The nutritional value of leeks is very high. Each 100 grams of edible part contains 2 to 2.85 grams of protein, 0.2 to 0.5 grams of fat, 2.4 to 6 grams of carbohydrates, and 0.6 to 3.2 grams of fiber. There are also a large number of vitamins, such as carotene 0.08~3.26 mg, riboflavin 0.05~0.8 mg, niacin 0.3~1 mg, vitamin C 10~62.8 mg, leeks also contain more mineral elements, such as calcium 10~86 mg , phosphorus 9~51 mg, iron 0.6~2.4 mg.

In addition, leeks contain volatile propylene sulfide, so they have a spicy taste and can stimulate appetite. In addition to being used for cooking, leeks also have good medicinal value. Its root tastes pungent, enters the liver meridian, warms the middle, promotes qi, and dissipates blood stasis. The leaves taste sweet, pungent and salty, and are warm in nature. Leek can activate blood circulation and dissipate blood stasis, regulate qi and reduce adverse effects, warm the kidneys and strengthen yang. Leek juice has inhibitory effects on dysentery bacilli, typhoid bacilli, Escherichia coli and Staphylococcus aureus. "Compendium of Materia Medica" says: Leek seeds can nourish the liver and life gate, and treat frequent urination and enuresis. Leeks are commonly used among the people to treat physical weakness, tuberculosis, night sweats, burping and nausea, postpartum haemorrhage in women, vomiting water, and swelling and pain caused by injuries from injuries. Neurogenic and allergic dermatitis, neonatal scleroderma, etc.