Leek

Raw leeks, bulb & lower leaves
Nutritional value per 100 g (3.5 oz)
Energy	255 kJ (61 kcal)
Carbohydrates	14.15 g
Sugars	3.9 g
Dietary fiber	1.8 g
Fat	0.3 g
Protein	1.5 g
Vitamins	Quantity %DV†
Vitamin A equiv. beta-Carotene lutein zeaxanthin	9% 83 μg 9%1000 μg 1900 μg
Thiamine (B1)	5% 0.06 mg
Riboflavin (B2)	2% 0.03 mg
Niacin (B3)	3% 0.4 mg
Pantothenic acid (B5)	3% 0.14 mg
Vitamin B6	14% 0.233 mg
Folate (B9)	16% 64 μg
Vitamin C	13% 12 mg
Vitamin E	6% 0.92 mg
Vitamin K	39% 47 μg
Minerals	Quantity %DV†
Calcium	5% 59 mg
Iron	12% 2.1 mg
Magnesium	7% 28 mg
Manganese	21% 0.481 mg
Phosphorus	3% 35 mg
Potassium	6% 180 mg
Other constituents	Quantity
Water	83 g
	Link to USDA Database entry
	†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

Leek
Leek
Genus	Allium
Species	Allium ampeloprasum L.
Cultivar group	Leek Group (other names are used, e.g., Porrum Group)
Cultivar	Many, see text

A leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek (syn. Allium porrum). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus Allium also contains the onion, garlic, shallot, scallion, chives,^[3] and Chinese onion. Three closely related vegetables, elephant garlic, kurrat and Persian leek or tareh, are also cultivars of A. ampeloprasum, although different in their uses as food.^[4]

^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 28 March 2024.
^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.
^ Block, E. (2010). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry. ISBN 978-0-85404-190-9.
^ "AllergyNet — Allergy Advisor Find". Allallergy.net. Archived from the original on 15 June 2010. Retrieved 14 April 2010.

Leek

Genus	Allium
Species	Allium ampeloprasum L.
Cultivar group	Leek Group (other names are used, e.g., Porrum Group)
Cultivar	Many, see text

Nutritional value per 100 g (3.5 oz)
Energy	255 kJ (61 kcal)

Carbohydrates	14.15 g
Sugars	3.9 g
Dietary fiber	1.8 g


Fat	0.3 g


Protein	1.5 g


Vitamins	Quantity %DV^†
Vitamin A equiv. beta-Carotene lutein zeaxanthin	9% 83 μg 9% 1000 μg 1900 μg
Thiamine (B1)	5% 0.06 mg
Riboflavin (B2)	2% 0.03 mg
Niacin (B3)	3% 0.4 mg
Pantothenic acid (B5)	3% 0.14 mg
Vitamin B6	14% 0.233 mg
Folate (B9)	16% 64 μg
Vitamin C	13% 12 mg
Vitamin E	6% 0.92 mg
Vitamin K	39% 47 μg


Minerals	Quantity %DV^†
Calcium	5% 59 mg
Iron	12% 2.1 mg
Magnesium	7% 28 mg
Manganese	21% 0.481 mg
Phosphorus	3% 35 mg
Potassium	6% 180 mg


Other constituents	Quantity
Water	83 g

Link to USDA Database entry
^†Percentages estimated using US recommendations for adults,^[1] except for potassium, which is estimated based on expert recommendation from the National Academies.^[2]