Leek

FROM TURKEY TO THE WORLD

Leek is used as a winter vegetable in Turkey and produced and consumed in all the regions. Especially where the continental climate prevails, it constitutes an essential part of winter vegetable consumption and nutrition. It is the most stable vegetable in production and price among vegetables. This feature can be easily determined when its production is examined over the years. It is seen that this vegetable, which was consumed only in the winter season and whose production was made accordingly, until a few years ago, started to be produced and consumed in large part of the year due to the feature of being a vegetable that can be made in all seasons. It is estimated that this application will increase rapidly.

Location

Turkey

Min. Purc. Amt.

2 tons

Shipping to

All Countries

Size

Large

Offer in 48 Hours

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Cold Chain

Kilogram

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ADDITIONAL INFORMATION

Import Leek from Turkey

Leeks are linked to garlic, chives, shallots, and onions since they are alliums. You can know by tasting them. They have a sweet, oniony taste that complements soups, stews, pasta, and other dishes. Because they're milder than most other alliums, I like to eat them on their own. They create an unexpected and wonderful side dish when grilled or roasted. If you prefer to serve them this way, make sure to use exceptionally fresh, peak-season leeks. They are most beautiful in the fall and spring. Turkey is a leading country in leek production.

Ways to Consume

Leeks may be cooked in a variety of ways, including roasting, grilling, and sautéing. Slice them in half lengthwise, clean and dry thoroughly, then grill both sides over medium-high until well-charred and tender. To sauté them, use the chopping process and reheat a glug of olive oil in a big pan over medium heat. Cook, occasionally stirring, until the leeks soften, about 5 minutes.

Health Benefits of Leek

Leeks are high in flavonoids, particularly kaempferol. Flavonoids are antioxidants with anti-inflammatory, anti-diabetic, and anti-cancer effects, among other health advantages. Plants of the allium family may be linked to a decreased risk of some malignancies. Prostate, stomach, colon, and esophageal cancers are less common in those who eat a lot of garlic, shallots, chives, onions, and leeks. The antioxidants in allium veggies, according to researchers, repair damaged DNA. Leeks are high in Vitamin K, which may help prevent osteoporosis.