Leek

The leek, scientific name Allium porrum, belongs to the Liliaceae family, genus Allium, together with garlic, onions, shallots and chives. Like other vegetables belonging to the genus Allium, leek contains substances able to reduce blood sugar and sulfur compounds able to reduce, at least in part, the effect of some carcinogenic substances such as nitrites, nitrates and aromatic hydrocarbons. Leek brings fiber, important for a good digestive function and against constipation, folate, useful in pregnancy, a good quantity of mineral salts, especially calcium, sulfur, potassium, phosphorus, magnesium and iron, and vitamins, including vitamins PP, E and, if raw or undercooked, vitamins C and B. In addition to these properties, the leek is characterized by a purifying and diuretic action, in fact Its regular consumption helps to activate the purification of the body and to reduce the toxins in the liver. Leek protects and keeps cleaned the bronchi and lungs from the catarrh. Eat raw leek, sliced and added to salads, or with vinaigrette together with other vegetables.