Leeks are rich in allyl sulfides that have been found to reduce and even prevent the growth of tumors. Regular intake of leek can help reduce and prevent various kinds of cancers. Other vegetables in Allium family are also known for reducing cancer. Leeks are a good source of vitamin C, vitamin B6, vitamin K, iron and manganese. Vitamin C is known for aiding the formation of collagen and helping wounds to heal properly.
The folate in leeks, known as 5-methyltetrahydrofolate, is essential for pregnant women to consume. It also reduces homocysteine concentration within the blood. Homocysteine is a major contributor to various inflammatory conditions and increases chances of cardiovascular diseases such as atherosclerosis. Consuming leeks help protect blood vessels and the heart while decreasing levels of homocysteine.
These vegetables help to reduce blood pressure levels and prevent heart attacks. Kaempferol is a flavonoid in leeks that helps protect blood vessel lining from free radicals. It lowers chances of hypertension and encourages relaxation in blood vessels.
Leeks have low calorie content and provide a good amount of insoluble and soluble fiber. They are fat free despite their strong taste. Leeks are a great substitute or addition to recipes for those looking to lose weight. They are considerably easier for the digestive system to process than onions and can be used instead of onions in soups and other dishes.
The taste given by leeks is subtler and slightly sweeter than onions. Leeks are often used in salads, though they are excellent for enhancing salad dressings as well. They can also be added to stews and broths. Leeks can be sautéed lightly in olive oil or butter as a side dish to main meals in order to receive the associated health benefits of the vegetable.
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