7 Food Parts You Shouldn't Throw Away

Answer yourself genuinely: While getting ready products of the soil dishes for your dinners, do you eliminate a portion of these food sources and dispose of them in the rubbish? Provided that this is true, realize that you could be committing a major error and squandering significant supplements that could be very much spent in your eating routine.

This is because, according to the director of sports nutrition at the University of Pittsburgh Medical Center in the United States, Leslie Bonci, those chunks that people throw in the trash are full of vitamins and amino acids.

In any case, how do we have at least some idea what parts we can use for food and which ones ought not be utilized? To assist you with keeping away from that uncertainty, we present to you a rundown of seven bits of food that you totally shouldn't discard. Check underneath:

1. Meloa seeds

Native to India and Africa, cantaloupe is a variety of melon that contains a rounded and wrinkled appearance. It's not recommended that their seeds be thrown in the trash because they're high in protein, fiber, magnesium and vitamin E, said the director of sports nutrition at the University of Pittsburgh.

Preparation advice: Cook the apple seeds in the stove and dress them with a shower of oil. You can have them for breakfast or snacks over the course of the day, between dinners.

2. Onion skin

If you have a habit of peeling onions and throwing them away without taking advantage of it, don't do it. According to Leslie Bonci, this part of the vegetable is rich in a compound called quercetin, which helps lower blood pressure and improves immune system health.

Preparation advice: add the onion skin to a stew or stock and, prior to serving, eliminate it from the container. Along these lines, you will have a recipe that isn't just more nutritious, yet in addition more delectable.

3. Watermelon peel

Bonci also explained that the watermelon shell has the amino acid citrulline, which can contribute to the improvement of blood circulation. So that's another part that can't be left out.

Preparation tip: get a sound, nutritious and scrumptious smoothie by blending watermelon in with the strip and mash of the natural product (the red part we usually eat) in the blender, strawberries and a little squeezed orange juice.

4. Broccoli leaves

Many people are in the habit of eating the part of broccoli that looks like a tree, but its leaves also need to be supplemented with meals, since they contain large amounts of calcium, vitamin A and vitamin C, said the director of the sports nutrition.

Preparation advice: Chop the broccoli leaves and sauté them together with the other parts of the vegetable that you are already used to eating.

5. Head of celery

Another habit that some people have is to use the celery stalk and forget the head of the vegetable, where the leaves are. The problem with throwing that part of the food away is that it also wastes nutrients like magnesium, calcium and vitamin C, the University of Pittsburgh said.

Preparation Tips: Use the celery top, with its leaves, as an herb to make a more nutritious and delicious chicken or vegetable soup.

6. Orange peel

As Bonci said, orange peels are high in fiber, which works with the digestive system, and vitamin C, which contributes to the immune system.

Preparation advice: Grate the orange peel and use them as a condiment for a fish or chicken dish. Another option is to put the chopped peel of the fruit on top of a cake, which will give your recipe an extra kick.

7. Swiss chard stew

The most used part of Swiss chard is its leaves, but according to Leslie Bonci, its stem is another important part and should appear in food, as it has carotenoids, antioxidants to help fight disease and vitamins K. which is beneficial for bone health.

Preparation advice: Brown the chard with mushrooms and onion and increase your lunch or dinner.