Are you ready to unlock the mesmerizing power of your hips through belly dance?
Imagine yourself swaying gracefully, like a shimmering goddess, as the music fills the air. Welcome to the captivating world of belly dancing classes! In these enchanting sessions, you will embark on a journey that celebrates femininity, self-expression, and body confidence. The rhythmic movements of belly dance not only tone your core muscles but also unleash your inner sensuality.
During belly dance lessons, you will learn an array of techniques including shimmies, undulations, and isolations that will enhance your coordination and flexibility. Expert instructors will guide you through each step with patience and precision. As you delve deeper into this ancient art form, you’ll discover various styles of belly dance such as Egyptian, Turkish, and Tribal Fusion. Whether you’re drawn to traditional elegance or modern fusion moves, there’s a style that perfectly suits your unique personality.
So put on something comfortable yet alluring – perhaps a flowy skirt or hip scarf – and get ready to immerse yourself in the magic of belly dancing classes. Let loose, embrace your femininity, and ignite a fire within that will keep burning long after the music stops. Join us for an unforgettable experience!
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About Leek
| Leek | |
|---|---|
 |
|
| Genus | Allium |
| Species | Allium ampeloprasum L. |
| Cultivar group | Leek Group (other names are used, e.g., Porrum Group) |
| Cultivar | Many, see text |
| Nutritional value per 100Â g (3.5Â oz) | |
|---|---|
| Energy | 255Â kJ (61Â kcal) |
|
Carbohydrates
|
14.15 g
|
| Sugars | 3.9 g |
| Dietary fiber | 1.8 g |
|
Fat
|
0.3 g
|
|
Protein
|
1.5 g
|
| Vitamins | Quantity
%DV
|
| Vitamin A equiv.
beta-Carotene
lutein zeaxanthin
|
10%
83 μg 9%
1000 μg 1900 μg
|
| Thiamine (B1) |
5%
0.06 mg |
| Riboflavin (B2) |
3%
0.03 mg |
| Niacin (B3) |
3%
0.4 mg |
| Pantothenic acid (B5) |
3%
0.14 mg |
| Vitamin B6 |
18%
0.233 mg |
| Folate (B9) |
16%
64 μg |
| Vitamin C |
14%
12 mg |
| Vitamin E |
6%
0.92 mg |
| Vitamin K |
45%
47 μg |
| Minerals | Quantity
%DVâ€
|
| Calcium |
6%
59 mg |
| Iron |
16%
2.1 mg |
| Magnesium |
8%
28 mg |
| Manganese |
23%
0.481 mg |
| Phosphorus |
5%
35 mg |
| Potassium |
4%
180 mg |
| Other constituents | Quantity |
| Water | 83 g |
|
Link to USDA Database entry
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| Percentages are roughly approximated using USÂ recommendations for adults. Source: USDA FoodData Central |
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The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek (syn. Allium porrum). The edible part of the reforest is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus Allium also contains the onion, garlic, shallot, scallion, chives, and Chinese onion. Three contiguously related vegetables, elephant garlic, kurrat and Persian leek or tareh, are in addition to cultivars of A. ampeloprasum, although alternative in their uses as food.
Etymology
Historically, many scientific names were used for leeks, but they are now anything treated as cultivars of A. ampeloprasum. The name leek developed from the Old English word lÄ“ac, from which the unbiased English broadcast for garlic also derives. LÄ“ac means ‘onion’ in Old English and is a cognate subsequently languages based upon Old Norse; Danish løg, Icelandic laukur, Norwegian løk and Swedish lök. German uses Lauch for leek; in Dutch, look is used for the sum up onion genus, Allium.
Form
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This section does not cite any sources. (April 2023)
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