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Celiac Nutrition Guide, 3rd Edition (Single Copy)

Celiac Nutrition Guide, 3rd Edition (Single Copy)

This easy to read “survival guide” outlines essential information for people diagnosed with Celiac disease.

Tip of the Day

Go Weak for Leeks

Leeks are nearing the end of their season, so take advantage of this delicious vegetable while it's still available. Dating back to 4000 B.C., leeks have roots ranging from European to Asian cuisines. Leeks are sweet tasting and often served as a side dish. Leeks are a good source of vitamin A, which promotes good eye health.

  • Buying
    Select leeks with clean white bottoms and straight ends that measure less than one and a half inches. The tops should be green, crisp and fresh-looking. Small to medium leeks are the tenderest.
  • Storing
    Keep leeks in the refrigerator unwashed, in a loosely fitting plastic bag for up to one week. They will stay good for a week in a refrigerator set to 40°F or below.
  • Cooking
    Removed any damaged outer leaves. Cut the rootlets at the base and cut half of the dark green tops off. Cut the leeks in half lengthwise and make sure to rinse all dirt from the leeks before cooking.

Leeks are best when fully cooked, but tend to cook quickly. Leeks store heat well and will continue to cook even after removed from heat source.

For more information on how to incorporate more fruits and vegetables into your eating plan, consult a registered dietitian in your area and visit our Eat Right Nutrition Tips section.

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