April 28, 2017 / 21:00
WHY SHOULD I EAT ..... ?
Leeks are allium vegetables that are closely related to onions, garlic, shallots, and scallions. With a milder flavor and larger size,
28 March 2014 Friday 00:48
Leeks are allium vegetables that are closely related to onions, garlic, shallots, and scallions. With a milder flavor and larger size, they work well added to everything from salads to soups, where they add beneficial fiber and bulk along with vitamins, minerals, and antioxidant polyphenols.
Leeks are versatile, tasty, and easy to prepare, so don't let their relative unfamiliarity deter you. Leeks have much to offer in the way of good health and, like garlic, it's thought that much of their therapeutic effect comes from its sulfur-containing compounds, such as allicin.
- Allicin is not only anti-bacterial, anti-viral and anti-fungal, but research has revealed that as allicin digests in your body, it produces sulfenic acid, a compound that neutralize dangerous free radicals faster than any other known compound.
- Leeks also contain kaempferol, a natural flavonol that's also found in broccoli, kale, and cabbage. Kaempferol is impressive in its broad yet powerful potential to boost human health. Research has linked it not only to a lower risk of cancer but also a lower risk of numerous chronic diseases.
- Kaempferol, and by association, leeks, is also known to protect blood vessel linings from damage, possibly by increasing production of nitric oxide (NO), which helps blood vessels to dilate and relax.
- Consuming large amounts of allium vegetables, including leeks, has also been shown to reduce the risk of gastric cancer significantly as well as potentially colorectal cancer.
- Leeks contain notable quantities of vitamins A and K, along with healthy amounts of folic acid, niacin, riboflavin, magnesium, and thiamin. Adequate intake of leeks during pregnancy may help prevent neural tube defects in newborns. B vitamins in leeks, in particular, may support heart health by keeping levels of homocysteine in balance (elevated levels of homocysteine are associated with heart disease, blood clots, and stroke).
- Leeks also provide a concentrated source of antioxidants, even when compared to other antioxidant-rich foods. For instance, leeks have a total polyphenol content (TPC) of 33 milligrams per 100 grams of fresh edible portion. By comparison, red bell peppers' TPC is 27 milligrams and carrots' 10 milligrams.
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