Vegetable
Scape
Scape of Leek is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of leek: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Taste a scrap if quality seems uncertain before committing a whole batch.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.3 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 20 mg
- Salt 0.05 g
- Total Carbohydrate 6.61 g
- Dietary Fibre 2.5 g
- Total Sugars 3.15 g
- Complex / starch 2.11 g
- Protein 2.01 g
- Water 85.1 g
- Energy 33 kcal
- Water 85.1 g
- Carbohydrates 6.61 g
- Protein 2.01 g
- Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Omega-3 0.02 g
- Vitamins 68.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.56 mg
- Vitamin B5 — Pantothenic Acid 0.28 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 1.4 µg
- Vitamin B9 — Folate 27 µg
- Vitamin C 2 mg
- Vitamin E 0.35 mg
- Vitamin K 21.8 µg
- Minerals 298 mg
- Major Minerals 296 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.56 · vitamin-b5-pantothenic-acid: 0.28 · vitamin-b6: 0.14 · vitamin-b7-biotin: 1.4 · vitamin-b9-folate: 27 · vitamin-e: 0.35 · vitamin-k: 21.8 ·
Minerals
Sodium: 20 · Potassium: 228 · Calcium: 48 · Iron: 1.5 ·
Scape of Leek: composition reflects this culinary part relative to the whole ingredient.
History
Market gardeners and growers selected leek for flavour, yield and keeping quality, including named scape portions.
Market gardeners and growers selected leek for flavour, yield and keeping quality, including named scape portions.
Cooks bought prepped forms of leek for speed while markets still sold whole produce, including named scape portions.