Leeks taste smoother and milder than onions, and have higher concentration of vitamins K and A, iron, fiber, manganese. Generally, they provide beneficial support to vision, cognitive, and bone health.
White bulb and lighter green leaves of leek can be eaten raw or cooked. Remove roots and tough dark green leaves before cooking. Choose leeks that are upright with non-discolored bulbs.
Roast, stir/pan -fry, braise, boil, steam are some methods in cooking leeks.
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