Leek Health Benefits, Properties, and Uses

Leeks are the Allium porrum plant, related to onions, garlic, shallots and scallions. Originating in the Mediterranean region, leeks have a large white bulb with long, layered stalks, growing up to one foot in length. Leeks are typically eaten cooked and added to soups and stalks for flavoring similar to onions.^1,2

Leeks Health Uses and Health Benefits

Leek health benefits are attributed to their content of flavonoids and sulfur-rich substances that have antioxidant and disease-preventive properties. In addition to their non-nutrient benefits, leeks also contain a wide range of vitamins and minerals for nutrition. Leeks are a good source of vitamin K—essential for blood clotting and building healthy bones— as well as vitamins A, B and C and minerals like iron, magnesium, potassium and calcium.^1,2

One of the primary leek health benefits is for cardiovascular function. Leeks contain kaempferol, an antioxidant flavonoid that protects blood vessels and reduces oxidative damage. Certain sulfur-containing chemicals in leeks also help lower high cholesterol levels, which is a major contributor to heart disease. Leeks also contain a significant amount of folate, which is associated with reduced risk of heart attack and stroke. Folate is also critical for pregnant mothers to prevent birth defects.^1,2

Leeks have also been studied as a cancer-preventive food thanks to their inulin content. Inulin is a type of dietary fiber that has shown to protect cells from DNA mutation, a trigger of cancer cells. Being a high-fiber food, leeks are also essential for healthy metabolism, boosting energy and promoting weight loss.¹

References

1. https://draxe.com/leeks/
2. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=26