Leeks, member of the allium family are delicate sweet flavoured and tall slender herbs with long cylindrical stem containing overlapping leaves in layers. Here are the Health Benefits and Nutrition Facts of Leeks and the caloric value.
Nutrition Facts of Leeks
100 gms of fresh stalks of Leeks contain 61 calories, and it is packed with flavonoid anti-oxidants and rich minerals and vitamins.
Leeks are rich in vitamin-A and other flavonoid phenolic anti-oxidants such as carotenes, xanthin, and lutein. It also contains Folic acid, vitamin C, K, and vitamin E and essential minerals potassium, iron, calcium, magnesium, manganese, zinc, and selenium.
Health Benefits of Leeks
Leeks are packed with anti-cancer benefits with its allyl sulphides. It is shown to reduce the risks of developing stomach, prostate, and colon cancer.
Leeks have the potential to slightly lower blood pressure and prevent heart risks such as arteriosclerosis, stroke and cardiac failure.
Leeks contain antiseptic properties and helps fight against infections. Apply leek extract to prevent any infections.
Leeks contain prebiotics, a type of good bacteria which is vital for nutrient absorption. It improves digestive function and eliminates noxious waste in the body
Regular intake of Leeks is linked to lower bad (LDL) cholesterol levels and increase the good cholesterol levels.
Rich in folates, Leek can be consumed by pregnant women to lower the risks of neural tube defects and birth defects.
Leek is good source of calcium and magnesium which are vital for bone health and aid in transforming vitamin D into its active form and in strengthening the bones.
Leek can help prevent various types of anemia, due to its iron content as well as Vitamin C.
Leeks are packed with anti-bacterial, anti-viral and anti-fungal Properties, and it reduces the overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.
Risks and Precautions of Leeks
Leeks may carry allyl sulfide gas, so it may cause skin irritations, mucusa and eyes irritation when consumed more.