The leek season is open! Whether in pregnant women for the development of the fetus, in growing children, or convalescent people, this vegetable remains an essential food for health, recognized for its benefits. Rich in water, potassium and low in sodium, leeks play an important diuretic role. Thanks to its great fiber resource, it stimulates and helps regulate your intestinal transit. Leek provides a good supply of energy, acts on the nervous system, and reduces fatigue. It can be cooked in many ways!
Different varieties
The harvest moments are not to be neglected. Harvested in fall or winter, leeks will be much larger than in spring. To choose them well, make sure that their stems are straight, fleshy, firm and white. The leek must not contain brownish spots. Prefer green leaves, neither too wilted, nor too yellowed and especially not dried out. While it is often recommended to cook the green part, which is rich in fiber, the white part remains interesting because it is sweeter. Here are some recipe ideas to put a little health on your plate!
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