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11 Fruit and Veggie Parts You Shouldn't Throw Away
1 / 11
Broccoli Stems
Though broccoli florets usually get all the attention, the broccoli stems are equally valuable to a healthy diet. Richer in fiber than the crowns, the stems are wonderful sauteed, steamed or even roasted in the oven.
2 / 11
Onion Peels and Skins
Though we don't recommend eating onion peels and skins, we do recommend steeping them in broths, soups and stews. Righ in fiber and antioxidants, these papery peels fight cardiovascular disease and have anti-carcinogenic properties according to research published in Plant Foods for Human Nutrition.
3 / 11
Potato Peels
Potatos should be a healthy part of your diet! Well, potato peels, that is. Though the 'meat' of this tuber isn't known to be packed with nutrients, the skin is. Incredibly rich in fiber, potato skins also pack a healthy dose of Vitamin C and Potassium. So next time you're making potato chips, make them with the skins instead!
4 / 11
Corn Silks
Who would have thought that those stringy, clingy corn silks were worth holding on to? Well, before you throw them out along with the husk, consider making a corn silk tea. Steeping these long golden strings in hot water for a bit, will give you the chance to absorb their high levels of Vitamin K and Potassium.
5 / 11
Pineapple Core
Usually when cutting up a pineapple, we do our best to eliminate the harder, less flavorful core. That core, however, is another fiber powerhouse and definietly worth a second thought, according to Roschelle Heuberger, PhD and associate professor of foods and nurtrition at Central Michigan University.
7 / 11
Beet Greens
Beets have become a staple in many of our diets and for good reason. Though the root itself is known to be very nutrient rich, the greens are actually the nutritional powerhouse of this particular root vegetable. Look to the greens for lots of iron, lutein and beta-carotene. You can sautee them like you would spinach or chop them up and toss them in a salad.
8 / 11
Cauliflower Leaves
Cauliflower is part of the cruciferous family of vegetables and has high levels of antioxidant and anti-inflammatory properties. The leaves are as delicious and nutrient rich as the florets, and can be eaten raw, sauteed or lightly steamed.
9 / 11
Apple Peels
Did you know most of the fiber and antioxidants of an apple can be found in its peel? That should make you think twice before you toss those ribbons away! Instead of peeling your apples for applesauce or pie, simply wash them off and leave them on for added nutritional value.
10 / 11
Celery Leaves
We spend a lot of time enjoying celery stalks and often forget entirely about the leaves! High in Vitamin A, Vitamin E and Calcium, the leaves, which have a flavor akin to parseley, are perfect for chopping up and adding to salads and soups, or even blended into smoothies.
11 / 11
Pumpkin Seeds
If you're not already saving your pumpkin seeds, you should start to! A quarter cup of pumpkin seeds will give you almost half of your daily recommended magnesium, as well as well as zinc and omega-3's. Salted and roasted, these little seeds are just delicious!
I left #6 off because it doesn't tell how to cook or use.

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Comments

  • Sorry, I am not wasting my time with most of this stuff. As far as potato skins are concerned, if I eat a potato, I bake it and eat the skin too. Beet greens are something I already eat. As far as apples are concerned, I quarter them, take out the core and eat the rest. I buy pumpkin seeds which have no salt on them and put them in salads. Also, there are vitamins that men who are my age should not get too much of, such as vitamin E and Vitamin A. So I would not eat some of this simply because I already eat enough of it and take a multivitamin every day.

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