Leek
| Leek | |
|---|---|
| Genus | Allium |
| Species | Allium ampeloprasum L. |
| Cultivar group | Leek Group (other names are used, e.g., Porrum Group) |
| Cultivar | Many, see text |
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 255 kJ (61 kcal) | ||||||||||||||||||||||||||||||||||||||||||||
14.15 g | |||||||||||||||||||||||||||||||||||||||||||||
| Sugars | 3.9 g | ||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 1.8 g | ||||||||||||||||||||||||||||||||||||||||||||
0.3 g | |||||||||||||||||||||||||||||||||||||||||||||
1.5 g | |||||||||||||||||||||||||||||||||||||||||||||
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| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||
| Water | 83 g | ||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies. | |||||||||||||||||||||||||||||||||||||||||||||
A leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek (syn. Allium porrum). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a "stem" or "stalk".
The genus Allium also contains the onion, garlic, shallot, scallion, chives, and Chinese onion. Three closely related vegetables—elephant garlic, kurrat and Persian leek or tareh—are also cultivars of A. ampeloprasum, although different in their culinary uses.