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The Parts of Fruits and Veggies You're not Eating

Are you making complete use of nutrition packed veggies and fruits? If you are throwing away peel or stems, may be you are not. Turns out, we throw away so many healthful pieces and parts.

Exercise & Fitness By Himanshu SharmaMar 10, 2014

Parts of Fruits/Vegetables that you can Eat

Are you making complete use of nutrition packed veggies and fruits? If you are throwing away peel or stems, may be you are not.  Stem, for example, is the part that keeps the plant upright and moves nutrients from the roots to the parts of the plant. Turns out, we throw away so many healthful pieces and parts.

Watermelon Rind

If you are throwing that rind away, you are missing on some nutrition. A study at the USDA's Agricultural Research Service found that the rind of the watermelon has an amino acid called L-Citrulline, which helps improve athletic performance, remove nitrogen from the blood and ease muscle soreness.

Orange Peel

Orange peel was known to have protective powers against heart disease and inflammation, owing to the presence of polymethoxylated flavones. They have a cholesterol-lowering effect stronger than that of some prescription drugs.

Apple Peel

Never throw apple peel away; it has an antioxidant called quercetin that provides benefits to the lungs and the brain. Moreover, you get more fibre and vitamins than the flesh of the fruit when you consume its peel.

Broccoli Stalks

If you throw away the broccoli stalks, you are missing out on essential vitamins and nutrients. These are edible and nutritious and can be served along the rest of the broccoli crown. Consume them only after you consult your doctor.

Spinach Stalks

Spinach stalks may seem like a less-pleasant part, but they contain more fibre than the leaves and provide the same healthy nutrients.

Beet Greens

According to The Complete Leafy Greens Cookbook, the beets, which we harvest for their roots were grown first for their leaves. You get fibre, calcium, iron and other nutrients from beets. You can have helpings of vitamins A and K from its greens.

Turnips Greens

You shouldn’t discard turnip greens, as they are high in vitamins A and K. Moreover, you get a good amount of fibre, iron, potassium and more nutrients from the greens alone.

Potato Skin

The potato skin provides more fibre than its flesh besides giving you a host of B vitamins, vitamin C, iron, calcium and potassium (source - The Academy of Nutrition and Dietetics).

Swiss Chard Stems

If you discard the swiss chard stems, you miss out on glutamine, an amino acid that strengthens the body’s healing and repairing processes. Besides, they contain more fibre than the leaves.

Pumpkin Seeds

You need to scoop the seeds out of the pumpkin, but don’t waste a wide variety of nutrients ranging from magnesium and manganese to copper, protein, and zinc that they have. Dry them and bake later.

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