Leeks are a vegetable that belongs to the same botanical family as chives, garlic, onions, scallions and shallots, in the genus Allium. However, unlike its fellow members, leeks do not form bulbs. The edible part of the leek plant is the white onion base and light green stalk (or stem), while the dark green leaf sheaths are usually discarded.
100 grams of leeks contain about 83g of water, 1g of protein, and 2g of dietary fiber. Leeks are a good source of several vitamins and minerals, including vitamin A, vitamin B6, vitamin C, vitamin K, Iron, Calcium, Magnesium and Manganese. Here are 8 health Benefits of Leeks:
Leeks are a good source of allyl sulfides which have been shown to reduce the risk of developing certain cancers, particularly stomach, prostate, and colon cancer.