Vegetable and Fruit skin are not waste anymore

Egg shells:

Most people don’t know that egg shells are actually edible. According to studies, the main nutrient in an egg shell is calcium – an egg shell is made up of 95 percent calcium carbonate – making it a very rich source of the same. The International Journal of Food Sciences and Nutrition states that half an egg shell can provide the total amount of Calcium that adult human beings need per day. To consume egg shells, you can powder them and add to your pastas, salads and egg curries. Mix the powder to milk, smoothies or juices and you have a naturally calcium fortified drink


Drumstick leaves:

Called Moringa Oleifera, or more commonly, muringya, the humble drum stick forms a major part of South Indian cuisine. While the sticks have a number of health benefits – they boost your immunity, strengthen your bones, boost libido, and are commonly consumed, the leaves are quite often thrown away. However, these miracle leaves are packed with nutrition and disease fighting properties. Drumstick leaves prevent blood glucose levels from fluctuating – thus helping control diabetes. They are also effective in reducing cholesterol, have anti-inflammatory properties, and are loaded with Vitamin C, iron, beta carotene, calcium, and much more. You can steam them, cook them and add them to your dal, curries, stir fries, chutneys, parathas and more.


Beetroot leaves:

 Another super food that we have been wasting is the healthy beetroot. The leaves of the beetroot belong to the same family as spinach, and hence contain large amounts of iron, vitamin B6, magnesium, copper, apart from being great sources of the flavonoids beta carotene, lutein and zeaxanthin – which have strong anti-cancer and anti-inflammatory properties.  In addition, 100 grams of beet greens provide 50 percent of the daily Vitamin C requirement.  So the next time you buy beetroot, pick ones with the leaves and add them to your stir fry or dal.


Watermelon rinds:

Watermelons are the perfect thirst quenchers during summer – and are packed with antioxidants, vitamins and minerals. However, rather than throwing away the rind and seeds, put it in the blender along with the flesh. Watermelon rind contains more of the amino acid citrulline – important for the heart and blood vessels, than the flesh. Watermelon seeds also contain zinc, iron, proteins and fibre.


Cucumber peel:

 Cucumbers also have the maximum amount of antioxidants, Vitamin K, insoluble fiber that aides in easy bowel movement, and potassium, stored in their skin.  While Vitamin K is required for activating the proteins that your body needs for healthy bone maintenance and cell growth, cucumber skin is also loaded with the flavonoid beta carotene, which is essential for healthy eyes. So, don’t peel the cucumber the next time you bite into it.

Potato skin:

Now that is one thing that almost everyone throws away. However, according to studies, the skin of the humble potato is where the maximum nutrients in the vegetable are located. It is packed with iron, calcium, Magnesium, Vitamin B6 and Vitamin C – much more than the actual flesh of the potato. Hence, the next time you boil potatoes, boil it with the skin and don’t throw it away.

Orange peel:

The rind of the orange, or for that matter, all citrus fruits is one of the most healthiest parts of the fruit. It contains large amounts of folate, vitamin A, magnesium, dietary fiber and B Vitamins. The peel is also loaded with flavonoids, which are antioxidant compounds that contain cancer fighting properties. It also helps improve digestion and speed up metabolism. You can peel or grate the zest and add it to salads, soups or to your baked goodies.

Broccoli stems and leaves:

 If you are used to just plucking the florets of the broccoli and discarding the stem and leaves, remember that you are wasting a lot of beneficial nutrients such as proteins, potassium, sodium, iron, magnesium and Vitamin A that the stalk and leaves are loaded with. The leaves of the broccoli provide 90 percent of daily Vitamin A requirements, while the florets provide only 3 percent.  To maximise the health benefits of broccoli, add the stalk and leaves along with the rest of the broccoli on to your stir fry, dal or puree them into a soup.

Onion peels:

That is the first bit of the onion that goes into the bin. However, studies have proven that onion skin is rich in a phytochemical called quercetin, which contains anti-oxidant and anti-inflammatory properties, and can help reduce blood pressure and prevent troke. The skin also contains more nutrients than the actual onion. So the next time you use onions, don’t throw away the peel – instead boil it and use it as a stock for your soups and curries.

Banana peel:

Banana peels contain soluble fiber, which is essential for proper bowel movement; they also contain the antioxidant lutein, which is known to be beneficial for the eyes, helping to reduce the risk of macular degeneration, cataract and also protects the cells from free radical damage. Banana peels also contain a substance called tryptophan – an essential amino acid which aids in the production of seratonin, which is known to be a mood alleviator. Hence, the next time you eat a banana, don’t ditch the peel, instead use for stir fries and dal. In fact, the raw banana peel thoran or sabzi is quite a popular dish in south India.