Are You Throwing Away the Most Nutritious Part of Your Food?

By on September 30, 2015
broccolihead

You would be astonished to know that those bright colored peels you’re throwing away are some of the most nutrient-rich parts of your produce. Every time you pull out your peeler to skin down a vegetable or to peel off a fruit, you’re depriving yourself from essential vitamins, minerals, fiber, and more.

You can actually reinforce them and take advantage of those odds and ends which can help you to achieve a healthy body. Let us reveal those tough cores and stalks which should not be discarded but rather should be used for attaining maximum health benefits.

Broccoli Leaves and Stalk

You can save the little floret leaves that surround the head of broccoli. You can find pre-washed Broccoli leaves are at stores which can be used in stir-fries or slaw. The stalk doesn’t have a lot of flavor but it is enriched with calcium and vitamin C. They are also high in fiber so it is good for your digestive system.

Carrot Peels and Tops

Next time you roast, chop, or just eat a carrot, wash it instead of peeling the top layer. You can add the carrot shavings in salads or soups to give it a little crunch. Make a carrot puree using the peels as this can boost anti-oxidant levels.

Beet Greens

We often set aside those green leftovers from the bunch of beets but little do we know that you can chop the greens off the top, wash them, and store them in the fridge as you would with kale or Swiss chard. Blanch and toss the leaves with steamed beets, or blend into a soup as it contains phytonutrient that keeps your eyesight strong.

Kiwi Skins

Kiwi skins are fuzzy and hairy, but that shouldn’t make you stop eating them! It is basically an anti-oxidant which can help a person combat against cancer and health conditions like food poisoning. They’re packed with fiber which will help reduce constipation. Make sure you rinse it well before you consume it.

Watermelon Rind

The hard shell is always thrown away in the bin because it has a bland taste but it can actually do wonders for your nails and skin as it improves blood circulation. Try juicing it for a drink with some lime and mint as it will create a combo full of magnesium and citrulline. As you will be using the upper shell make sure you wash it well before adding it to your beverages.

Pumpkin Seeds

Pumpkin seeds are nutritional powerhouses so don’t toss them around the next time you carve a pumpkin — rinse them off, then toast them at 425 degrees for a boost of iron and zinc. It is good for people who are diabetic as it decreases oxidative stress.

Pineapple Cores

This tropical fruit acts like a delight in the summers! You aren’t supposed to eat the prickly skin on the pineapple but the hard core is packed with nutrients. It contains high levels of bromelain, an anti-inflammatory mixture of enzymes that breaks down food and removes dead skin tissue around your stomach. It can not only be added to smoothies but you can spice up you’re the flavors of soups and casseroles with it.
Citrus Peels

Citrus skins usually contain anti-oxidants known as super flavonoids which aid in reducing LDL cholesterol. Moreover, the pith has hesperidins which are known to reduce blood pressure and inflammation. You can use these peels as pickles, preserved as a jam, or grated into salads, soups, and drinks. The fruit fiber it has helps people who are obese to suppress their hunger.