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The leek is a vegetable that belongs, along with onion and garlic, to the genus Allium, currently placed in family Amaryllidaceae, subfamily Allioideae. Historically many scientific names were used for leeks, which are now treated as cultivars of Allium ampeloprasum. Two related
Cook with Leek
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The leek is a vegetable that belongs, along with onion and garlic, to the genus Allium, currently placed in family Amaryllidaceae, subfamily Allioideae. Historically many scientific names were used for leeks, which are now treated as cultivars of Allium ampeloprasum. Two related vegetables, elephant garlic and kurrat, are also cultivars of A. ampeloprasum, although different in their uses as food. The edible part of the leek plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk.
Based on shared molecular compounds · click to explore
What science says
compound effect
“Se-methylselenocysteine is the major selenocompound in selenium enriched plants such as garlic, onions, broccoli florets and sprouts, and wild leeks.”
Se-methylselenocysteine→is the major selenocompound→in selenium enriched plants such as garlic, onions, broccoli florets and sprouts, and wild leeks
“The AEDA results revealed that, in particular, onions and leek are important sources of gravy aroma compounds, adding particularly the very potent, gravy-like smelling 3-mercapto-2-methylpentan-1-ol to the overall aroma profile.”
onions and leek→are important sources of→gravy aroma compounds
“LAB were observed in three and two out of five ginger and leek samples, respectively, indicating that they can also be potential important LAB sources”
