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- Origin
As an edible herb leek was valued by ancient Egyptians, Jews and Greeks. It was spread over Europe by the Romans, who used to cultivate it. The homeland of garlic is believed to be Eastern Mediterranean. Leek is an unalienable part of Chinese cuisine. Leek is grown in China in very large quantities.
- Flavour
Leek does not have any scent and hotness. It has a tender and slightly sweet taste. Leek is also a dietary product.
- Usage
Leeks have a wide usage in cookery. It can be used for soups, leek puree, salads and sauces. It can be served with meat and pasta. Some people like leeks cooked the same way as asparagus. Leeks make a good addition to omelettes.
Leeks have a greater content of protein than regular onion. Leeks also contain proteins, calcium, phosphorus, iron, sodium, magnesium, carotene, vitamins B1, B2, PP and C. Leeks contain a particularly large quantity of vitamin B2.
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(NC)—If you experience fatigue after eating, or experience gas, bloating, heartburn, acid reflux, or nausea, you may be suffering from impaired digestion due to a lack of proper enzymes in your system.
Enzymes are produced by our bodies and act on food in the small intestine, stomach or mouth. Food enzymes are found in raw foods, which come equipped with some of the enzymes needed for their own digestion. However, enzymes are heat–sensitive––so cooking and processing can destroy 100 per cent of the naturally occurring enzymes in food. |
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