You're Probably Tossing Out These Food Parts, But You Should Actually Be Eating Them

Posted by Editorial Staff in Food On 31st August 2017

Most of the time, we end up discarding parts of fresh fruits and vegetables without knowing they contain surprising health benefits.

#1 Beet Greens

Discard the leaves from this root veggie and you’re tossing away calcium, vitamins A and C, and more iron per serving than spinach, says Martha Pascucci, R.D., of Medical Weight Loss of New York. Chop and sauté beet greens with a little garlic and olive oil for a fast, tasty side.

#2 Broccoli And Cauliflower Stems

Broccoli and cauliflower stems sometimes offer a sweeter flavor than the florets. To use them, slice the stalks and peel the tougher skin near the bottoms. Try them in your stir fry or cook the stems in boiling water with a few garlic cloves and mash for a healthy alternative to mashed potatoes.

#3 Carrot Tops

Those delicate green fronds have a whopping six times the amount of vitamin A as the orange root, says Caroline West Passerrello, R.D., spokesperson for the Academy of Nutrition and Dietetics. Whir them in a food processor with a little oil, cheese, and nuts for great pesto or use them in a grain salad.

#4 Watermelon Rind

Watermelon is always a go-to snack in the summer, but the rind is usually left in the compost bin, with the white flesh intact. Citrulline, the nutrient in the white flesh is super powerful at fighting free radicals, preventing cancer and improving blood circulation. Some people even believe it to be a natural Viagra! Next time watermelon is on the table, remember to eat the white part too, or blend it up with some lime and mint for a refreshing beverage.

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