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7 parts of food we throw away, but they do good to health

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7 parts of food we throw away, but they do good to health
Sometimes, out of sheer ignorance, we throw away some parts of the vegetables that are rich in nutrients. In some cases, these discarded parts are more nutritious than the parts we usually consume, but all the benefits go straight to the trash.

Leaves, stalks and peels of a number of fruits and vegetables may not be very famous in cooking, but with a little creativity, they can be availed in our daily meals.
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One tip to increase the possibilities of utilization is to freeze those parts that would be discarded until obtaining sufficient amount to make a pie or vegetable stock, for example.

To take full advantage of the benefits, give preference to organic foods, which are free from pesticides. And, of course, when consuming bark foods, hygiene care should be redoubled to prevent contamination.

Check out some parts of food that should not be thrown away and learn how to take advantage of them:

1. Beet leaves
As with carrots, it may be more difficult to find beets still with leaves. However, if you are lucky, enjoy them!

These leaves are rich in calcium, vitamin A and vitamin C, plus they have more iron than the same amount of spinach leaves.

2. Carrot leaves
If you are lucky enough to find carrots still with the leaves, know that you should not throw those green parts away, as they have six times more vitamin A than the root itself.

A great way to enjoy the leaves of the carrot is to place them on the processor with a little olive oil, cheese and nuts to make a delicious sauce.

3. White part of watermelon
Yes, the white part of watermelon, which is part of the bark and usually goes into the trash, is edible and is good for health. It can be consumed in the form of juice, sweet and even pickles.

Because it is rich in citrulline, this part of the fruit promotes a dilating effect of the arteries, improving blood circulation. As a result, it can help reduce hypertension and even improve men’s sexual performance by promoting erection.

4. Peeling cucumber
No more peeling cucumber! In addition to being edible, the bark of this vegetable is especially rich in vitamin K, which participates in blood clotting and is important for bone health.

Provided they are well washed, you can consume the cucumber slices with the peel, whether in salads, smoothies or juices.

5. Peel and fibers of orange
The peel and fibers of the orange (that white part) contain pectin, which help prolong the feeling of satiety.

The white part, in particular, is rich in hesperidin, a flavonoid that is associated with lowering blood cholesterol levels, lowering blood pressure and fighting inflammation.

The easiest way to consume the fibers is to not remove them while consuming the fruit. Already in the case of the shell, you can use it grated like condiment of cakes, pies and sauces.

6. External leaves of the onion
They may even seem useless, but know that the leaves of the outermost layer of the onion are rich in an antioxidant called quercetin, which helps reduce blood pressure.

To use them, you can freeze some leaves until you have enough to make a vegetable stock or add them to the soups to give it an extra flavor.

7. Leaves and stalks of broccoli and cauliflower
Cruciferous vegetables are among the healthiest available for our food, so we should make the most of them.

The stems and leaves of broccoli and cauliflower, for example, are rich in antioxidants, which fight free radicals, and folic acid, essential for the synthesis of red blood cells and for the development of the fetus.

Instead of throwing these pieces in the trash, you can make them sauteed or add them to soups, broths, salty pies and salads.

To enjoy the beet leaves, you can chop them and saute them with a little ground garlic and olive oil

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