Share:
Less calories, many vitamins Healthy leeks are considered to be power vegetables
Many people only know leek in soup or stew. But the aromatic vegetables have much more to offer. Leek tastes in the casserole, in pasta dishes, in risotto or gratin but also as raw food or salad. Previously, leek had a reputation as a vigor vegetable.
Leeks do not just taste in the soup
Although leeks are an excellent ingredient in vegetable stock, leeks are more than healthy soup vegetables. The white-green sticks taste in casseroles, pies, quiches, pasta sauces, salads or simply as an accompaniment to meat or fish. When buying the vegetables is often still contaminated with sand and soil. One should cut fresh leek for cleaning only longitudinally, fan-apart and rinse under running water. Those who like to eat leek also do good for their health, because according to the consumer information service aid the vegetables are "nutritionally very valuable".
Leek is a versatile, nutritionally very valuable vegetable. (Image: PhotoEd / fotolia.com) Rich in vitamins and minerals
Leeks contain a lot of fiber and plenty of folic acid, which is important for growth and development processes in the body. In addition, the bars are rich in vitamins such as E, B1, B6 and C and also on mustard oils, the latter stimulate the metabolism and have an activating effect. In addition, important minerals such as potassium, calcium, magnesium and iron are contained in the leek. Calories, however, are in short supply: According to the aid, 100 grams of vegetables contain just 24 calories.
When buying look for freshness
When shopping, consumers should look for freshness and quality, according to the Consumer Information Service. Good hints are a strong green color and solid roots that are not dried or brownish discolored. The bars could be stored in the refrigerator compartment for about a week, but due to the intense odor, storage separate from other foods is recommended.
Historically a reputation as a force-vegetable
The cause of the intense smell and the aroma of the leek is the so-called allicin, which also contributes to the health-promoting effect of garlic. According to health experts, this sulfur compound has antibacterial and antioxidant properties, thus protecting the body's cells from free radicals. Historically, leek has a reputation as a power vegetable - already in ancient Egypt and in Rome, he was probably like to consume. Slaves are said to have eaten it during the construction of the pyramids, and even Emperor Nero vowed to him because he hoped to get a better voice. (Ad)