Disclaimer: This description is part of a partially automated process of collecting data and might not be entirely accurate or even related.
The leek is a vegetable that belongs, along with onion and garlic, to the genus Allium, currently placed in family Amaryllidaceae, subfamily Allioideae. Historically many scientific names were used for leeks, which are now treated as cultivars of Allium ampeloprasum. Two related vegetables, elephant garlic and Kurrat, are also cultivars of A. ampeloprasum, although different in their uses as food.
Source: Wikipedia. Source link.
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|Food Item||Leek, Norwegian, raw|
|Sub2Cat||Vegetables, raw and frozen|
|Dietary fibre (g)||2.8|
|Edible part (%)||83|
|Vitamin A (RAE)||406|
|Vitamin B12 (µg)||0|
|Vitamin B6 (mg)||0.25|
|Vitamin C (mg)||16|
|Vitamin D (µg)||0|
|Vitamin E (alfa-TE)||0.8|