Energy 61 kcal, Protein 1.50 g, Total Fat 0.30 g, Carbohydrates 14.15 g, Dietary Fiber 1.8 g, Folates 64 μg, Niacin 0.400 mg, Pantothenic acid 0.140 mg, Pyridoxine 0.233 mg, Riboflavin 0.030 mg, Thiamin 0.060 mg, Vitamin A 1667 IU, Vitamin C 12 mg, Vitamin E 0.92 mg, Vitamin K 47 μg, Potassium 180 mg, Calcium 59 mg.
Leeks possess significant amounts of anti-oxidants such as diallyl disulfide, diallyl trisulfide, and allyl propyl disulfide. The compounds convert to allicin by enzymatic reaction when the leek-stalk was subjected to crushing, cutting, etc. Allicin is found to reduce cholesterol formation and it also has an anti-bacterial, anti-viral and anti-fungal effect. Also, it helps decrease the overall risk of coronary artery disease, peripheral vascular diseases, and stroke.