Leek is a vegetable that - due to its healing properties - has been used not only in cooking, but also in natural medicine. Contemporary phytotherapy recommends the use of anemia, rheumatic pains, and - in the form of a syrup - cough in children. However, not everyone can convince themselves of the pro-he alth effect of time. Check what other nutritional properties leek has and what are the contraindications to its use.
The healing properties of leekhave already been appreciated in antiquity. This Middle Eastern vegetable is said to be eaten by Emperor Nero, believing it to have a positive effect on the vocal cords. Until now, they were brought in by Queen Bona, who was born in Italy. She loved the native cuisine and after moving to Poland, she began to import numerous vegetables from Italy - including the season. It quickly foundapplicationin Polish folk medicine, where leek leaf compresses were used to treat arthritis and rheumatism, as well as disinfect and accelerate wound healing.
Healing properties of leek
Leek for rheumatic pains
Modern phytotherapy recommends the use of leek leaf pulp in the form of compresses in rheumatic diseases. It causes the expansion of subcutaneous blood vessels, better blood supply to tissues and reduction or elimination of pain.
The white part of the leek should be rubbed on a fine-mesh grater. The obtained pulp should be spread on gauze or other fabric and applied to the area with rheumatic pain.
Leek for anemia
Leek - due to its iron content (2.10 mg / 100 g) - it is recommended in the diet in case of anemia.
Leek provides more iron than beetroot (0.80 mg / 100 g) and almost as much iron as beetroot (2.57 mg / 100 g), so vegetables that are widely recognized as an irreplaceable source of this element.
Iron absorption is supported by vitamin C, so in case of anemia it is worth reaching for a leek salad sprinkled with lemon juice.
Cough leek syrup or juice
Leek syrup or juice will prove useful in combating catarrh of the upper respiratory tract, because:
- increases mucus production,
- restores spontaneous movements of the ciliary epithelium,
- and thus expectorant.
Besides - thanks to the content of sulfur compounds -inhibits the growth of bacteria.
Therefore, in case of persistent cough, you can reach for leek cough juice or syrup, which can also be used in children.
Leek syrup recipe
Grind the white part of the leek on a fine-mesh grater and mix with an equal amount of honey. Bring to a boil and strain through a fine strainer.
Adults are recommended to drink one tablespoon of leek syrup 3-5 times a day. Children can be given 1 teaspoon once a day.
Leek juice recipe
Slice the white part of the leek. Put them in a jar in layers, remembering to sprinkle each of them with sugar or pour honey. Close the jar and set aside in a warm place for 24 hours.
Adults can drink the juice 2-4 times a day for one tablespoon. Children can be given 1 teaspoon once a day.
Nutritional values leek (in 100 g)
| Energy value | 61 kcal |
| Total protein | 1.50 g |
| Fat | 0.30 g |
| Carbohydrates | 14.15 g (including simple sugars 3.90) |
| fiber | 1.8 g |
| Vitamins | |
| Vitamin C | 12.0 mg |
| Tiamina | 0.060 mg |
| Riboflavin | 0.030 mg |
| Niacin | 0.400 mg |
| Vitamin B6 | 0.233 mg |
| Folic acid | 64 µg |
| Vitamin A | 1667 IU |
| Vitamin E | 0.92 mg |
| Vitamin K | 47.0 µg |
| Minerals | |
| Calcium | 59 mg |
| Iron | 2.10 mg |
| Magnesium | 28 mg |
| Phosphorus | 35 mg |
| Potassium | 180 mg |
| Sodium | 20 mg |
| Zinc | 0.12 mg |
| Fatty acids | |
| saturated | 0.040 g |
| monounsaturated | 0.004 g |
| polyunsaturated | 0.166 g |
Data Source: USDA National Nutrient Database for Standard Reference
Por and pregnancy
Leek, as well as onions, garlic, and coffee and tea are not recommended during pregnancy because they can promote the development of heartburn and flatulence - a common problem faced by the expectant mother.
Growing baby takes up more and more space in the abdominal cavity,which causes pressure on the organs of the digestive system. This is often manifested by heartburn, belching and flatulence.
Por and breastfeeding
Leek is not a recommended vegetable while breastfeeding, as are cruciferous vegetables, legumes, onions, and garlic. It is commonly believed that the leek flavor passes into the milk and the baby may refuse to suckle the breast.
Leek in a baby's diet
Leek, like its related garlic, can be introduced into a child's diet only around the age of 10 months.
Due to its specific and pungent taste, as well as the possibility of causing heartburn and flatulence, start with small amounts.
It is best to serve the child with the cooked leek, because the vegetable has a milder flavor after heat treatment, and as one of the ingredients of the dish.
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Author: Time S.A
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Find out moreWorth knowingLeek is one of the best prebiotics
Leek is a source of inulin - a natural prebiotic that contributes to the growth of beneficial intestinal bacteria, such asLactobaccillusandBifidobacterium , necessary for proper functioning of the body.
Inulin also has other properties - incl. lowers the level of glucose and cholesterol in the blood, and also facilitates the absorption of minerals. It is worth knowing that inulin can also be found, among others in bananas, onions, chicory, artichokes, asparagus.
Leek in a cleansing and alkaline diet
Leek has a diuretic and cleansing effect - it helps to remove residual water in the body. Leek also has an alkaline-forming effect.
IG time=15, therefore people with diabetes can reach for it without fear.
Thanks to this, it helps to deal with the acidification of the body. You can find out about it by drinking a decoction of leeks. It is enough to boil 6-8 pieces of leek in three liters of water and drink several glasses of decoction a day.
Leek - use in the kitchen. How to cut and prepare a leek?
When buying a leek, it is best to choose pieces with dark green leaves and a flexible and spotless white part (onion).
Before eating the leek, cut it in half, separating the onion and leaves, and then rinse underrunning water. The vegetable prepared in this way should be cut into smaller parts.
Leek has a distinctive smell and taste due to sulfur compounds.
Leek is best known as an ingredient of vegetables made with celery, carrots and parsley.
Leek is an excellent addition to various types of soups (e.g. broth).
It is worth knowing that in the Netherlands, leek is considered a national vegetable and is one of the ingredients of the most popular Dutch pea soup, the so-called erwtensoep.
Boiled leek can also be a base for tarts, casseroles and sauces. To make it more digestible, it can be boiled, stewed or seasoned with herbs that improve digestion, such as basil, marjoram or thyme.
Raw goes well with salads and salads. Before preparing it, you can scald it ( although it is not obligatory). Then it has a less intense smell, but it is not as crunchy anymore.
Green leaves are mainly used for ornamental purposes or as a decoction. Leek can be frozen - in such a case, it should be first sliced or sliced. You can also dry it.
Leek - contraindications
Leek should not be consumed by people suffering from:
- liver disease,
- ulcers,
- heartburn,
- flatulence.
- Shallots (onion) - nutritional properties and application
- Wild garlic - properties and application of wild garlic