Sometimes, out of sheer ignorance, we end up throwing away some of the nutrient-rich vegetables.
In some cases, these discarded parts are more nutritious than the parts we usually consume, but all the benefits go straight to waste.
Leaves, stalks and peels from a variety of fruits and vegetables may not be very famous in cooking, but with a little creativity they can be enjoyed at our daily meals.
A tip to increase the possibilities of utilization is to freeze those parts that would be discarded until you get enough to make a pie or a vegetable broth, for example.
To take full advantage of the benefits, give preference to organic foods that are free of pesticides. And, of course, when consuming shelled foods, hygiene care must be doubled to prevent contamination.
Also read: 18 rice ball recipes to reuse leftovers in a tasty way
Check out some pieces of food that should not be thrown away and learn how to enjoy them:
1. Broccoli and Cauliflower Leaves and Stems
Cruciferous vegetables are among the healthiest available for our food, so we should make the most of them.
Broccoli and cauliflower stalks and leaves, for example, are rich in antioxidants that fight free radicals and folic acid, essential for red blood cell synthesis and fetal development.
Instead of throwing these pieces in the trash, you can make them sauté or add them to soups, broths, salty pies, and salads.
2. Carrot Leaves
If you are lucky enough to find carrots still with the leaves, be aware that you should not throw these green parts away, as they have six times more vitamin A than the root itself.
Also read: 8 foods you should eat with the rind
A great way to enjoy carrot leaves is to put them in the processor with some olive oil, cheese and nuts to make a delicious pesto sauce.
3. White watermelon
Yes, the white part of watermelon, which is part of the rind and usually goes to waste, is edible and is good for health. It can be eaten in juice, sweet and even pickle form.
Being rich in citrulline, this part of the fruit promotes a dilating effect of the arteries, improving blood circulation. As a result, it can help reduce hypertension and even improve men's sexual performance by favoring erection.
4. Cucumber Peel
No more peeling cucumber! In addition to being edible, the skin of this vegetable is especially rich in vitamin K, which participates in blood clotting and is important for bone health.
As long as they are well washed, you can eat cucumber slices with the peel, whether in salads, smoothies or juices.
Also read: 9 foods that can be frozen and you didn't even know
5. Orange peel and fibers
The orange peel and fibers (that white part) contain pectin, which helps prolong the feeling of satiety.
The white part, specifically, is rich in hesperidin, a flavonoid that is associated with lowering blood cholesterol levels, lowering blood pressure and fighting inflammation.
The easiest way to consume the fibers is not to remove them when consuming the fruit. In the case of the shell, you can use it grated as a condiment for cakes, pies and sauces.
6. External Onion Leaves
They may seem useless, but be aware that the leaves on the outermost layer of the onion are rich in an antioxidant called quercetin, which helps lower blood pressure.
To use them, you can freeze some leaves until you have enough to make a vegetable broth, or add them to soups for added flavor.
Read also: How to Harness Food Nutrients When Cooking
7. Beet Leaves
As with carrots, it can be harder to find beets with leaves. But if you're lucky, enjoy them!
These leaves are rich in calcium, vitamin A and vitamin C, and have more iron than the same amount of spinach leaves.
To take advantage of the beet leaves, you can mince and sauté them with a little ground garlic and olive oil.
Never Throw Away Lemon Peels, This Is How They Can Benefit Your Health | Home Remedies (March 2024)
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