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Parts of fruit and vegetables you shouldn’t throw away

Some parts of fruit and vegetables are considered garbage, and very few of us know that many of these can be used in cooking and for other purposes.


1. Onion and garlic skin

The skins of onion and garlic are rich in fibers, and they contain more antioxidants than the vegetables themselves. You can include the skins in soups and stews; remove them after the food is cooked if you find them unpalatable.

2. Celery leaves

When you enjoy a delicious celery salad, you should think about whether you have thrown away a valuable part of the vegetable. Celery leaves are an excellent source of antioxidants and vitamin C. Moreover, they contain five times as much calcium and magnesium than the stalk. Therefore, you can either extract the juice of celery leaves, or include them in your salad.

3. Cauliflower stalks

Cauliflower stalks have a role just as important as the flowers in providing healthy nutrients. In fact, the stalks are richer in calcium, vitamin C and fiber than the flowers. You should cut them into sticks and dip them into hummus or some sauce to make them into an excellent snack.


4. Citrus peels

Orange, lemon, lime and grapefruit peels usually end up in the garbage can, even though they are rich in fibers, vitamin C and antioxidants. Citrus peels are delicious coated in chocolate, but you can also grate them and include them into salads or sweets.