United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  11247, Leeks, (bulb and lower leaf-portion), cooked, boiled, drained, without salt
heading Nutrient Unit
Value per 100 g

leek 124g

cup, chopped or diced 26g
Proximates Water g 90.80 112.59 23.61
Proximates Energy kcal 31 38 8
Proximates Protein g 0.81 1.00 0.21
Proximates Total lipid (fat) g 0.20 0.25 0.05
Proximates Carbohydrate, by difference g 7.62 9.45 1.98
Proximates Fiber, total dietary g 1.0 1.2 0.3
Proximates Sugars, total g 2.11 2.62 0.55
Minerals Calcium, Ca mg 30 37 8
Minerals Iron, Fe mg 1.10 1.36 0.29
Minerals Magnesium, Mg mg 14 17 4
Minerals Phosphorus, P mg 17 21 4
Minerals Potassium, K mg 87 108 23
Minerals Sodium, Na mg 10 12 3
Minerals Zinc, Zn mg 0.06 0.07 0.02
Vitamins Vitamin C, total ascorbic acid mg 4.2 5.2 1.1
Vitamins Thiamin mg 0.026 0.032 0.007
Vitamins Riboflavin mg 0.020 0.025 0.005
Vitamins Niacin mg 0.200 0.248 0.052
Vitamins Vitamin B-6 mg 0.113 0.140 0.029
Vitamins Folate, DFE µg 24 30 6
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 41 51 11
Vitamins Vitamin A, IU IU 812 1007 211
Vitamins Vitamin E (alpha-tocopherol) mg 0.50 0.62 0.13
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0 0.0
Vitamins Vitamin D IU 0 0 0
Vitamins Vitamin K (phylloquinone) µg 25.4 31.5 6.6
Lipids Fatty acids, total saturated g 0.027 0.033 0.007
Lipids Fatty acids, total monounsaturated g 0.003 0.004 0.001
Lipids Fatty acids, total polyunsaturated g 0.111 0.138 0.029
Lipids Fatty acids, total trans g 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0