Green Heart

It's my life and I'm trying to live it healthy, happy and enviromentaly friendly.

Vegetable of the day – Leek

on March 14, 2012

Leek is a vegetable that belongs to the same family as onions and garlic. I’m not so fond of these two, because they are too agresive; they irritate my stomache and also they make me smell bad – not just my breath, but also my whole body. My mom has the same problems with garlic so she doesn’t eat it anymore. But I’ve noticed that leek gives quite similar taste and aroma, but it doesn’t irritate my body (it’s proven that leek is easier to digest), so I use it very often.
Use of leek is very simple. You just cut off the dark green leaves and small roots on the other side and you use the white and light green part of the vegetable. You can boil it, fry it or eat it raw in some salad or something like that.

So what are the benefits of leek?
– steadying elevated blood sugar level;
– balances cholesterol levels;
– decrease in high blood pressure;
– decrease the risk of colon and prostate cancer;
– prevention of ovarian cancer in females;
– energizes digestion and metabolism (also diuretic properties);
– prevents birth defects (so it’s great for pregnant women);
– healthy skeletal system;
– help the body fight against infection and contamination;

It contains:
– Carbohydrates;
– Water;
– Vitamin A;
– B-complex vitamins (especially B6 and B9);
– Vitamin C;
– Vitamin E;
– Vitamin K;
– Calcium;
– Iron;
– Magnesium;
– Phosphorus;
– Potassium;

– People with untreated or existing kidney and gall bladder problems should avoid the consumption of leeks on a regular basis. This is because of the fact that the vegetable contains a considerable amount of oxalates, which, when becomes too concentrated in the human body crystallize and create health problems.
– Studies and continuous research has also shown that the presence of oxalates interfere with the absorption of calcium from the body.


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