We never think before thrashing the vegetable or fruit portions like peels, stalks, stems without realising that we are throwing away serious nutrients in the bin.
Cleaning and peeling vegetables is a part of the pre-preparation of meals before consumption. Therefore, many stems, seeds and stalk should not be just thrown away and can be eaten as a part of the diet.
1. Broccoli and Cauliflower Stalks
The florets aren’t the only edible part of cruciferous vegetables like broccoli and cauliflower. The ignored stalks have more nutrition as they are packed with vitamin C involved in many bodily processes, including the synthesis of carnitine, a compound required for the burning of fatty acids in muscles. Also, broccoli stalks are a source of folate, potassium, and manganese. They can be eaten raw or can be consumed in the form of salads, vegetables and curries.
2. Beet Greens
Including beetroot bulbs in the form of salads, soups, stews, juices are common. But the leaves are commonly left or thrown away. The beet top is an excellent source of vitamin K, an important nutrient needed for both blood clotting and bone metabolism. Don’t overlook the edible greens of radish as well. They both can be eaten as a side dish if sautéed in little oil along with garlic or condiments of your choice.
3. Carrot Tops
Carrots are known to offer a bounty of vitamin A, the top of the carrot is reminiscent of parsley and often bounty of vitamin A. Also, they have high antioxidant content, which works well for your overall health.
It can be included in soups, salads and more.
4. Watermelon Seeds
Seeds have gained importance as they offer fibre and many other important nutrients with various health benefits. A study in The Journal of the American Osteopathic Association, the high magnesium content is necessary for proper activation of vitamin D in our bodies. Improve bone and muscular functioning. Add nutritional punch to your salads, trail mix, yoghurt and can also be eaten in a roasted form on its own.
5. Swiss Chard Stems
These should not be overlooked as the plant’s leafy tops have a celery-like texture and bittersweet taste when eaten raw, while softer texture and milder flavour when cooked, making it a savoury addition to your favourite dishes. Just chop up the stems for extra flavour sauté them, add them to stir-fries, eggs, soups, and stews.