Leek microgreens belong to the allium vegetable family and contain a unique combination of flavonoids and sulfur-containing nutrients. Closely related to garlic, onions, shallots, and scallions, the most powerful nutrient in Leeks is kaempferol, a flavonol that may help fight cancer.
Leeks are high in provitamin A carotenoids, including beta carotene. Your body converts these carotenoids into vitamin A, which is important for vision, immune function, reproduction, and cell communication.
They’re also a good source of vitamin K1, which is necessary for blood clotting and heart health.
Rich in vitamin C, which aids immune health, tissue repair, iron absorption, and collagen production, they offer around twice as much vitamin C as the same quantity of oranges.
Leeks are also a good source of manganese, which may help reduce premenstrual syndrome (PMS) symptoms and promote thyroid health. What’s more, they provide small amounts of copper, vitamin B6, iron, and folate.
This microgreen is hugely popular with chefs due to the mild onion flavor and visual appeal they bring to any dish.
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