Are Leeks part of the SuperFood Clan?
by Ute Jarlik
It’s this time of year: the Leeks are ready to be harvested and we have some local ones from the Rising River Farm, which are exceptional in taste and looks.
Leeks are part of the onion family, are easy to grow and are filled with goodness for our bodies. They are milder and sweeter than onions and can be eaten cooked and raw. Personally I love them sauteed as a base for any stir fry and very thin sliced raw in salads. And who has not heard of Potato-Leek Soup?!????
This vegetable is rich in flavonoids, especially one called kaempferol. Flavonoids are antioxidants and have anti-inflammatory properties. Leeks may also have anti-cancer properties besides other health benefits – the list is long….
Leeks are high in beta-carotene, which converts into vitamin A in the body, which can provide increased protection from the sun and a lower risk of sunburn. Leeks are also a natural diuretic as they contain many sulfur compounds that help the liver gently cleanse the body. Digestion of this vegetable is slow due to their high fiber content which helps to regulate the blood sugar levels naturally.
The fiber content in leek improves the microbiome in our gut as it supplies soluble fiber which acts as a prebiotic to feed the beneficial bacteria. And leek contains allicin which is the famous ingredient in garlic. Among other things, allicin is a potent antimicrobial that can help reduce pathogenic microbes in the gut. YAY : a happy and healthy gut microbiome is a foundation for great skin.
So, Yes, Leek is considered a SuperFood !!!
Eat them Leeks, Friends!!