LEEKS —- Contain high concentrations of Antioxidant Polyphenols
The Antioxidant Polyphenol is a flavonoid known as kaempfer
Kaempfer helps protect blood vessel linings.
All LEEKS contain Lutein and Zeaxanthing. Leeks are considered a good course of these nutrients.
The main factors influencing the lutein and zeaxanthin content in leeks and other vegetables are:
Growing Conditions such as climate and farming practices.
Harvest Time or season of the year.
Degree of Ripeness and the intensity of leaf pigment.
FOCUS ON THE DARK GREEN PARTS OF THE LEEK
Dark Green - higher pigment content. - Also to increase bioavailability - light cooking.
How leeks fight inflammation
Flavonoids: Leeks are high in flavonoids, a type of antioxidant that has anti-inflammatory properties.
Organosulfur compounds: Similar to garlic and onions, leeks contain sulfur compounds like allicin, which have antioxidant and anti-inflammatory effects.
LeeksLeeks contain varying levels of the antioxidant quercetin, with concentrations typically around 0.9 to 20 mg per 100g of fresh weight in cultivated leeks, depending on the specific part of the plant and growing conditions.
Quercetin levels differ by plant part:
Green leaves generally have higher concentrations of polyphenols and flavonoids compared to the white pseudo-stem.
One study reported a range of 49.09 mg/100 g to 207.56 mg/100 g for different layers of leek, with the outermost and innermost layers having the highest content.
Wild leeks (ramps) have been reported to contain much higher levels, around 50.2 mg/100g of fresh weight.
The concentration of quercetin in leeks, as in other vegetables, can vary based on species, growing environment, stage of development, and even post-harvest handling and preparation methods. Cooking methods may also affect the final amount available in the consumed food, though studies show quercetin in onions is not degraded by cooking, but can transfer into the cooking water.
Ramps (wild leeks) and cultivated leeks
Ramps are a distinct, hyper-seasonal, foraged delicacy with a powerful garlic-onion flavor, while store-bought leeks are milder, less pungent, and available year-round as a cultivated vegetable, with ramps offering broad, canoe-shaped leaves and a small bulb, compared to leeks' longer, thicker white stalks and flatter leaves. Ramps are prized for their short spring season, often called "wild leeks," but are a different species from the common leek, requiring careful foraging to avoid over-harvesting
(Source Ai)