Fruits And Vegetables Are More Useful With Peels

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Fruits and vegetables are more useful with their skins and peel. With their help you will increase the amount of vitamins you take, you will improve the fight against cancer and increase energy levels.

The peel is not the only healthy particle that we throw away from fruits and vegetables. The stems and cores of some plant products can contain many nutrients.

Dr. Marilyn Glenville advises the following fruits and vegetables to be eaten whole to fully accept their nutritional benefits.

Kiwi - The hairy skin of the kiwi is high in antioxidants. It has anti-cancer, anti-inflammatory and anti-allergic properties. The skin contains three times more antioxidants than the fruit itself. If the peel of the common kiwi is too sour for you, you can choose the "golden" kiwi, which is sweet and less fluffy.

Oranges and tangerines - their peel is high in powerful antioxidants. Superflavonoids can significantly reduce the levels of "bad" cholesterol without lowering the "good". Antioxidants derived from the bark are 20 times more powerful than those in the juices.

Add grated citrus peels to cauliflower and cheese dishes or pastries. It is best to put whole fruits in the juicer, so you will get all the nutrients at once.

Pineapple - The prickly peel will not be eaten, really. But the hard core of the pineapple contains useful fiber and vitamin C. The real benefit of pineapples lies in an enzyme called bromelain. It breaks down food and dead human tissues that stagnate in the digestive system, thus protecting the stomach. The core of a pineapple contains twice as much bromelain as the flesh of the fruit. Crush the core and add the juice to the shakes.

Bananas - Banana peel extract can relieve depression as it is rich in serotonin, which improves mood. Banana peel is also good for the eyes because of the lutein. It is an antioxidant that protects eye cells from the harmful effects of ultraviolet rays. Researchers from Taiwan advise that the crusts be boiled for ten minutes and that the water be drunk chilled. Another option to consume them is to put them in a juicer and make juice from them.

Potatoes - Potato flakes are healthy. This is because the shell contains the real nutrients. Only fist-sized potato flakes provide half the recommended daily allowance of soluble fiber, potassium, iron, phosphorus, zinc and vitamin C, which in potatoes is more than orange. Bake the whole potatoes with the peels or cook them, then puree them. You can cut them into pieces and bake them in the oven with a little olive oil.

Garlic - Garlic peels contain six separate antioxidants. According to Japanese research, peeling cloves removes antioxidants - phenylpropanoids, which help fight aging. They also protect the heart. Sprinkle with olive oil half or even a whole head of garlic, then add to the roasted meat or vegetables in the oven in a Mediterranean style.

Broccoli - Broccoli stalks are useful. They are less fragrant than flowers, but are especially rich in calcium and vitamin C. They contain soluble fiber and saturate for longer. Grate the stems into thin strips and add them to dishes.