You are at: Home Vegetables Onions, Leeks & Garlic Leeks


Leeks


(Scientific Binomial Name: Allium ampeloprasum var. porrum)

Selection Information


Usage: Use in soups, salads and stir-fry.

Selection: Good-quality leeks will have bright white bulb-ends with dark green leaves. They will be straight, thick-leafed and very crisp.

Avoid: Avoid product with yellow, brown, wilted or slime-spotted tops. Bulbs ends that are very large are overmature.


Seasonal Information


Available year-round peaking in September and November and again in the Spring

Washington leeks are available nearly year-round, except during May.


Leek Nutritional Information


Serving Size: 1 Cup, bulb and lower leaf (89g)

Amount Per Serving

 
Calories 54
Calories from Fat 2

 

% Daily Value*

Total Fat 0g

0% 

  Saturated Fat 0g

0% 

Cholesterol 0mg

0% 

Sodium 18mg

1% 

Total Carbohydrate 13g

4% 

Dietary Fiber 2g

6% 

Sugars 3g

 

Protein 1g

 

Vitamin A 30%

Vitamin C 18%

Calcium 5%

Iron 19%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Source: PMA's Labeling Facts

Leeks are low in Sodium, and very low in Saturated Fat and Cholesterol. They're also a good source of Dietary Fiber, Vitamin B6, Iron and Magnesium, and a great source of Vitamin A, Vitamin C, Vitamin K, Folate and Manganese.


Leek Tips & Trivia