This vegetable that Chinese people love is an effective blood tonic, hypoglycemic agent, and helps promote healthy digestion

This vegetable helps prevent heart disease, nourishes the eyes, is good for the brain as well as helps with healthy digestion and blood sugar control.

Leeks or baro onions are herbs that are easy to find at Vietnamese markets. Leeks have been eaten by Chinese people since 2,000 years ago and are still popular today, especially in the Northeast because of their unique aroma. Leeks are rich in nutrients, low in calories but contain many vitamins and minerals such as vitamin A, vitamin K1, vitamin C, manganese, folate. This vegetable can be used to stir-fry or cook soup, or make soup. cake.

Here are the health benefits of leeks that have been scientifically proven:

Good for digestion

This vegetable can improve digestive activity in the body by providing soluble fiber and prebiotic bacteria that keep the intestines healthy. Research shows that a diet rich in prebiotics can help the body absorb important nutrients, thereby promoting overall health. Organosulfur and flavonoid compounds prevent intestinal diseases.

Leeks are rich in nutrients, low in calories but contain many vitamins.

 Hypoglycemia

With low sodium content and no saturated fat or cholesterol, leeks are especially beneficial for diabetics. The high fiber content in leeks can also help regulate blood sugar levels, suitable for the diet of people who want to control blood sugar.

Prevent heart disease

Leeks contain several compounds that reduce inflammation and protect heart health. This vegetable can reduce cholesterol, blood pressure, and prevent the risk of blood clots thanks to the compound allicin. Antioxidants flavonoids, B vitamins, folate and vitamin K1 in the herb have also been linked to a reduced risk of heart disease.

 Supports weight loss

Leeks are low in calories, in 100g of cooked leeks there are only 31 calories and are a good source of water and fiber. Eating leeks makes you feel full quickly, limits appetite and increases metabolism, thereby promoting weight loss and more effective weight management.

Nourishing eyes

The carotenoid pigment in leeks, when absorbed into the body, is converted into vitamin A, which is important for vision and immune function. The antioxidants lutein and zeaxanthin abundant in leeks help protect eye tissue from oxidative damage that causes cataracts and age-related macular degeneration.

Leeks help improve cognitive function and memory.

Enhance brain health

Eating lots of green vegetables is considered an effective way to enhance brain health, especially vegetables rich in carotenoids that are beneficial for the brain such as leeks. This vegetable improves cognitive function and memory as well as concentration, preventing Alzheimer's disease.

 Good for blood

Leeks provide iron and vitamin C, preventing anemia. Meanwhile, vitamin A also supports the development of red and white blood cells and fights infections. In addition, vitamin K found in this vegetable is also necessary for blood clotting, which is good for bone health.

Note when using leeks

This vegetable is safe for most people, but people with weak kidneys or kidney stones should not eat it because leeks contain high amounts of oxalates. High levels of oxalate buildup can lead to kidney stone formation. Although soaking and cooking leeks can significantly reduce oxalate concentrations, it still needs to be limited. Some other vegetables with high oxalate content to note are okra, leeks, broccoli, beets, potatoes, eggplant, sweet potatoes, zucchini, carrots, celery, olives, parsley, chicory, chili, spinach…