Vegetables

Leek, stewed (without addition of fat and salt)

Cooked vegetables (incl. cans) 34 kcal / 100 g FSVO V7.1

100 g of Leek, stewed (without addition of fat and salt) provides 34 kcal (141 kJ). Energy density and nutrient contents are detailed below, value by value. This food belongs to the “Cooked vegetables (incl. cans)” category (“Vegetables” family) of the Swiss database.

The essentials for 100 g

Protein2.1 g 4%

Fat0.2 g 0%

Carbohydrates4.2 g 2%

Dietary fibre3.3 g 11%

% of nutrient reference values (adults), for the displayed portion.

Detailed composition

for 100 g

Nutrient	Value	% NRV*
Macronutrients
Energy	34 kcal (141 kJ)C	2%
Protein	2.1 gC	4%
Fat	0.2 gC	0%
of which saturated fat	0.1 gC	1%
of which polyunsaturated	0.1 gC	n/a
of which omega-3	0 gC	n/a
Carbohydrates	4.2 gC	2%
of which sugars	3.8 gC	4%
Dietary fibre	3.3 gC	11%
Water	90.2 gC	n/a
Alcohol	0 gC	n/a
Minerals
Calcium	28 mgC	4%
Iron	0.3 mgC	2%
Magnesium	7 mgC	2%
Phosphorus	28 mgC	4%
Potassium	190 mgC	10%
Sodium	4 mgC	0%
Zinc	0.2 mgC	2%
Vitamins
Vitamin D	0 µgC	0%
Vitamin B12	0 µgC	0%
Vitamin C	12 mgC	12%
Folate	15 µgC	8%

* Share of the nutrient reference values for adults (Swiss FIC ordinance, annex 10), for the displayed portion. For dietary fibre the annex sets no value: the 30 g a day is an indicative benchmark. “n/a”: value not available in the source, never estimated by us. A, E or C indicates each value’s origin.

As a share of daily needs

Covered by 100 g · reference population: average adult.

Protein4%

Fat0%

Carbohydrates2%

Dietary fibre11%

Vitamin C12%

Potassium10%

Folate8%

Phosphorus4%

Calcium4%

Quick comparison

Difference per 100 g from this food’s point of view: “+” = it contains more than the compared food.

Comparison	Protein	Fat	Energy
vs White cabbage, steamed (without addition of salt)	+ 0.8 g	− 0.4 g	− 1 kcal
vs White cabbage, stewed (without addition of fat and salt)	+ 0.7 g	− 0.4 g	− 3 kcal
vs Vegetables (average), boiled (without addition of salt and fat)	+ 0.9 g	− 0.1 g	+ 6 kcal
vs Celeriac, steamed	+ 0.7 g	− 0.1 g	+ 2 kcal
vs Cabbage vegetables (average), boiled (without addition of salt and fat)	± 0 g	− 0.3 g	+ 3 kcal

Similar foods

Within the “Vegetables” family, selected by nutritional proximity (method v1.0).

Leek, raw32 kcal

Sugar pea, steamed (without addition of salt)52 kcal

White cabbage, steamed (without addition of salt)35 kcal

White cabbage, stewed (without addition of fat and salt)37 kcal

Vegetables (average), boiled (without addition of salt and fat)28 kcal

Savoy cabbage, steamed (without addition of salt)26 kcal

Red cabbage, stewed (without addition of fat and salt)25 kcal

Pumpkin, steamed (without addition of salt)29 kcal

Frequently asked questions

How many calories in 100 g of Leek, stewed (without addition of fat and salt)?

100 g of Leek, stewed (without addition of fat and salt) provides 34 kcal, i.e. 141 kJ (FSVO data V7.1).

How much protein in 100 g of Leek, stewed (without addition of fat and salt)?

100 g provides 2.1 g of protein, i.e. 4% of the adult reference value (50 g).

What is the fat content of 100 g of Leek, stewed (without addition of fat and salt)?

100 g contains 0.2 g of fat, of which 0.1 g saturated fatty acids.

Where do these values come from?

From the Swiss food composition database V7.1 published by the FSVO (July 2026). Every value carries an origin indicator: A (measured), E (estimated) or C (calculated).

Which preparation state do the values refer to?

To the official label “Leek, stewed (without addition of fat and salt)” in the database: the state (raw, cooked, drained…) is specified where relevant. Preparation substantially changes the composition per 100 g, especially the water content.

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