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Leek

Leek

Description

Leek, a liliaceous plant and member of the onion genus, Allium porrumis. This vegetable contains a good amount of vitamin C and fiber, as well as a fair amount of iron and potassium.

Available throughout the year, with peak supplies September, November and March through May.

Caloric Content

1
Calories: 52
Protein: 2.2 gm
Carbohydrates:11.2 gm
Fiber: 1.3 gm
Total fats: .3 gm
Saturated fats:.040 gm
Unsaturated fats:.170 gm
Cholesterol: 0 mg



1. 3 - 4, 100 grams

Vitamin Content

1 USRDA
Vitamin A: 405000 IU
Thiamine:.11 1.7 mg
Vitamin B-2:.06 1.7 mg
Vitamin B-6: .2 2.0 mg
Vitamin B-12: 0 6 mcg
Biotin:1.4 300 mcg
Niacin: .5 20 mg
Pantothenic Acid:.12 10 mg
Folic acid: - 400 mcg
Vitamin C: 17 60 mg
Vitamin E: 1 30 IU



1. 3 - 4, 100 grams

Mineral Content

1 USRDA
Calcium: 521000 mg
Copper: .09 2 mg
Iron: 1.1 18 mg
Magnesium: 23 400 mg
Manganese: .07 n/a mg
Phosphorus: 501000 mg
Potassium:347 n/a mg
Selenium: - n/a mcg
Sodium: 5 n/a mg
Zinc: - 15 mg



1. 3 - 4, 100 grams

Amino Acid Content

1
Tryptophan:.012 gm
Threonine:.063 gm
Isoleucine: .052 gm
Leucine:.096 gm
Lysine:.078 gm
Methionine:.018 gm
Cysteine:.025 gm
Phenylalanine:.055 gm
Tyrosine:.041 gm
Valine:.056 gm
Arginine:.078 gm
Histidine:.025 gm
Alanine:.074 gm
Aspartic acid:.140 gm
Glutamic acid:.226 gm
Glycine:.069 gm
Proline:.066 gm
Serine: .092 gm



1. 3 - 4, 100 grams

References

Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.

Produce Availability & Merchandising Guide. The Packer. 1989.

Rosenthal, S. Fresh Food. E. P. Dutton: New York. 1978.

United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.

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