 197 products).
| Nutrition facts | As sold for 100 g / 100 ml |
Standard deviation | Minimum | 10th centile | Median | 90th centile | Maximum |
|---|---|---|---|---|---|---|---|
| Energy |
199 kj (51 kcal) |
154 kj (42 kcal) |
0 kj (0 kcal) |
88 kj (21 kcal) |
130 kj (31 kcal) |
605 kj (146 kcal) |
1,460 kj (350 kcal) |
| Fat | 1.66 g | 2.52 g | 0 g | 0 g | 0.5 g | 7.4 g | 29 g |
| Saturated fat | 0.537 g | 0.988 g | 0 g | 0 g | 0.1 g | 3.1 g | 12.2 g |
| Carbohydrates | 4.68 g | 2.98 g | 0.5 g | 2.4 g | 3.5 g | 12.4 g | 28.9 g |
| Sugars | 2.6 g | 0.77 g | 0.01 g | 1.4 g | 2.7 g | 3.9 g | 8.6 g |
| Fiber | 2.34 g | 0.641 g | 0 g | 1.2 g | 2.5 g | 3.3 g | 4.7 g |
| Proteins | 1.84 g | 1.33 g | 0.6 g | 1 g | 1.5 g | 5.3 g | 31.8 g |
| Salt | 0.293 g | 0.343 g | 0 g | 0 g | 0.06 g | 0.95 g | 10 g |