10 vegetable peels should not be thrown away
vegetable peels

10 vegetable peels should not be thrown away

Vegetable peels that you should take advantage of

Vegetable peels

If you ditch some fresh produce right away then we can definitely say that you are shedding some powerful nutrients and losing money in the process.

In this article from  Health Magazine,  we’ll introduce some of the most nutritious and commonly disposed parts of food.

  1. Citrus peels

Vegetable peels

Don’t throw the thickened lemon peel in the trash right away. According to Lauren Popek of the Orlando Medical Association, it is beneficial to use lemon peel in food and give it a unique flavor. Plus, many of the nutritional benefits are hidden in its scales.

“Can you expect two tablespoons of citrus peels equal to three grams of fiber, vitamins and other essential minerals like: vitamin B  ,  thiamin  ,  niacin  ,  folate  ,  vitamin B6  , and vitamin B5  ,  vitamin A  ,” says Bobik.

Preferred uses for citrus peels are: pouring a slice of citrus peel into a juice, it can also be grated into green beans, mixed with yogurt or cheese, mixed with oatmeal, cereal, or cookies, or added to coffee and tea.

Use orange peels , lemons, and even grapefruit to add flavor and aroma, and most importantly, without extra calories.

  1. Banana peel

Vegetable peels

Many of us eat bananas without thinking about the softness of their skin, which can be a big mistake.

“Bananas contain tryptophan , which increases the happiness hormone,” says Popek , and serotonin to help regulate mood and nerve impulses.

Some innovative ways to use banana peel:

First, choose a ripe banana. “Ripe banana peels are much smoother, fluffy and delicious,” says Bobik.

Cook or boil for 10 minutes until softened. You can add it to cookies, french fries, or soups. Or, you can mash it and add it to cake batter or muffin.

Suggestion: For the remedy, cook a simple slice and a banana with skin.

  1. Watermelon peel and seeds

Vegetable peels

“This delicious red fruit is used as a snack or fresh juice, but you can also get some powerful nutrients from its peels and seeds,” says Popek. Instead of throwing it away, separate the white portion from the green outer bottom and use it for cooking.

“It contains the amino acid citrulline, which turns into arginine and ultimately helps improve circulation, increase blood flow,  improve heart health,  increase immune system strength, increase sexual desire and reduce muscle fatigue.” (A 2016 study in the Journal of the International Association of Sports Nutrition supports this.) He also adds that the watermelon peel also contains vitamins C and B6 to keep your immune system high.

You can add watermelon peel to your smoothies in a blender, or chop it and add it to a fruit salad, chutney, sauce, or coleslaw, and add it to soups with potatoes and carrots.

As for the seeds, you can dry them in the oven. Dry it with olive oil and salt at 350 ° C for 10 to 15 minutes. Then sprinkle it over the salad.

  1. Broccoli stalks

Vegetable peels

“You probably use broccoli to eat it, but you shouldn’t forget to use the stems,” says Popek. He added, “The stem of broccoli contains sulfur, which is a phytochemical antioxidant that has anti-inflammatory properties, protects cells from DNA damage, inhibits cancer cell activity, and prevents the formation of cancer cells.”

Inhibits the activity of cancer cells and prevents the formation of cancer cells.

There are some uses for broccoli stems : Add broccoli stems to your salads and eat them raw. If you don’t like to eat it raw, you can cook it. You can steam or fry broccoli stalks and add them to soups, or add purees to sauces or baby food.

  1. Pineapple kernels

Vegetable peels

When slicing pineapple, do not throw away the pulp. You can use pineapple kernels for a variety of recipes and take advantage of the many vitamins and minerals hidden in it.

 “Pineapple contains bromelain  , which is an enzyme that digests protein,” says Popek  . “It has anti-inflammatory properties and can reduce rhinitis and sinusitis, as well as reduce joint inflammation and muscle pain.”

Additionally, pineapple has anticoagulant properties.

Use pineapple kernel:  Chop and add to a fruit salad, coleslaw, bread, or sauce, mix with juice, then cut into cubes and freeze for later use. Or, simply add it to water and tea to enhance flavor. You can also cut it into small pieces and add it to your pans. In addition to the above, you can add sliced ​​pineapple kernel to Greek yogurt as a breakfast dessert.

  1. Advice to eat carrots

Vegetable peels

Don’t stop at the top of the green stalk when chewing on fresh and strong carrots. This portion of carrots is completely safe to eat, and this makes them a great vegan alternative for any food you eat. If you’re one of those people who dislikes the bitter taste, consider a carrot head to add to soups.

  1. Onion peel

Vegetable peels

When peeling an onion, do not throw away the peel.

“Onion peel is high in quercetin , which is a flavonoid polyphenol that helps fight inflammation,  lower blood pressure  , prevent plaque, and maintain a healthy heart,” says Popek. Red onions contain more quercetin than yellow onions.

“Add the whole onion to soup, fish, chili or sauce, and peel it before eating,” says Popek.

  1. Celery leaves

Vegetable peels

You might not be fooled, but celery stalks have leaves that you can actually use when cooking.

“Celery leaves are rich in  magnesium  ,  calcium  and vitamin C , and you can use them in maqluba, as part of vegetables, or as a garnish,” says Ilyse Shapiro.

“Simply separate the leaves from the stem, and keep them in a wet paper towel and then in a head bag for storage,” he says.

It also makes pasta great.

  1. Swiss chard stem

Vegetable peels

“Don’t just eat the leaves,” says Shapiro. “These stems are very important and have tremendous nutritional value.” “Just as the stems of beet leaves are rich in glutamine, they can improve your immune system,” he adds.

It also contains as much fiber and iron as a leafy vegetable. Shapiro recommends heating the beets to 375 degrees Fahrenheit, washing the stems, and then letting them dry to fry the stems of the beet leaves.

Then simply use one or two teaspoons of olive oil to cover the bottom of the pan and place the stems in a single layer. After setting the stalk, sprinkle with a few drops of olive oil and a pinch of salt. Cover the plate with tin foil for 10 minutes, then remove the tin foil. “Complete cooking for about 20 minutes, until the stems start to fry,” he explains.

  1. Kiwi skin

Vegetable peels

The peel of the kiwi fruit is eaten  like a  peach   , so be sure to think again. The peel of this fruit is edible and really good for you.

“ Kiwi peel , like citrus peel, contains vitamin C and actually contains more fiber than any other fruit,” says Kelly R Jones . ‘

Of course, its peel is coarse and fluffy, so if you don’t like the texture of the kiwi peel, try mixing a whole kiwi with juice to mask the taste of the peel .