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7/22/2019 2:46:24 PM

Parts of Food we need to stop throwing away because it turns out we should Eat them

Research suggests that some of the most nutritious parts of our fave fruit and veg actually comes from the bits we throw away which seems like such a waste considering we could be eating it and filling our bodies with goodness.





1. Onion skin

Yes, it’s all crispy and brown and rank-looking but it is full of quercetin, which is vital for lowering blood pressure and preventing blocked arteries. Cook it in soups, broths and stocks and remove just before serving.

skin onion







2. Melon rind

Hold the Parma ham, the rind of your melon holds an amino acid that’ll help boost your circulation. Good circulation equals clearer skin and less irritating pins and needles. Bung your rind in a smoothie to reap the benefits.

melon rind







3. Broccoli leaves

It turns out the leaves and stems of one of our favourite green vegetables actually contains more vitamin A and C than the bit we usually eat.
Cook the leaves like you would cabbage and chop up the stems to eat as crudites.

broccoli leaves






4. Celery leaves

No joke, these babies have five times more magnesium and calcium than the stalks, plus they contain vitamin C and phenolics a powerful antioxidant that could help combat cancer and the signs of ageing. 
Just include the leaves as you would normally when cooking/eating celery  in salads, soups and stews.

celery leaves







5. Chard stems

Usually used in Mediterranean cooking, chard is good for more than the leaves. Eat the stems as a colourful alternative to asparagus with just as many nutrients.
chard stems




6. Orange peel

Stop, don’t put this in the bin add the whole orange to a blitzer to make a really fresh, zingy juice.
It’s rammed with vitamin C which, as we all know, is vital for fighting off colds and flu.

orange peel
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