Tag: Vegetable acidity

According to food science data, a raw leek typically has a pH value ranging between 5.5 and 6.0. This indicates that the leek is a mildly acidic vegetable, a characteristic that defines its famously delicate and sweet flavor profile compared to its more pungent allium relatives, like the onion.

With a pH generally ranging from 5.5 to 6.17, leeks are only mildly acidic, placing them on the lower end of the acidity scale for vegetables. This subtle acidity, far from the harshness of lemons or tomatoes, is a key factor in their mild flavor and widespread culinary use. Understanding the specifics of leek acidity is important for dietary considerations, especially for those sensitive to acidic foods or managing conditions like acid reflux.