Leek raw
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 36 kcal
- Energy (kilojoule)
- 151 kJ
- Protein (Nx6.25)
- 2.14 g
- Fat
- 0.25 g
- Carbohydrate, available
- 5 g
- Fibre, dietary, total
- 2.2 g
Complete nutrient values
138 of 138 nutrients · per 100 g
No nutrient found.
| Nutrient | Value | Original value | Data source | Reference | BLS calculation |
|---|---|---|---|---|---|
| Energy (kilojoule) | 151 kJ/100 g | 151 | 1 | — | ENERCJ[kJ] = 17*PROT625[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 13*OA[g] + 10*POLYL[g] + 8*OLSAC[g] + 8*FIBT[g]immer berechnet / always calculated |
| Energy (kilocalorie) | 36 kcal/100 g | 36 | 1 | — | ENERCC[kcal] = 4*PROT625[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 3*OA[g] + 2.4*POLYL[g] + 2*OLSAC[g] + 2*FIBT[g]immer berechnet / always calculated |
| Water | 90.4 g/100 g | 90.4 | 2 | 1 | |
| Protein (Nx6.25) | 2.14 g/100 g | 2.14 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 0.25 g/100 g | 0.25 | 4 | 3 | |
| Carbohydrate, available | 5 g/100 g | 5 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 2.2 g/100 g | 2.2 | 5 | — | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alcohol (Ethanol) | 0 g/100 g | 0 | 6 | — | |
| Organic acids, total | 0.222 g/100 g | 0.222 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 0.7 g/100 g | 0.7 | 2 | 4 | |
| Vitamin A, retinol equivalents (RE) | 90 µg/100 g | 90 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 45 µg/100 g | 45 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 0 µg/100 g | 0 | 6 | — | |
| Beta-carotene | 534 µg/100 g | 534 | 2 | 5 | |
| Carotenoids, excluding beta-carotene | 10 µg/100 g | 10 | 2 | 6 | |
| Vitamin D | 0 µg/100 g | 0 | 1 | — | VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated |
| Vitamin D3 (cholecalciferol) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin D2 (ergocalciferol) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin E (alpha-tocopherol) | 0.35 mg/100 g | 0.35 | 4 | 7 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 0.35 mg/100 g | 0.35 | 4 | 8 | |
| Beta-tocopherol | — mg/100 g | - | — | — | |
| Gamma-tocopherol | — mg/100 g | - | — | — | |
| Delta-tocopherol | — mg/100 g | - | — | — | |
| Alpha-tocotrienol | — mg/100 g | - | — | — | |
| Vitamin K | 54 µg/100 g | 54 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 54 µg/100 g | 54 | 4 | 9 | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B1 (thiamine) | 0.05 mg/100 g | 0.05 | 4 | 7 | |
| Vitamin B2 (riboflavin) | 0.03 mg/100 g | 0.03 | 4 | 8 | |
| Niacin equivalents | 0.7 mg/100 g | 0.7 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0.3 mg/100 g | 0.3 | 4 | 7 | |
| Pantothenic acid | 0.15 mg/100 g | 0.15 | 4 | 8 | |
| Vitamin B6 | 140 µg/100 g | 140 | 4 | 7 | |
| Biotin | 3 µg/100 g | 3 | 4 | 8 | |
| Folate equivalent | 64 µg/100 g | 64 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 64 µg/100 g | 64 | 2 | 10 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin C | 24 mg/100 g | 24 | 3 | 11 | |
| Salt (sodium chloride) | 0.0012 g/100 g | 0.0012 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | — mg/100 g | <LOQ | 4 | 8 | |
| Chloride | 24 mg/100 g | 24 | 3 | 11 | |
| Potassium | 275 mg/100 g | 275 | 2 | 4 | |
| Calcium | 42 mg/100 g | 42 | 2 | 12 | |
| Magnesium | 7 mg/100 g | 7 | 4 | 8 | |
| Phosphorus | 23 mg/100 g | 23 | 4 | 8 | |
| Sulphur | — mg/100 g | - | — | — | |
| Iron | 0.4 mg/100 g | 0.4 | 2 | 13 | |
| Zinc | 0.2 mg/100 g | 0.2 | 2 | 14 | |
| Iodide | 1 µg/100 g | 1 | 2 | 15 | |
| Copper | 40 µg/100 g | 40 | 2 | 16 | |
| Manganese | 170 µg/100 g | 170 | 2 | 17 | |
| Fluoride | 10 µg/100 g | 10 | 3 | 11 | |
| Chromium | 3 µg/100 g | 3 | 4 | 18 | |
| Molybdenum | 10 µg/100 g | 10 | 4 | 18 | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | 0.048 g/100 g | 0.048 | 4 | 19 | |
| Lactic acid | 0 g/100 g | 0 | 6 | — | |
| Malic acid | 0.174 g/100 g | 0.174 | 4 | 19 | |
| Tartaric acid | — g/100 g | <LOD | 4 | 19 | |
| Polyols, total | — g/100 g | - | — | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannitol | — g/100 g | - | — | — | |
| Sorbitol | — g/100 g | - | — | — | |
| Xylitol | — g/100 g | - | — | — | |
| Monosaccharides, total | 3.6 g/100 g | 3.6 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 1.6 g/100 g | 1.6 | 4 | 8 | |
| Fructose | 2 g/100 g | 2 | 4 | 8 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharides, total | 0.2 g/100 g | 0.2 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 0.2 g/100 g | 0.2 | 4 | 7 | |
| Maltose | — g/100 g | <LOQ | 4 | 8 | |
| Lactose | 0 g/100 g | 0 | 4 | 7 | |
| Sugars (mono- and disaccharides), total | 3.8 g/100 g | 3.8 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharides, available | — g/100 g | - | — | — | |
| Starch (starch, glycogen, dextrins) | 1 g/100 g | 1 | 4 | 7 | |
| Fibre, low molecular weight | — g/100 g | - | — | — | |
| Fibre, high molecular weight | 2.2 g/100 g | 2.2 | 5 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 1.7 g/100 g | 1.7 | 5 | — | |
| Fibre, water-soluble | 0.5 g/100 g | 0.5 | 5 | — | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 0.044 g/100 g | 0.044 | 1 | — | FASAT[g]=F4:0[g]+F6:0[g]+F8:0[g]+F10:0[g]+F12:0[g]+F14:0[g]+F15:0[g]+F16:0[g]+F17:0[g]+F18:0[g]+F20:0[g]+F22:0[g]+F24:0[g]immer berechnet / always calculated |
| Fatty acid C4:0 (butyric acid) | — g/100 g | - | — | — | |
| Fatty acid C6:0 (caproic acid) | — g/100 g | - | — | — | |
| Fatty acid C8:0 (caprylic acid) | — g/100 g | - | — | — | |
| Fatty acid C10:0 (capric acid) | 0.0004 g/100 g | 0.0004 | 4 | 20 | |
| Fatty acid C12:0 (lauric acid) | — g/100 g | - | — | — | |
| Fatty acid C14:0 (myristic acid) | — g/100 g | - | — | — | |
| Fatty acid C15:0 (pentadecylic acid) | 0.0004 g/100 g | 0.0004 | 4 | 20 | |
| Fatty acid C16:0 (palmitic acid) | 0.0406 g/100 g | 0.0406 | 4 | 20 | |
| Fatty acid C17:0 (margaric acid) | — g/100 g | - | — | — | |
| Fatty acid C18:0 (stearic acid) | 0.00091 g/100 g | 0.00091 | 4 | 20 | |
| Fatty acid C20:0 (arachidic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:0 (behenic acid) | 0.001 g/100 g | 0.001 | 4 | 20 | |
| Fatty acid C24:0 (lignoceric acid) | 0.001 g/100 g | 0.001 | 4 | 20 | |
| Fatty acids, monounsaturated, total | 0.0098 g/100 g | 0.0098 | 1 | — | FAMS[g]=F14:1CN5[g]+F16:1CN7[g]+F18:1CN7[g]+F18:1CN9[g]+F20:1CN9[g]+F22:1CN9[g]immer berechnet / always calculated |
| Fatty acid C14:1 n-5 cis (myristoleic acid) | — g/100 g | - | — | — | |
| Fatty acid C16:1 n-7 cis (palmitoleic acid) | 0.00044 g/100 g | 0.00044 | 4 | 20 | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 0.0094 g/100 g | 0.0094 | 4 | 20 | |
| Fatty acid C20:1 n-9 cis (gondoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:1 n-9 cis (erucic acid) | — g/100 g | - | — | — | |
| Fatty acids, polyunsaturated, total | 0.104 g/100 g | 0.104 | 1 | — | FAPU[g]=F18:2C9T11[g]+F18:2CN6[g]+F20:2CN6[g]+F18:3CN3[g]+F18:3CN6[g]+F20:3CN6[g]+F18:4CN3[g]+F20:4CN6[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fatty acids, polyunsaturated, n-3 (omega-3), total | 0.013 g/100 g | 0.013 | 1 | — | FAPUN3[g]=F18:3CN3[g]+F18:4CN3[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fatty acid C18:3 n-3 all-cis (alpha-linolenic acid) | 0.013 g/100 g | 0.013 | 4 | 20 | |
| Fatty acid C18:4 n-3 all-cis (stearidonic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid) | 0 g/100 g | 0 | 6 | — | |
| Fatty acid C22:5 n-3 all-cis (docosapentanoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:6 n-3 all-cis (docosahexanoic acid) | 0 g/100 g | 0 | 6 | — | |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 0.091 g/100 g | 0.091 | 1 | — | FAPUN6[g]=F18:2CN6[g]+F18:3CN6[g]+F20:2CN6[g]+F20:3CN6[g]+F20:4CN6[g]immer berechnet / always calculated |
| Fatty acid C18:2 n-6 cis,cis (linoleic acid) | 0.091 g/100 g | 0.091 | 4 | 20 | |
| Fatty acid C18:2 conjugated, cis 9,trans 11 (conjugated linoleic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:3 n-6 all-cis (gamma-linolenic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:2 n-6 cis,cis (eicosadienoic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:3 n-6 all-cis (dihomo-gamma-linolenic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:4 n-6 all-cis (arachidonic acid) | — g/100 g | - | — | — | |
| Fatty acids, others | 0.0157 g/100 g | 0.0157 | 4 | 20 | |
| Cholesterol | 0 mg/100 g | 0 | 6 | — | |
| Amino acids, essential, total | 0.669 g/100 g | 0.669 | 1 | — | AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated |
| Alanine | 0.155 g/100 g | 0.155 | 3 | 11 | |
| Arginine | 0.116 g/100 g | 0.116 | 3 | 11 | |
| Aspartic acid, including asparagine | 0.193 g/100 g | 0.193 | 3 | 11 | |
| Cysteine | 0.012 g/100 g | 0.012 | 3 | 11 | |
| Glutamic acid, including glutamine | 0.386 g/100 g | 0.386 | 3 | 11 | |
| Glycine | 0.075 g/100 g | 0.075 | 3 | 11 | |
| Histidine | 0.039 g/100 g | 0.039 | 3 | 11 | |
| Isoleucine | 0.077 g/100 g | 0.077 | 3 | 11 | |
| Leucine | 0.131 g/100 g | 0.131 | 3 | 11 | |
| Lysine | 0.139 g/100 g | 0.139 | 3 | 11 | |
| Methionine | 0.029 g/100 g | 0.029 | 3 | 11 | |
| Phenylalanine | 0.063 g/100 g | 0.063 | 3 | 11 | |
| Proline | 0.067 g/100 g | 0.067 | 3 | 11 | |
| Serine | 0.075 g/100 g | 0.075 | 3 | 11 | |
| Threonine | 0.076 g/100 g | 0.076 | 3 | 11 | |
| Tryptophan | 0.022 g/100 g | 0.022 | 3 | 11 | |
| Tyrosine | 0.038 g/100 g | 0.038 | 3 | 11 | |
| Valine | 0.093 g/100 g | 0.093 | 3 | 11 | |
| Nitrogen, total | 0.2 g/100 g | 0.2 | 2 | 21 |
Data source · Reference
Data source
- Formelberechnung
- Aggregation
- Nährstoffdatenbank
- Literatur
- Analyse
- Logische Null
Reference
- Stalikas, C. D., et al.; Multielement concentrations in vegetable species grown in two typical agricultural areas of Greece.; Science of the Total Environment; 1997; 206; 1#Priecina, L. and D. Karklina; Determination of major sugars in fresh and dried spices and vegetables using high performance liquid chromatography.; FOODBALT; 2014#Public Health England, Nutrient analysis of fruits and vegetables. 2017#Shohag, M. J. I., et al.; Folate Content and Composition of Vegetables Commonly Consumed in China.; Journal of Food Science; 2012; 77; 11
- Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Tsiaganis MC, Laskari K, Melissari E; Fatty acid composition of Allium species lipids; Journal of Food Composition and Analysis; 2006
- Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Public Health England, Nutrient analysis of fruits and vegetables. 2017
- Hart DJ, Scott KJ; Development and evaluationof an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK; Food Chemistry; 1995; 54#Heinonen MI, Ollilainen V, Linkola EK, Varo PT, Koivistoinen; Carotenoids in Finnish Foods: Vegetables, Fruits, and Berries; Journal of Agricultural and Food Chemistry; 1989; 37
- Converted value from: Hart DJ, Scott KJ; Development and evaluationof an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK; Food Chemistry; 1995; 54#Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017
- Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017
- Public Health England, Nutrient analysis of fruits and vegetables. 2017
- Koivu,T.J.; Piironen, V.I.; Henttonen, S.K.; Mattila; P.H.); Determination of Phylloquinone in Vegetables, Fruits, and Berries by High-Performance Liquid Chromatography with Electrochemical Detection; J. Agric. Food Chem.; 1997; 45; 12
- Converted value from: Yon M.,Hyun T.H.; Folate content of foods commonly consumed in Korea measured after trienzyme extraction; Nutrition Research; 2003; 23#Melse-Boonstra A, Verhoef P, Konings EJM, Van Dusseldorp M, Matser A, Hollman PCH, Meyboom S, Kok FJ, West CE; Influence of processing on total, monoglutamate and polyglutamate folate contents of leeks, cauliflower, and green beans.; J Agr Food Chem; 2002; 50; 12#Public Health England, Nutrient analysis of fruits and vegetables. 2017#Shohag, M. J. I., et al.; Folate Content and Composition of Vegetables Commonly Consumed in China.; Journal of Food Science; 2012; 77; 11#Müller H.; Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC); Z Lebensm Unters Forsch; 1993; 196#Converted value from: Phillips KM, Rasor AS, Ruggio DM, Amanna KR; Folate content of different edible portions of vegetables and fruits; Nutrition and Food Science; 2008
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Public Health England, Nutrient analysis of fruits and vegetables. 2017#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980
- Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Public Health England, Nutrient analysis of fruits and vegetables. 2017#Converted value from: BVL; Lebensmittel Monitoring 2016; 2016
- Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#Converted value from: BVL; Lebensmittel Monitoring 2004; 2004#Converted value from: BVL; Lebensmittel Monitoring 2013; 2013#Public Health England, Nutrient analysis of fruits and vegetables. 2017
- Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021#National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
- Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#Converted value from: BVL; Lebensmittel Monitoring 2004; 2004#Converted value from: BVL; Lebensmittel Monitoring 2013; 2013#Public Health England, Nutrient analysis of fruits and vegetables. 2017#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980
- Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Converted value from: BVL; Lebensmittel Monitoring 2016; 2016#Converted value from: BVL; Lebensmittel Monitoring 2013; 2013
- Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980
- Herrmann K.; Die Säuren der Gemüsearten; Ernährungs-Umschau; 1989; 36; 6
- Converted value from: Tsiaganis MC, Laskari K, Melissari E; Fatty acid composition of Allium species lipids; Journal of Food Composition and Analysis; 2006
- Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017#Converted value from: Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.