Leeks Are a Rich Source of Vitamin K
And Disease-Fighting Polyphenols
Leeks are the one vegetable I think everyone should eat nearly every day. In previous blogs, I have written about the high content of prebiotic fibers in leeks, which makes them the single best food for promoting a healthy microbiome. The combination of the promotion of healthy bacteria in our gut and the gentle anti-microbial effect of all the alliums (onion, garlic, ramps, leeks) is probably the most important medicinal effect of daily leek consumption.
But leeks are worth eating for many other reasons as well. Leeks are one of the richest vegetable sources of vitamin K, a fat-soluble vitamin that, among other things, directs the calcium to the bones instead of depositing it in soft tissues, such as our blood vessels. Vitamin K is also used in regulating the clotting of the blood (blood thinners try to inhibit vitamin K).
Leeks are also one of the richest natural sources of the active form of folate (a B vitamin) called 5MTHF. This form of folate is especially important for pregnant women, women who are considered becoming pregnant and anyone with the MTHF mutation, a common mutation that affects people’s ability to have healthy detoxification pathways.
Additionally, leeks have a high polyphenol content. Polyphenols are the disease-fighting chemicals, which the plant uses to ward off diseases and which humans have learned to make use of as well for disease prevention. All of these beneficial nutrients in leeks are found throughout the plant, not just in the while bulb. That is why our Leek Powder is a light green powder, as we always include some of the very beneficial (and flavorful) green tops as well. Leeks are also an ingredient in our Threefold Blend (Savory) Powder, which also returns to our lineup today.
In sum, while Leek Powder is one of our powders I would probably eat solely on the basis of its culinary value and flavor, you can be assured that it would make my Top 5 Beneficial Plant Foods list as well.
I sprinkle Leek Powder on eggs, in my soup, and atop broiled fish. See above for great ideas from customers.
Tom Cowan, M.D.