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    Home»Herbs and Spices»Health benefits of Wild Leek
    Herbs and Spices

    Health benefits of Wild Leek

    By SylviaJanuary 29, 2019Updated:January 30, 2019No Comments10 Mins Read
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    Health-benefits-of-Wild-Leek

    Allium ampeloprasum commonly known as Wild Leek is a part of the allium family which includes leeks, onions, garlic, shallots, green onions (scallions) and chives. The wild plant is commonly known as wild leek or broadleaf wild leek. Allium ampeloprasum is regarded as native to all the countries bordering on the Black, Adriatic, and Mediterranean Seas from Portugal to Egypt to Romania. In Russia and Ukraine, it is considered offensive except in Crimea, where it is native. It is also native to Ethiopia, Uzbekistan, Iran and Iraq. It is considered naturalized in the United Kingdom, Ireland, the Czech Republic, the Baltic States, Belarus, the Azores, Madeira, the Canary Islands, Armenia, Azerbaijan, Pakistan, China, Australia (all states except Queensland and Tasmania), Mexico, the Dominican Republic, Puerto Rico, Haiti, the United States (southeastern region plus California, New York State, Ohio and Illinois), Galápagos, and Argentina. In tidewater Virginia, where it is commonly known as the “Yorktown onion”, it is protected by law in York County.

    Genus name comes from the classical Latin name for garlic. Specific epithet comes from the Greek word ampelos meaning vine and parson meaning leek for a leek found growing in vineyards. Few of the popular common names of the plant are Elephant Garlic, Giant garlic, Great-headed garlic, garlic, Levant, Russian garlic, Wild leek, Yorktown onion, Broadleaf wild leek, garden leek, Puerro Silvestre.  Allium ampeloprasum has been distinguished into four cultivated vegetables, namely leek, elephant garlic, kurrat and Persian leek. With a flavor best described as like green onions with a strong garlic smell, wild leeks are used in many springtime recipes like soup and egg dishes, or pickled and used in salads. They can also substitute for onion or garlic in any dish.

    Leaves

    Leaves are alternate distichous, simple and sheathing; sheath closed, cylindric to low–ridged, to 600 mm long increasing from the lowest to uppermost leaf, to mid-plant and hiding peduncle (scape), with membranous, ligule like extension 2—3 mm above base of blade, persistent; blade long–tapered lanceolate–linear, 300—500 × < 15—36 mm, papillate–ciliate on margins, long–acuminate at tip, parallel–veined with midrib raised to keeled on lower surface.

    Inflorescence

    Inflorescence is umbel–like, spheroid, in range 70—80 mm, 300—500–flowered, with old flowers and younger flowers mixed, flowers opening over several weeks for each inflorescence, bracteate, glabrous; bracts subtending umbel 2, covering flower buds when first formed, the lower bract encircling axis, to 100 mm long, triangular to below midpoint and with an abruptly tapered and linear upper portion, leaf like, separated from upper bract by internode of several mm, upper bract narrower and shorter, to 65 mm long and only half–encircling axis, often abscising after flowering; bractlet subtending pedicel present, membranous, long–acuminate triangular, to 6 mm long, aging scarious and wedged between pedicel bases; pedicels radiating from spheroidal center of inflorescence, at anthesis < 35—45 mm long, 0.5—0.7 mm diameter at midpoint, pink aging whitish, glabrous.

    Flower

    Flower is bisexual, radial, 3 mm across, ovoid (urn–shaped); tepals 6 in 2 whorls, dimorphic, free, white at base to pink or pinkish above midpoint and having green mid stripe from above base to tip; outer tepals ovate and cupped, ca. 5 × 2 mm, ± keeled, conspicuously papillate on surface, keel, and margins; inner tepals appressed to ovary, oblong–elliptic, ca. 5 × 1.5—1.7, faintly pink above midpoint, flatter and narrower > outer tepals, mid vein raised to midpoint, with some papillae only on margins; stamens 6 in 2 whorls, dimorphic, whorl opposite outer tepals ± free, other whorl fused to bases of inner tepals, ca. 6 mm long at maturity. Filaments is membranous, glabrous, of free stamens ovate to midpoint and threadlike above midpoint, of stamens opposite inner tepals 3–lobed to midpoint, central lobe somewhat cylindric gradually tapered to tip, lateral lobes (teeth) flattened and triangular in lower portion and threadlike above, sub equal with filament of fertile stamen; anthers dorsi fixed–versatile, dithecal, ± 1 mm long, pale yellow, arrow–shaped at base, longitudinally dehiscent; pollen pale yellow; nectary beneath ovary not producing nectar; pistil 1, ca. 6 mm long; ovary superior, low 6–lobed, ovoid but when pollen released elongating to 0.7 mm below an interrupted ledge, ca. 2.5 × 2.2—2.3 mm, green with whitish furrows, lobes without crest but papillate at top, 3–chambered, each chamber filled with 2 ovules attached to center; style arising from pit at top of ovary, when pollen released 4—4.5 mm long, pinkish to white, tapered to tip; stigma capitate, exerted at same level as anthers, not lobed.

    Fruit

    Fruit is capsule, loculicidal, typically sterile with 6 aborted ovules, sterile fruit ± dehiscent, ± pyramidal and 3–sided, 3—3.5 mm long; hidden by persistent, papery tepals. Capsules are up to 6-seeded. Seeds are 2–3 mm long and  2 mm wide and black colored.

    History

    The plant is known since antiquity. Although Theophrastus (third century BC) does not include a clear description of the species when he treats the cultivated leek, onion, and garlic, it is likely that he referred to A. ampeloprasum when he mentioned other wild similar species. Nevertheless, Dioscorides (first century AD) clearly stated the medicinal properties of the wild leek, a plant known as ampeloprason by the Greeks. He said that it is worse for the stomach than leeks but warmer and more diuretic, expelling the menstrual blood, and also being good for those bitten by poisonous beasts. Andres Laguna, the Spanish translator of Dioscorides, explained in his own comments that this wild species typically grows inside the vineyards, hence called ampeloprason (vineyard leek). According to the Spanish botanist Bernardo Cienfuegos (1627), this species was consumed in the seventeenth century in Spain and was described as a plant, with intermediate characteristics between garlic and leek.

    Bunch-of-Wild-Leeks Dehydrated-wild-leek-roots Flowers-of-Wild-Leek Immature-fruits-of-Wild-Leek Leaves-of-Wild-Leek Mature-fruits-of-Wild-Leek Plant-illustration-of-Wild-Leek Root-nodule-or-rhizome,-and-the-bulb-of-WIld-Leek Wild_Leek-sketch Wild-Leek-growing-wild Wild-Leek-pesto Wild-Leek-plant
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    Health benefits of Wild Leek

    Iron found in wild leeks helps boost oxygen distribution in the body, increases energy levels, and supports healthy immune function. Iron is particularly important for premenopausal women, who experience iron loss during their menstrual cycles. There are various potential wild leeks health benefits to consider. Here are a few you should keep in mind:

    1. Heart Health

    As Native Americans have believed for centuries, Wild Leek could benefit the heart and circulatory system. Folate in wild leeks helps regulate the homocysteine levels of the body. In high amounts, protein homocysteine can contribute to heart diseases, especially atherosclerosis. Research also shows that the kaempferol in wild leeks may reduce the risk of cardiovascular diseases.

    Kaempferol protects the blood vessels against damage, while also supporting the liver with elimination of cholesterol. Wild leeks may also reduce low density lipoprotein (LDL) cholesterol and total cholesterol, which is very important for preventing heart disease and atherosclerosis.

    2. Treat and Prevent Cancer

    One of the most well-known health benefits of wild leeks is this vegetable’s potential to fight or prevent cancer due to its high antioxidant content.

    Research suggests that the flavonoid antioxidant kaempferol found in wild leeks is involved in apoptosis (cell death) in various cancer types. Research published in the Journal of Agriculture and Food Chemistry in 2000 recommended that selenium-rich wild leek have potential for cancer reduction in humans.

    3. Support brain function and development

    Wild leeks consist of choline, which is a used as a chemical messenger in the brain (neurotransmitter). Sufficient amounts of choline in the diet have been shown to support proper cognitive function and facilitate learning in adults and children.

    4. Prevent high blood pressure and stroke

    Wild leeks consist of folate, which is an essential B vitamin that keeps our bodies levels of homocysteine in check. Homocysteine is a protein found in the blood that contributes to atherosclerosis when it is in high amounts.

    Traditional uses and benefits of Wild Leek

    • It has a very long folk history of use in a wide range of ailments, particularly ailments such as ringworm, Candida and vaginitis where it’s fungicidal, antiseptic, tonic and parasitical properties have proved of benefit.
    • It is also said to have anticancer activity.
    • Daily use of garlic in the diet has been shown to have a very beneficial effect on the body, especially the blood system and the heart.
    • Bulb is said to be anthelmintic, anti-asthmatic, anti-cholesterolemic, antiseptic, antispasmodic, cholagogue, diaphoretic, diuretic, expectorant, febrifuge, stimulant, stomachic, tonic, and vasodilator.
    • Crushed bulb may be applied as a poultice to ease the pain of bites, stings etc.
    • Its consumption has been also popularly considered healthy for its digestive properties or for lowering fat content

    Culinary Uses

    • Bulb can be consumed raw or cooked.
    • Small bulbs can vary considerably in size from 2 – 6 cm, they have a fairly strong leek to garlic flavor and are nice as a flavoring in cooked foods.
    • Bulbs of selected cultivars are very large with a mild garlic flavor.
    • Flowers have similar flavor to the leaves but they have a somewhat dry texture and are best used as a flavoring in cooked foods.
    • Bulbils have a mild garlic flavor and make a nice flavoring in salads and cooked foods.
    • Bulb and the pseudo stem formed by the overlapping basal leaves are traditionally gathered before blooming and consumed both as a vegetable and as a condiment in the Mediterranean region.
    • As a vegetable, it is consumed raw, directly from the field or used in salads, and much more frequently cooked.
    • Edible part is usually boiled and then consumed in different ways, such as seasoned with olive oil and vinegar, fried in the pan, sometimes with scrambled eggs or in omelets.
    • Occasionally, they are preserved in vinegar or in oil, after being boiled for some minutes in water and vinegar.
    • As a condiment, it has been used as a garlic substitute being included in different recipes, such as soups, sauces, chicken broth, potato stews, or as a seasoning for olives.
    • The Cherokee boiled or fried the young plants.
    • The Iroquois consumed them seasoned with salt and pepper.
    • In Appalachia, they are commonly consumed by frying them in butter or animal fat, though they are also consumed raw in salads.
    • They are often consumed with potatoes or scrambled eggs, and used in soups and other savory dishes (Davis & Greenfield).

    Pickled wild leeks

    Pickled wild leeks

    Ingredients

    • 225 g (1/2 pound) cleaned wild leeks (ramps)
    • 1 tsp black mustard seed
    • 4 tsp coriander seed
    • 3 tsp fennel seed
    • 1 L apple cider vinegar
    • 500 ml water
    • 2/3 cup honey

    Directions

    1. In a medium saucepan, roast the spices on medium heat until they are fragrant. Add this to the vinegar and water and bring to a boil.
    2. Place the wild leeks into a clean container or glass Mason jar and pour pickling liquid over them. Cover with a lid and allow them to cool at room temperature.
    3. Refrigerate for one week and then use them with everything and anything! Makes 225 g of pickles.

    Wild Leek and Cashew Pesto

    Wild Leek and Cashew Pesto

    Ingredients

    • 1 bunch or about 6-8 wild leeks
    • 1/2 cup of fresh basil leaves
    • 1/2 cup of fresh dill
    • 2 garlic cloves
    • 1 cup of cashews, soaked overnight, or for 4 hours or more
    • 1 tbsp of dried oregano
    • 1/4 cup of nutritional yeast
    • 1/2 cup of filtered water
    • Juice of 2 lemons
    • 1/4 cup of extra virgin olive oil
    • 1 tbsp of coarse sea salt

    Directions

    1. In a food processor or high-speed blender, combine all ingredients until the pesto is smooth and creamy. Use as a pasta sauce in your favorite pasta, or as a creamy salad dressing.

    References:

    https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42708#null

    https://davesgarden.com/guides/pf/go/55019/

    https://npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?id=2217

    https://pfaf.org/user/Plant.aspx?LatinName=Allium+ampeloprasum

    http://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?taxonid=281717

    http://www.floracatalana.net/allium-ampeloprasum-l-

    https://plants.usda.gov/core/profile?symbol=ALAM

    http://www.theplantlist.org/tpl1.1/record/kew-294972

    https://en.wikipedia.org/wiki/Allium_ampeloprasum

    https://www.cabi.org/isc/datasheet/4237

    http://w3.biosci.utexas.edu/prc/K12/pages/Allium%20ampeloprasum.html

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    Wild Leek Facts

    Wild Leek Quick Facts
    Name: Wild Leek
    Scientific Name: Allium ampeloprasum
    Origin Mediterranean region (S. Europe, Northern Africa to W. Asia)
    Shapes Depressed globose to ovoid capsule 2–4 mm in diameter
    Taste Cross between onions and garlic with an extra bit of sweetness
    Major nutrients Vitamin B9 (36.25%)
    Carbohydrate (12.77%)
    Copper (12.22%)
    Total dietary Fiber (11.13%)
    Potassium (9.68%)
    Health benefits Beneficial for Heart Health, Treat and Prevent Cancer, Support brain function and development, Prevent high blood pressure and stroke
    Name Wild Leek
    Scientific Name Allium ampeloprasum
    Native Mediterranean region (S. Europe, Northern Africa to W. Asia), though it has been introduced in other regions of the world, such as North and South America and Australia and cultivated in different parts of Asia including India
    Common Names Elephant Garlic, Giant garlic, Great-headed garlic, garlic, Levant, Russian garlic, Wild leek, Yorktown onion, Broadleaf wild leek, garden leek, Puerro silvestre
    Name in Other Languages Arabic: Kurat ( كرات),  bsl aleafriat  (بصل العفريت), Bassal Africans
    Armenian: Aygepras (Այգեպրաս), Dziaskhtor (Ձիասխտոր)
    Catalan: Porradell, Porro de bosc
    Chinese: Dàtóu suàn ( 大头蒜) Give Tou suan
    Croatian:   Divlji Lu, Divj vinogradski pure Lucac, Lučec, Lu puricius, puricius, Vinogradski Luk, Vinogradski porjak, Poriluk
    Czech: Pór zahradní
    Dutch Grootkoppige knoflook, Olifantsknoflook, wild look, Prei
    English: Elephant Garlic, Giant garlic, Great-headed garlic, garlic, Levant, Russian garlic, Wild leek, Yorktown onion, Broadleaf wild leek, garden leek, Puerro silvestre
    Estonian: Hobulauk, Porrulauk, porro, porru
    Finnish: Kesapurjo
    French: All d’Orient, all faux Poireau, carambola, Faux poireau, Poireau d’ete, Poireau du Levant, Poireau sauvage, Ail faux poireau
    Galician: Allo porro, porro
    German: Ackerknoblauch, Breitblättrige Wilder Lauch, Pferdeknoblauch, Sommerlauch, Ackerlauch
    Greek: Práso  (Πράσο)
    Hindu:  Ailiyama ēmapōlōprāsama (ऐलियम एमपोलोप्रासम)
    Hebrew: שום גבוה , שׁוּם גָּבוֹהַּ
    Hungarian: Francia v. nyári hagyma
    Italian: Porraccio, porro selvatico, porandello
    Japanese:  Ariumu• anperopurasumu (アリウム·アンペロプラスム), Rīki (リーキ)
    Macedonian: Праз
    Netherlands: Wilde Look
    Occitan: Porri fèr
    Polish: Czosnek Dzik, For Dzik
    Portuguese: alho-porro, alho-porro-bravo, alho-poró, porro
    Russians: Jl uk vinogradnyy  (Jl ук виноградный), Lu vinogradnyi (Lu vinogradnyj)
    Serbian:  Divlji Lu , Lu, Lukomača whether ljutika, Veljo ljutika, Vinogradski Luk
    Slovenian: Pasji Luk, Poletne Luk
    Spanish: chilotes Ajo, Ajo Elefante, Ajoporro, Puerto wild Puerto field, Puerro agreste, Puerro de viña, Puerro silvestre
    Swedish: Vild purjolök, Purjolöek, Kajpar
    Tamil: Iraakuuccittam (இராகூச்சிட்டம்)
    Thai:   Kra Thiam thon Hua Yai (กระเทียม โทน หัว ใหญ่ )
    Turkish Karaköremen, Kaya sarımsağı, kecit körmeni, Pirasa
    Welsh: Cennin gwyllt, cenhinen wyllt
    Plant Growth Habit Robust herbaceous, Perennial and bulbous plant
    Growing Climates Sandy and rocky places near the coast, as well as in disturbed areas such as old fields and hedge banks, sheltered cliff-slopes, alongside paths, in drainage ditches, clearings, thickets, meadows, rocky outcrops, dunes, and also roadsides and path verges, gardens, and waste ground
    Soil Grows in almost all types of soils with preference for well drained and rich in organic matter ones
    Plant Size More than 1 m tall when in bloom
    Stem Thick cylindric, to 8 mm diameter at top of bulb, white where covered by leaf sheaths, green above the uppermost leaf sheath; solid
    In Leaf October to August
    Leaf Flat, broad, long, and dark green and wrap around tightly like a rolled newspaper that also have a deep purple or burgundy tints on their lower stems
    Flowering season July to August
    Flower Inflorescence is a characteristic umbel, almost spherical, about 8 cm in diameter, with numerous tiny white to purple flowers
    Fruit Shape & Size Depressed globose to ovoid capsule 2–4 mm in diameter, up to 6-seeded
    Seed 2–3 mm long and  2 mm wide and black colored.
    Taste Cross between onions and garlic with an extra bit of sweetness
    Season August
    Health Benefits
    • Prevent high blood pressure and stroke
    • Support brain function and development
    • Treat and Prevent Cancer
    • Heart Health
    Major nutritions Vitamin B9 (Folate) (145 µg) (36.25%)
    Carbohydrate (16.6 g) (12.77%)
    Copper, Cu 0.11 mg (12.22%)
    Total dietary Fiber (4.23 g) (11.13%)
    Potassium, K (455 mg) (9.68%)
    Calcium, Ca (75.6 mg) (7.56%)
    Zinc, Zn (0.752 mg) (6.84%)
    Iron, Fe (0.54 mg) (6.75%)
    Manganese, Mn (0.11 mg) (4.78%)
    Magnesium, Mg (17.1 mg) (4.07%)
    Other Facts
    • The juice of the plant is used as a moth repellent.
    • The whole plant is said to repel insects and moles.

    Wild Leek Scientific Classification

    Scientific Name: Allium ampeloprasum

    Rank Scientific Name & (Common Name)
    Kingdom Plantae (Plants)
    Subkingdom Tracheobionta (Vascular plants)
    Infrakingdom Streptophyta  (land plants)
    Superdivision Spermatophyta (Seed plants)
    Division Magnoliophyta (Flowering plants)
    Subdivision Spermatophytina  (spermatophytes, seed plants, phanérogames)
    Class Liliopsida (Monocotyledons)
    Subclass Liliidae
    Superorder Lilianae  (monocots, monocotyledons, monocotyledons)
    Order Liliales
    Family Liliaceae (Lily family)
    Genus Allium L. (onion)
    Species Allium ampeloprasum L. (broadleaf wild leek)
    Synonyms
    • Allium adscendens Kunth
    • Allium albescens Guss.
    • Allium ampeloprasum f. holmense (Asch. & Graebn.) Holmboe
    • Allium ampeloprasum subsp. ampeloprasum L., 1753
    • Allium ampeloprasum subsp. euampeloprasum Hayek
    • Allium ampeloprasum subsp. halleri Nyman
    • Allium ampeloprasum subsp. leucanthum (K.Koch) K.Richt.
    • Allium ampeloprasum subsp. pardoi (Loscos) O.Bolòs & Vigo
    • Allium ampeloprasum subsp. polyanthum (Schult. & J.H.Schultes) O.Bol
    • Allium ampeloprasum subsp. porrum (L.) Hayek
    • Allium ampeloprasum subsp. thessalum (Boiss.) Nyman
    • Allium ampeloprasum var. babingtonii (Borrer) Syme
    • Allium ampeloprasum var. bertolonii (De Not.) Nyman
    • Allium ampeloprasum var. bulbiferum Syme
    • Allium ampeloprasum var. bulgaricum Podp.
    • Allium ampeloprasum var. caudatum Pamp.
    • Allium ampeloprasum var. gasparrinii (Guss.) Nyman
    • Allium ampeloprasum var. gracile Cavara
    • Allium ampeloprasum var. holmense Asch. & Graebn.
    • Allium ampeloprasum var. leucanthum (K.Koch) Ledeb.
    • Allium ampeloprasum var. porrum (L.) J.Gay
    • Allium ampeloprasum var. pylium (De Not.) Asch. & Graebn.
    • Allium ampeloprasum var. wiedemannii Regel
    • Allium ascendens Ten.
    • Allium babingtonii Borrer
    • Allium bertolonii De Not.
    • Allium byzantinum K.Koch
    • Allium duriaeanum Regel
    • Allium durieuanum Walp.
    • Allium firmotunicatum var. album Grossh.
    • Allium gasparrinii Guss.
    • Allium halleri G.Don
    • Allium holmense Mill.
    • Allium holmense Mill. ex Kunth
    • Allium kurrat Schweinf.
    • Allium kurrat Schweinf. ex K.Krause
    • Allium laetum Salisb.
    • Allium laetum var. tonsile Gray
    • Allium leucanthum K.Koch
    • Allium leucanthum var. tridentatum Ogan.
    • Allium lineare Mill.
    • Allium multiflorum DC.
    • Allium pardoi Loscos
    • Allium polyanthum Schult. & Schult.f.
    • Allium porraceum Gray
    • Allium porrum L.
    • Allium porrum subsp. euampeloprasum Breistr.
    • Allium porrum subsp. porrum L., 1753
    • Allium porrum var. ampeloprasum (L.) Mirb.
    • Allium porrum var. breve Alef.
    • Allium porrum var. kurrat (Schweinf. ex K.Krause) Seregin
    • Allium porrum var. latum Alef.
    • Allium porrum var. viviparum Alef.
    • Allium pylium De Not.
    • Allium rotundum var. multiflorum Nyman
    • Allium scopulicola Font Quer
    • Allium scorodoprasum subsp. babingtonii (Borrer) Nyman
    • Allium scorodoprasum var. babingtonii (Borrer) Regel
    • Allium spectabile De Not.
    • Allium syriacum Boiss.
    • Allium thessalum Boiss.
    • Porrum amethystinum Rchb.
    • Porrum ampeloprasum (L.) Mill.
    • Porrum commune Rchb.
    • Porrum sativum Mill.
    Nutritional value of Wild Leek
    Serving Size: 100 g

    Calories 85 K cal. Calories from Fat 3.06 K cal.

     

    Proximity Amount % DV
    Water 78.3 g N/D
    Energy 85 Kcal N/D
    Protein 1.67 g 3.34%
    Total Fat (lipid) 0.34 g 0.97%
    Ash 0.79 g N/D
    Carbohydrate 16.6 g 12.77%
    Total dietary Fiber 4.23 g 11.13%

     
    Minerals Amount % DV
    Calcium, Ca 75.6 mg 7.56%
    Iron, Fe 0.54 mg 6.75%
    Magnesium, Mg 17.1 mg 4.07%
    Potassium, K 455 mg 9.68%
    Sodium, Na 32.7 mg 2.18%
    Zinc, Zn 0.752 mg 6.84%
    Copper, Cu 0.11 mg 12.22%
    Manganese, Mn 0.11 mg 4.78%


     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B9 (Folate) 145 µg 36.25%
    Vitamin C (Ascorbic acid) 3.44 mg 3.82%
    Vitamin C (Dehydroascorbic acid) 2.14 mg N/D
    Fat soluble Vitamins
    Vitamin E (alpha-tocopherol) 0.03 mg 0.20%
    Tocopherol, delta 0.02 mg N/D
    Organic acids    
    Oxalic acid 50.3 mg N/D
    Glutamic acid 21.7 mg N/D
    Malic acid 70.9 mg N/D
    Citric acid 24.4 mg N/D
    Fumaric acid 0.85 mg N/D
    Succinic acid 2.14 mg N/D
    Phenolics (total) 42.2 mg N/D
    Flavonoids 6.3 mg N/D

     

     
    Lipids Amount % DV
    Fatty acids, total saturated 37 g N/D
    Lauric acid (dodecanoic acid) 12:00 0.18 g N/D
    Myristic acid  14:00(Tetradecanoic acid) 0.64 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 26.4 g N/D
    Stearic acid 18:00 (Octadecanoic acid) 3.3 g N/D
    Arachidic acid 20:00 (Eicosanoic acid) 0.8 g N/D
    Behenic acid (docosanoic acid) 22:00 2.75 g N/D
    Lignoceric acid (tetracosanoic acid) 24:00 1.73 g N/D
    Fatty acids, total monounsaturated 7.9 g N/D
    Palmitoleic acid 16:1 (hexadecenoic acid) 0.22 g N/D
    Oleic acid 18:1n − 9 7.39 g N/D
    Erucic acid 22:1 (docosenoic acid) n−9 7.9 g N/D
    Fatty acids, total polyunsaturated 55.2 g N/D
    Linoleic acid 18:2n − 6 53.4 g N/D
    Eicosadienoic acid 20:2 n-6 c,c 55.2 g N/D

     

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.
     

    Source:
    https://www.springer.com

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