With its popularity, leeks gained other attributions. Now, in addition to serving as a complement to culinary dishes, it can also be used in the preparation of tea. In fact, this benefit is achieved due to the great properties of the plant, bringing you positive effects for the functioning of the body.
Leek: components, properties and benefits
A food rich in vitamins A, C and the B complex, leek also has other nutritional elements such as folic acid and minerals such as magnesium, zinc, calcium, potassium, iron and phosphorus. All these components make this vegetable a food with anti-inflammatory and immune system strengthening capabilities.
In addition, this vegetable has a digestive effect thanks to the dietary fibers present in its composition. In this way, leek is used in the metabolism of food, in the digestive functions and also in the control of satiety, prolonging the feeling of hunger. It can also act as a diuretic and works to prevent ovarian cancer.
Another great function of the vegetable is related to its role in the body of pregnant women. This is because it has a low fat content and a vasodilator, thus enabling the functioning of the bloodstream and preventing the onset of eclampsia.
Leek can also be used to combat poor digestion, flu, strokes, high blood pressure and the negative evolution of the clinical condition of diabetic patients.
How to prepare tea?
- 3 stalks of leeks;
- 1 liter of water;
- Lemon to taste (optional).
Bring the water to a boil and when the boiling process has started, add the leeks. After cooking the vegetable, removes the mixture from the heat and strain the liquid substance.
Then add lemon juice to improve the taste. In the case of pregnant women, this last item can be dispensed with. The tip is to consume a cup of tea in the afternoon, while still fasting. And distribute the rest throughout the day. It is noteworthy that the day’s leftover should be discarded.