Onion, Leek • Scientific Name: Allium Ampeloprasum Var

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a company ® Onion, Leek • Scientific Name: Allium ampeloprasum var. porrum • Phytochemical: Allium Compounds. • Skin Texture: Base is similar in texture to an onion with flat smooth-skinned stalk. • Shape: Leeks look like large green onions, with a white onion base and long light green stalk of bundled leaf Purchasing Specifications sheaths. • Taste: Milder and sweeter than the common onion, they Availability: Storage/Handling: provide complexity, sweetness and body to a dish. Year round • Ethylene Producer: No • Flesh Description: The edible portions are the white onion • Ethylene Sensitive: No base and light green stalk. Growing Regions: • Outside Coloring: White base and green stalks. USA • Water Sprinkle: No • Odor Producer: Yes Receiving Information: • Ripens After Harvest: No • Bulbed ends; woody texture: • Mist: Yes These are indications of age. • Odor Sensitive: No Choose smaller-size leeks with fairly straight white bases. • Storage: Store with sufficient air circulation at proper tempera- • Wilting: Indication of storage in ture. Nutrition Facts an area with low humidity. • Leeks should not be kept with • Yellowing; rapid decay: Indica- figs and grapes as their odor Serving Size: 1 leek tion of storage at high tempera- may be absorbed by them. tures or exposure to ethylene. Amount Per Serving Keep leeks away from ethylene- Calories 54 Fat Calories producing produce and ripening rooms. % Daily Value* Total Fat 0 g Sat Fat 0 g Trans Fat Cholesterol 0 mg Sodium 18mg 1% Total Carbohydrates 13g 10% Dietary Fiber 2g 6% Sugars 3g Protein 1g 3% Potassium 160mg 3% Vitamin A 11% Vitamin C 14% Calcium 5% Iron 10% *Percent Daily Values are based on a Prepared for customer use only. May not be duplicated or redistributed without permission. 2,000-calorie diet. Sources: PMA & USDA | www.freshpoint.com.

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Comparison of Chemical Composition of Selected Cultivars of White, Yellow and Red Onions G
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