Leeks, Calories, benefits and harms, Benefits

Leek, annual herb, family
Onions. Plant height 40-90 cm.Leek leaves
from green to greenish-blue, whitish flowers
or pink, form an umbrella. The bulb is elongated, devoid of
bulbs or with few bulbs. The stem comes out
from the middle of the onion. Leaves linear-lanceolate, cover
with a long nose; umbrella large, spherical; perianth
whitish or less often pinkish, with slightly rough
leaflets. Filaments of stamens are longer than the perianth, internal
tripartite, with a middle part 2 times shorter than the base.

Homeland leeks – Mediterranean, on the territory
of this region and now there is its wild-growing
the original form is grape onion (Allium ampeloprasum).
The cultural species probably developed from it a long time ago,
since in Ancient Egypt the leek was already one of the
the most important vegetable plants. He was also famous in ancient
times in Greece and Rome. It is cultivated mainly
in America and Europe (it is especially popular in France
and in England). In Ukraine, leeks are cultivated everywhere,
but . mainly in the southern regions.

The most common varieties of leeks are:

  • Mercury – intended for autumn and winter consumption,
    has wide linear leaves of pleasant taste;
  • Caratan is a late-ripening variety of leek, distinguished by excellent
    taste, gives fresh herbs until frost,
    “Leg” – cylindrical, up to 20 cm long;
  • Bulgarian late ripening – has the same properties,
    as Karatan. The length of the “leg” is up to 30 cm.

Before you cook leeks, you need a lot of it.
rinse thoroughly, as between green leaves often
earth and sand get stuck. For the onion, cut in half
along and washed, holding it vertically under the flow
cold water.

Useful properties of leeks

Leeks are high in potassium salts,
calcium, iron,
phosphorus, sulfur,
magnesium.
The plant contains an essential oil, which contains
includes sulfur, protein substances, vitamins – ascorbic
and niacin, thiamine, riboflavin, carotene.
Leek has a valuable property that no other
other vegetable crops: during storage, the amount of ascorbic
acid in the bleached part rises by more than one and a half
times.

The healing effect of leek was known back in the distant
past. It was recommended to be used by patients with gout,
rheumatism, scurvy, urolithiasis and obesity,
mental and physical fatigue.

Due to the large amount of potassium salts, leeks exhibit
pronounced diuretic effect, useful for obesity,
rheumatism, gout.

Clinical studies have shown that leek normalization
metabolism, increases the secretory function of the digestive glands
tract, have a diuretic and choleretic effect,
improves liver function, increases appetite, has
anti-sclerotic properties. It is recommended for atherosclerosis,
obesity, rheumatism and gout.

In cooking, it is used for making soups, mashed potatoes
from leeks, salads, sauces, add it to meat and
etc. Leek is a good addition to scrambled eggs, it
can be fried in batter. It goes well with cheeses. Subsidiaries
bulbs can be preserved in sweet and sour marinade.

This culture lacks a pungent smell and taste. Scent
it is softer, and the taste is thinner, more pleasant, sweeter than that of onions
onion. The thickened bottom white is used for food.
part of the stem and young broad flat leaves. Old
leaves are hard and unpleasant to the taste. Leeks are added
in soup concentrates, frozen vegetable sets, sauces.
Greens of onions go well with fresh vegetables, its
put in salads, cold snacks, used as an independent
appetizer. Leeks are used to flavor meat and vegetables
soups, used as a side dish for fish and meat
dishes.

Dangerous properties of leeks

Raw leek is contraindicated in inflammatory diseases of the stomach.
and the duodenum.

Traditional medicine often uses leek juice and a decoction of the leaves in
treatment of urolithiasis. However, it is not advised to take it.
with oxalate stones.

You also don’t need to eat a lot of onions at a time. This will cause
headache.

Also, you can not eat it leeks for problems with the bladder and kidneys.

Video

See also the properties of other vegetables:

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Anna Evans

Author âś“ Farmer

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