Also call:
 | DESCRIPTION
|
A member of the onion family. Rather than like a
bulb of an onion, it has a long white stalk and green leaves.
| HISTORY AND ORIGIN
|
It has been cultivated in the Middle East for 300
years. There were consider a delicacy for the Romans and Greeks.
The Welsh wear a leek on St. David's Day to commemorate King Cadwallader's
victory over the Saxons in AD 640. The leek became the national emblem
of Wales for the victory.
| BUYING AND STORAGE
|
Select clean, fresh stalks with very white stem.
Avoid wilting or damaged leek. Refrigerate fresh leeks wrap in plastic
and will keep up to 1 week.
| PREPARATION AND USE
|
Remove or trim outer layer, trim off roots and the coarse
tops of the green leaves. Can be boiled, steamed, microwaved.
Serve in as a vegetable entree. Use in stir-fry, soups, chicken pie
and garnish.
| NUTRITIONAL INFORMATION
|
An excellent source of vitamin C, a good source of dietary
fibre and iron.
| MAJOR NUTRIENTS |
SERVING SIZE: 100 grm
| * ENERGY: |
111 |
kj |
* IRON: |
1.25 |
grm |
| * PROTEIN: |
2 |
grm |
* POTASSIUM: |
|
grm |
| * FAT: |
4 |
grm |
* CALCIUM: |
|
grm |
| * CARBOHYDRATE: |
4 |
grm |
* VITAMIN A: |
|
mg |
| * DIETARY FIBRE: |
3 |
grm |
* VITAMIN B: |
|
mg |
| * SODIUM: |
17 |
grm |
* VITAMIN C: |
15 |
mg |
| VARIETY
|
|
