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Leeks, (bulb and lower leaf-portion), raw
Carbohydrates 14.15 g Proteins 1.5 g Fats 0.3 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 57 kcal Protein 6 kcal Fat 3 kcal
Histidine 0.025 g Isoleucine 0.052 g Leucine 0.096 g Lysine 0.078 g Methionine 0.018 g Phenylalanine 0.055 g Threonine 0.063 g Tryptophan 0.012 g Valine 0.056 g
Total polyunsaturated 0.166 g Omega 3 (n-3) 0.099 g Omega 6 (n-6) 0.067 g Total monounsaturated 0.004 g Total saturated 0.04 g Total trans 0 g Cholesterol 0 mg
Vitamin C 12 mg Folate, total 64 µg Folate, DFE 64 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.03 mg Vitamin B-3 (Niacin) 0.4 mg Vitamin B-5 (Pantothenic acid) 0.14 mg Vitamin B-6 0.233 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) 83 µg Vitamin E (alpha-tocopherol) 0.92 mg Vitamin D (D2 + D3) 0 IU Vitamin K (phylloquinone) 47 µg
Calcium, Ca 59 mg Iron, Fe 2.1 mg Magnesium, Mg 28 mg Phosphorus, P 35 mg Potassium, K 180 mg Sodium, Na 20 mg Zinc, Zn 0.12 mg Copper, Cu 0.12 mg Manganese, Mn 0.481 mg Selenium, Se 1 µg
n-6 : n-3 ratio:
1 : 1.4
The red-green bar above represents how much omega 6 (in red) is present, versus omega 3 (in green). Idealy they should be in equal proportion 1:1 (half red and half green).
n-6 / n-3 proportion:
0.68
Lower is better: ≤ 1 is best, ≤ 4 is ok, > 4 means too much omega 6, replace or combine with higher omega 3 ingredients to balance out.
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