Carbohydrates and Nutrients in Leeks

Leeks are related to onions and garlic and come from the same scientific classification of plant bulbs, the Allium. Leeks contain many of the same beneficial phytonutrients as other members of this group, although there have not been many studies about the health benefits of leeks in particular.

Leeks have a mild, onion-like taste. In its raw state, the vegetable is crunchy and firm. You usually do not eat the tough dark green leaves just the white and light green parts.

Carbohydrate and Fiber Counts 

Leeks are considered a lower-carb vegetable in the full spectrum of vegetables. Here is the nutrient breakdown, according to USDA data.

Glycemic Index and Load for Leeks

The glycemic index of a food is an indicator of how much and how fast a food raises your blood sugar. As with most non-starchy vegetables, there is no scientific study of the glycemic index of leeks.

The glycemic load of a food is related to the glycemic index but takes serving size into account. A glycemic load of one is the equivalent of eating 1 gram of glucose. Since the computation of the glycemic load is based on the index, it is somewhat difficult to assign a glycemic load to leeks.

Health Benefits

Leeks are a very good source of vitamin K. The more of the green part that is eaten, the more vitamin K, vitamin A, manganese, vitamin C, and folate is ingested. Leeks are also good sources of phytonutrients such as flavonoids and polyphenols, which can protect cells from damage, lower risk of cardiovascular disease, and provide other health benefits. Leeks are especially high in a phytochemical called kaempferol, which has been shown to be protective for the linings of our blood vessels.

How to Cook With Leeks

Leeks are used a lot in Europe, people in North America are less familiar with them. They have a flavor similar to onions, but somewhat milder. They can be used in most recipes where onions would be used, and are wonderful in soups and stews. 

To prepare leeks, cut off the toughest green parts, and then slice them lengthwise to clean, as sand is often caught between the layers down near the bulb. Slice and cook as you would an onion.

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