Benefits of leek –

(Izabela Rutkowski | Unsplash/Playback)

Leek is widely used in pasta, sauces, meats, risottos and soups because of its flavor. But making our recipes tastier is not the vegetable’s only strong point, you know?

For those who don’t know it, it belongs to the same family as garlic and onions, and can be eaten raw or cooked. According to nutritionist Dani Borges (@daniborgesfit), leek “is a source of important minerals, such as calcium, iron, potassium, magnesium, zinc and copper, which are essential for the health of the bone structure, muscles and cardiovascular system. ”. In addition, he is a great ally in the search for immunity, as he also has a lot of vitamin C.

Not to mention the fibers, also present in the food. “They help keep the digestive system functioning. Soluble fibers, for example, develop a kind of gel in the stomach, which prolongs the feeling of satiety. Another positive point is that the leek also has prebiotics, which are components that stimulate the proliferation of ‘good bacteria’ in the intestine, helping the functioning of the intestinal flora”, reveals the nutritionist.

For pregnant women, leek is also a great ally. “It helps in the formation of the nervous system of the fetus. Because it has folic acid, it strengthens the skin, nails and hair”, emphasizes Dani.