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Leek - allium tricoccum
Leeks are a relative of the onion and share its pungent flavour
and utility in cooking. Dried leek flakes provide an
excellent source of that wonderful leek flavour without the fuss of cleaning
fresh ones.
Flavour:
Onion taste with a sweet tone.
How to Use:
Leeks can be used just about anywhere that calls for onions or
in recipes where the sweetness of leek is preferred to onion. Great with soups,
egg dishes, cheese dishes, stews, fish, salads, salad dressings, marinades, pot
roasts, ham, dips, savoury muffins, sauces, gravies and tomato sauces. Also look
great as a garnish.
Measuring:
Dried leek flakes will reconstitute when soaked in water or
cooked in a dish with sauce. The amount used, as with any spice, is a matter of
taste. Leeks will impart a sweet onion flavour to a dish and should be used in
quantities roughly equivalent to dried minced onion.
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Soups:
Stews:
Fish: |
1 or 2 tablespoons
in 3 to 4 litres of soup
1 tablespoon per
pound of meat
1 teaspoon per pound
of fish when poaching |
Other Info:
Leeks can also used in making a Bouquet Garni.
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Leeks, (bulb and lower-leaf portion), freeze-dried
Nutrient |
Units |
1 tbsp
-------
0.20 g |
|
Proximates |
|
|
|
Water |
g |
0.004 |
|
Energy |
kcal |
0.642 |
|
Energy |
kj |
2.686 |
|
Protein |
g |
0.030 |
|
Total lipid (fat) |
g |
0.004 |
|
Carbohydrate, by difference |
g |
0.149 |
|
Fiber, total dietary |
g |
0.021 |
|
Ash |
g |
0.012 |
|
Minerals |
|
|
|
Calcium, Ca |
mg |
0.720 |
|
Iron, Fe |
mg |
0.015 |
|
Magnesium, Mg |
mg |
0.322 |
|
Phosphorus, P |
mg |
0.692 |
|
Potassium, K |
mg |
4.800 |
|
Sodium, Na |
mg |
0.070 |
|
Zinc, Zn |
mg |
0.001 |
|
Copper, Cu |
mg |
0.001 |
|
Manganese, Mn |
mg |
0.005 |
|
Selenium, Se |
mcg |
0.011 |
|
Vitamins |
|
|
|
Vitamin C, total ascorbic acid |
mg |
0.236 |
|
Thiamin |
mg |
0.002 |
|
Riboflavin |
mg |
0.001 |
|
Niacin |
mg |
0.007 |
|
Pantothenic acid |
mg |
0.002 |
|
Vitamin B-6 |
mg |
0.002 |
|
Folate, total |
mcg |
0.732 |
|
Vitamin B-12 |
mcg |
0.000 |
|
Vitamin A, IU |
IU |
0.554 |
|
Vitamin A, RE |
mcg_RE |
0.056 |
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Lipids |
|
|
|
Fatty acids, total saturated |
g |
0.001 |
|
16:0 |
g |
0.001 |
|
18:0 |
g |
0.000 |
|
Fatty acids, total monounsaturated |
g |
0.000 |
|
18:1 undifferentiated |
g |
0.000 |
|
Fatty acids, total polyunsaturated |
g |
0.002 |
|
18:2 undifferentiated |
g |
0.001 |
|
18:3 undifferentiated |
g |
0.001 |
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Cholesterol |
mg |
0.000 |
|
Amino acids |
|
|
|
Tryptophan |
g |
0.000 |
|
Threonine |
g |
0.001 |
|
Isoleucine |
g |
0.001 |
|
Leucine |
g |
0.002 |
|
Lysine |
g |
0.002 |
|
Methionine |
g |
0.000 |
|
Cystine |
g |
0.001 |
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Phenylalanine |
g |
0.001 |
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Tyrosine |
g |
0.001 |
|
Valine |
g |
0.001 |
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Arginine |
g |
0.002 |
|
Histidine |
g |
0.001 |
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Alanine |
g |
0.001 |
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Aspartic acid |
g |
0.003 |
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Glutamic acid |
g |
0.005 |
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Glycine |
g |
0.001 |
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Proline |
g |
0.001 |
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Serine |
g |
0.002 |
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