New York Times, Recipes for Health, wonders why leeks are so underused in this country.
If you are one of those people who can’t tolerate an abundance of onions in a dish, try leeks instead. They’re milder, even though they contain many of the sulfur compounds present in onions that are difficult for some people to digest. But these compounds, also found in green garlic, are the source of many health benefits. Leeks contain other important nutrients as well, such as lutein and zeaxanthin, carotenoids that are being studied for their role in eye health. Leeks also are a good source of calcium, iron, magnesium, phosphorous, potassium, vitamin K, and a very good source of vitamin A.