Leek Part 1
Leeks are easily grown and can be harvested while the sprouts are young and thin, or can be left in the ground for a long time, which allows them to grow thicker. Keep in mind though that the texture of the thicker stems often is more fibrous and therefore a little chewier.
One medium cooked leek (124g) contains 38 calories and provides a good source of manganese.
As part of the allium (garlic and onion) family, leeks contain organosulfur compounds, including allyl sulfides, which lab studies show may stimulate the body's natural detoxification systems.
This may explain why National Cancer Institute researchers found in one study that leeks and other allium-containing vegetables may reduce the risk of prostate cancer by as much as 50%.
Leeks also contain inulin, a prebiotic fiber that selectively feeds good bacteria to protect against food-borne viruses, and may also help regulate appetite and increase calcium absorption.
~Source: Dole Food Facts.
Besides being a good source of dietary fiber, leeks also contains folic acid, calcium, potassium, iron, vitamin C and they possess laxative, antiseptic, diuretic, and anti-arthritic properties, but are easier to digest then their relatives.
There are many more health benefits to leek and I will tell you about those another time, otherwise this post would become way too long, but it seems like this vegetable provides the body with a lot of what it needs to stay healthy and strong.
It makes a great difference watching what we digest in order to stay healthy and strong and that does not just pertain to our bodies, but our souls and minds as well. The healthiest food can always be found in the Bible and having faith that God will provide constantly and abundantly!
Now therefore, do not be afraid; I will provide for you and your little ones." And he comforted them and spoke kindly to them.