Green onion

Leek - (lat. ? Lliump? Rrum) - biennial herb; a species of the genus Onion (Allium) of the Alliaceae subfamily. Leek is a spicy vegetable characterized by a high content of nutrients such as calcium, potassium, sulfur, iron, magnesium and phosphorus salts. In addition, the plant is rich in essential oils, vitamins (thiamine, carotene, riboflavin) and vegetable protein. Leek is second only to garlic and onions. The thickened bases of the leaves, which form a thick false stem, are eaten. The green part of the leek is healthy and tasty. It is used for making soups, leek puree, various cheese salads, sauces, served with meat, used for making various pastes, etc. Some gourmets value leeks, cooked like asparagus - fried in oil with breadcrumbs, used for salads, sauces, in the canning and food concentrate industry. Caloric content - 33.0 kcal per 100g of the product: proteins - 2.0g; fats - 0g; carbohydrates - 8.0 g Size: 5 - 10 mm Color: green Taste: mildly pungent Odor: intense sweetish Quality categories: first grade Country of origin: China