Here is Why You Should Not Throw Away The Peel of Some Fruits and Vegetables
Orange peel contains four times more fiber than the fruit itself. It also contains more flavonoids, such as tangeretin and nobiletin, which have anticancer and anti-inflammatory effect, and prevent diabetes.
A study showed that orange peel is more powerful in reducing bad cholesterol, compared to some drugs.
A study conducted in the German Institute for Food Technologies showed that spinach stalks contain more glutamine, an amino acid which strengthens the immune system and stimulates the body’s ability to recover after an injury or an operation.
Bruce Sherman, a world famous chef, wraps spinach stalks in bundles from six to eight and leaves them in a special marinade, made of red wine, honey and garlic.
These leaves have five times more magnesium and calcium than the stalks. They are rich in vitamin C and phenol, a powerful antioxidant and nutrients with anti-inflammatory properties. Finely chop the leaves and add them to your salad or use them as a garnish for your fish and chicken.
30 grams of broccoli leaves contain 90 per cent of the recommended daily intake of vitamin A. Prepare broccoli leaves same as spinach. Steam cook them for a while, add some olive oil and garlic.
You may not believe it, but the inner white layer of the watermelon rind can also provide some health benefits. It contains citrulline, an amino acid important for the dilation of the blood vessels and it also improves the blood circulation.
Chop the rind together with the inner sweet part and make yourself a refreshing juice, or make a cocktail by adding some rum, gin or vodka.
Onion skin is contains more quercetin than the onion itself. Quercetin is a plant pigment with strong antioxidant effect, and it reduces high blood pressure. Even though you may know that onion skin works perfectly for your Easter eggs, but you can also add some to make your dish even more delicious.
The only thing you should remember is to take out the peel before you serve the meal.