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Italians consume a million and a half tons of spaghetti every year

Leeks, (bulb and lower leaf-portion), cooked, boiled, drained, without salt
» Vegetables and Vegetable Products

Nutrient Amount per 124.0g Proximates Water 112.59 g Energy 38 kcal Energy 161 kj Protein » 1.00 g Essential amino acids Tryptophan 0.007 g Threonine 0.042 g Isoleucine 0.035 g Leucine 0.064 g Lysine 0.052 g Methionine 0.012 g Phenylalanine 0.037 g Valine 0.038 g Histidine 0.017 g Non-essential amino acids Cystine 0.017 g Tyrosine 0.027 g Arginine 0.052 g Alanine 0.050 g Aspartic acid 0.094 g Glutamic acid 0.153 g Glycine 0.046 g Proline 0.045 g Serine 0.062 g Total lipid (fat) » 0.25 g Fatty acids, total saturated » 0.033 g 16:0, Hexadecanoic, Palmitic 0.031 g 18:0, Octadecanoic, Stearic 0.001 g Fatty acids, total unsaturated » Fatty acids, total monounsaturated » 0.004 g 18:1 undifferentiated, Octadecenoic, Oleic 0.004 g Fatty acids, total polyunsaturated » 0.138 g 18:2 undifferentiated, Octadecadienoic, Linoleic 0.056 g 18:3 undifferentiated, Octadecatrienoic, Linolenic 0.082 g Ash 0.71 g Total carbohydrate » 9.45 g Fiber, total dietary 1.2 g Minerals Calcium, Ca 37 mg Iron, Fe 1.36 mg Magnesium, Mg 17 mg Phosphorus, P 21 mg Potassium, K 108 mg Sodium, Na 12 mg Zinc, Zn 0.07 mg Copper, Cu 0.077 mg Manganese, Mn 0.306 mg Selenium, Se 0.6 mcg Vitamins Vitamin C, total ascorbic acid 5.2 mg Vitamin B1 (Thiamin) 0.032 mg Vitamin B2 (Riboflavin) 0.025 mg Niacin 0.248 mg Pantothenic acid 0.089 mg Vitamin B-6 0.140 mg Folate, total 30 mcg Folate, food 30 mcg Folate, DFE 30 mcg Vitamin A, IU 57 IU Vitamin A, RAE 2 mcg

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