Peel Or Not

By Author: Michael Swamy
Total Articles: 3
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Conventionally speaking, we all have always seen that it’s the main fruit or veggie that we use and all of the peel, rind and stem are what is tossed away in the bin. But in the age of millennial, nothing is wasted. Look for any food recipes in any of online recipe books or see any of the top chef recipes, you can easily spot how smartly rinds and peels are incorporated! In this section, we will talk about the benefits of some of these fruits and veggie peels.

1. Apple Skin
Apple skin is a widely used fruit for cooking or baking. This skin is rich in insoluble fibre, soluble fibre and vitamin C, these nutrients are excellent to clean out the digestive system, remove toxins and waste from the body. The skin is also rich in anti-inflammatory properties.

2. Orange Peel
Most of the orange’s best nutrients actually lie in the peel and the white stringy part around the flesh called the pith. This pith contains a nutrient which has been shown to lower cholesterol, reduce blood pressure and inflammation. The pith and peel also contain pectin, which helps to keep the body full while suppressing hunger. When ...
... peeling an orange try to keep the pith layer on, and use leftover orange peel in baked goods.

3. Coriander Stems
When using herbs, we tend to only use the leaves and throw away the stems or roots. Coriander stems and roots carry nutrition while also providing bold flavour and texture. This tasty herb helps control blood sugar. The stems and roots are best used blended into soups, stews, salsas, guacamole and our favourite chutneys.

4. Broccoli Leaves and Stalks
Broccoli leaves and stalks are usually the first to go but they make a handy, appetising and wholesome ingredient. The stalks have are rich in fibre The leaves contain beta-carotene, vitamin A, vitamin K, vitamin C, antioxidants which support red blood cell production.

5. Celery Leaves
When eating celery we rarely think about celery leaves. Celery leaves look like a lighter version of flat leaf parsley and most of the time they are tossed away. The leaves have vitamin C, potassium and calcium which all work to support the immunity, healthy skin, the kidneys and control blood pressure. Celery leaves are perfect in soup stocks and great for juicing.

6. Beet Greens
Most of us throw away the leafy greens that come with bunches of beets. These greens contain a nutrient that keeps eyesight strong and prevents degeneration and cataracts. They also carry an array of vitamins, minerals, fibre and protein. Beet greens can be used for soups, sautés, juices and salads.

7. Cucumber Skin
The dark skin of cucumbers is habitually peeled off and tossed out, but it contains more nutrition than the flesh. Cucumber skin contains vitamin K, which supports proper bone health and healthy blood clotting. If using the skin, wash the cucumber really well since it is often coated in wax to prevent bruising during transporting it. Add to your smoothies, salads or make it into a cool soup.

So, go ahead and keep the peel and create your own new magical recipe!