Leeks: benefit and harm, properties and calorie content

Man in his diet uses a variety of a wide variety of products. Instinctively, we prefer to use exactly those gifts of nature that benefit our body. After all, they are able to replenish the supply of vitamins and minerals, while they are pleased with their excellent taste. One of the worthy representatives of healthy vegetables is leek. The benefits and harms of this green plant are known to mankind from ancient times. People used it both for cooking main dishes, and as an aromatic seasoning.

A bit of history

It is believed that this wonderful bow appeared in the Mediterranean, where it still occurs in the wild. And from there it spread to Europe and parts of Africa, where it became very popular due to its taste qualities. Mention of this product can be found in the literature of ancient Egypt and Greece, Rome and France. In America, this vegetable is cultivated in large quantities and is transported to many countries of the world.

In Russia, leeks are grown mainly in the southern regions and yields to the palm of the primacy of the usual "colleague". However, biologists argue that a sufficient intake of this tasty onion positively affects the human body.

Description of the vegetable

The leek belongs to the genus Bulbous, it is a plant with a height of 40 to 80 cm. As such, the head does not have a bow, it has been modified and turned into a dense trunk of white color. From its base grows a stem, which has a pronounced cylindrical shape. The ground part of the plant forms green lanceolate leaves, they have an easy bluish tint.

Small umbrellas of white or (less often) pink color rise above the main stem - this is how the leek blossoms. The benefits and harms of this one-year-old vegetable have long been studied. But not only the rich chemical composition made this plant popular, its soft sweetish taste and delicate aroma won many admirers all over the world.

Rich composition

Exquisite delicate aroma, excellent taste and variety of ways to use it - and this is not all the advantages of this kind of onions. The product can be called a real storehouse of useful substances, which are so necessary for the body. Using it daily, you can fill the supply of vitamins B1, B2, B5 B6, B9, C, E, PP. All these elements help to better function the body. For example, group B actively participates in cellular exchange and stimulates the work of the nervous system. Vitamin C resists viral diseases and strengthens the immune system.

Iron, phosphorus, potassium salts, magnesium, calcium, sodium are substances that in large quantities contain leeks. The properties of this wonderful plant can cope with many diseases of the body.

Home pharmacy

Thanks to a close study of the green vegetable, his benefit to man, along with ancient healers, was discovered by modern doctors. It is recommended to use the vegetable for cystitis, anemia and obesity. Potassium salts help to remove excess water from the body, and antiseptic properties help cope with inflammation of the bladder and even the kidneys. Clinical studies confirm that leeks, the benefits and harms of which are constantly being studied, is excellent in helping with reduced appetite.

Vegetable significantly improves metabolic processes in the body, restores the functions of the liver and glands of the digestive system. This plant is endowed with choleretic properties, the ability to fight sclerotic plaques. It brings relief to leeks and with such complex diseases as rheumatism and gout.

Leeks (green) are recommended for people with low vision and high cholesterol. Doctors urge him to eat for colds, ARVI, runny nose, cough. It effectively eases breathing and protects against viruses, has the properties of a natural antibiotic.

There is an opinion that onions significantly increase the capacity for work and help withstand heavy physical exertion.

Tasty, nutritious, low-calorie

Love to eat delicious, while want to maintain the figure in excellent condition? Then you just need to replenish your diet with leeks. A subtle aroma, wonderful mild flavor and low caloric content made this product irreplaceable in the kitchen. It can be used unprocessed as a delicious snack, or you can cook a full-fledged dish from the vegetable. For example, stewed leeks have an excellent taste, there is absolutely no bitterness, and a portion of this dish will fill the daily requirement for vitamins C and Group B. Add it to meat and fish dishes, stews, soups, borsch. Onions will give an excellent aroma and refined notes to dishes from mushrooms, potatoes, meat broths and even a dough! This vegetable is great for any salad.

As a rule, only young leaves and a white part of onions are eaten. Old shoots are very tough and have an unpleasant taste. The problem is that this product remains fresh for a short period of time. However, the longer you keep it, the more vitamin C accumulates in the stem of the plant.

Great news for people trying to lose weight: a leek, which is very low in calories, is perfect for a diet menu. Its energy value is only 33 kcal per 100 g of vegetable. In doing so, you will receive the basic elements for the body:

• Carbohydrates - 8.2 g;
• Proteins - 2.0 g;
• Water - 88 g.

It is worth considering

Despite the fact that this vegetable is very tasty and contains many vitamins and minerals, there are some restrictions on its consumption in food. You need to know the measure! Do not use it in large quantities, otherwise there is a risk of increased blood pressure, the level of acidity of the stomach. Give up onions if you suffer from a stomach ulcer and intestinal ulcer. Especially it concerns the period of exacerbation of the disease.

Vegetables contain many essential oils in their composition, so it should be used with caution in women during lactation, as the onion is able to give an unpleasant aftertaste to breast milk. In other cases, you can safely eat leeks. The benefits and harms of this vegetable give us the opportunity to decide whether to introduce it into your daily diet.