Eat Your Scraps

Eat Your Scraps

You may not realize it, but certain peels, stems, and tops are full of hidden health benefits(and surprising flavor, too).

What  do watermelon rinds and onion skins have in common? They usually end up in the trash. According to food scientists, that's a real waste because many produce scraps that are packed with nutrients. Take under-appreciated celery leaves. For example: They provide a dose of vitamin C that puts oranges to shame. Here are a few trimmings you should start saving and tips for transforming them into yummy juices, snacks and sides dishes.

Celery Tops:
The leaves are brimming with five times more magnesium and calcium than the stalks. They're also a rich source of vitamin C and phenolics, potent antioxidant and anti-inflammatory compounds.
How to eat them: Finely chop the leaves with parsley and stir into salsa, or use as a garnish on fish or chicken

Orange Peel:
The peel contains more than four times as much fiber as the fruit inside, and more tangeretin and nobiletin-flavonoids with anticancer, antidiabetic, and anti-inflammatory properties. A 2004 study on animals suggests that these nutrients may even reduce harmful LDL cholesterol better than some prescription drugs.
How to eat it: Grate and sprinkle zest on green beans or asparagus. For dessert, simmer strips in simple syrup and cover in melted dark chocolate

Broccoli Leaves:
A one-ounce serving provides 90 percent of your daily vitamin A requirment whereas the florests deliver only 32 percent.
How to eat them: Cook the leaves as you would spinach. Blanch in boiling water, then saute with olive oil, garlic and salt.

Watermelon Rind:
A study found that the tart white rind offers a high does of citrulline, an amino acid that helps dilate blood vessels to improve circulation.
How to eat it: Throw the rind in a blender with lime and watermelon flesh to make a tasty mocktail; you can add sugar if desired.

Onion Skins:
The papery skin contains more antioxidants than the onion itself, it's especially rich in quercetin, which may reduce blood pressure and prevent arterial plaque.
How to eat them: Simmer in stocks, soups, and stews for additional flavour; discard the skins before serving.

Source : O, The Oprah Magazine