Eat instead of throwing away:
9 plant parts you may have thrown away but you can actually eat instead
1. Kiwi fruit skin
Maybe you eat the kiwi as many people do: cut through the middle, spoon out the halves and throw the bowl into the garbage. Kiwis are already very healthy. They are known for their vitamin C wealth. In addition, they have prebiotic effects, so promote a healthy intestinal flora and can even be used in bad sleep (eat 2 kiwis daily before sleeping).
The shell now may be a bit frightened by its furry character. But she should not. Because the Kiwi is very healthy: it provides three times as much fiber as the fruit pulp and another serving of vitamin C. Of course you should always wash the Kiwischale and only buy organic kiwifruit. The best way to process the shell is in the smoothie.
2. Onion skin
Onion scales are indeed actually thrown away. Before this, however, you can still use it and put it into the pot while boiling a broth. In this way, the valuable substances of the onion skin- which are almost in vain in the onion interior – get into the soup. After cooking, the skin is fished out again and then placed on the compost, where it is a popular composting feed for the fertile soil.
As in the strawberry leaves, the quercetin helps to settle the blood sugar level. Also the intestinal health improve the substances in the onion bowl. They can obviously compensate for those adverse effects on the intestines that would be associated with a carbohydrate-rich diet.
Further studies show that onion dishes or the substances therein reduce blood pressure, have an anti-inflammatory effect, improve a possible insulin resistance, dilute the blood, thus preventing blood clots and, of course, reducing the cholesterol level. Details on the onion and its health effects can be found here: The onion – sharp and healthy.
3. Watermelon crust
The watermelon has a very thick shell. The fruit is now very water and sugar rich, but it does not contain many ballast or vital substances. But if you eat at least a little bit of the bowl, then the increase in blood glucose is slowed down by the fruit and the personal nutrient supply is optimized.
In a study published in the Research Journal of Environmental Sciences in 2015, the water melon shell was not only nontoxic but also rich in valuable nutrients, such as the so-called citrulline-like researcher Of Texas A & M University – a precursor of the blood-promoting amino acid arginine.
The scientists explain: The citrulline-arginine compound helps the heart’s health and the immune system. Moreover, it is very helpful for those who are suffering from overweight or type 2 diabetes. Arginine promotes the development of nitric oxide, which in turn relaxes the blood vessels – which has a similar effect as Viagra, which is known to be used for the treatment of impotence, and thus prevent erectile dysfunction. “
The watermelon tray can be used to make chutneys or pickles. The watermelon bowl can also be candied or processed into Indian currys. Or use the watermelon shell similar to cucumbers, for example, in a Spanish gazpacho (raw soup soup).
4. Avocado seeds
Avocados are wonderful fruits. They taste deliciously creamy and can be used in many different ways. They make dips, sauces, dressings, even sweets and ice cream. Their fat content is very high for a fruit, but the fat quality is also very high.
But the core of the avocado is thrown away by most people. One or the other planted the core in a flowerpot to make a little tree, but it is almost never eaten. This is exactly what is possible. Yes, the avocado is the most nutritious part of the fruit.
Now, of course, this is not a special feature, because the seed of a fruit is fundamentally more nutritious than the respective fruit pulp. If, therefore, the proposition appears that the avocadokern contains 70 per cent of the amino acids of the whole fruit, this is perfectly normal since the seed always has a much higher protein content than the fruit pulp Pear seeds.
Researchers from the renowned Pennsylvania State University, for example, wrote in their study The Avocadokern as a source for bioactive phytochemicals that avocadokern has already been used for a very long time in the home countries of the fruit – rather as a cure than as food. Current research results show that the avocadokern – presumably due to its high polyphenol content – can regulate cholesterol levels, which could be integrated into the therapy of hypertension, chronic inflammatory diseases and diabetes.
Like all seeds, the avocado also contains substances that protect it from spoilage and insect bites. These are plant insecticides, fungicides and antibacterially active substances. In small quantities these substances can be helpful to humans. But perhaps you should not eat five avocadocards every day.
Keep in mind that all the studies that are currently being published on avocado corporations have most likely been carried out only because the food industry wants to find ways to recycle garbage as profitably as possible. And with the production of avocado oil, there are a lot of avocado seeds that have hitherto migrated into the waste and for which one is now looking for worthwhile opportunities. Whether the found use ideas are really healthy in the long run remains to be seen.
If you want to taste the avocado, then this is the easiest way:
Remove the fine skin surrounding the core with a knife. Cut the core into small pieces and place these pieces for drying (at least 3 days). You can also dry the items in the drier or in the oven at low temperature. The dry pieces can now be finely ground or ground, eg in the mixer or a corresponding kitchen machine. After drying, the powder should either be used immediately or spread out and dried. It is mixed in smoothies, smoothie bowls or shakes. They can also be used (in small quantities) in crackers or other pastries.
5. Lemon and orange peel
Lemon and orange peels are mostly known for their edibility. However, they are very rarely used. At all events in the Christmas season or when you bake a cake.
However, the citrus peels should be used much more frequently. They have proven anti-cancer effects. For example, evidence is available with regard to prostate cancer and skin cancer. The latter reported the University of Arizona as early as 2000: if you regularly eat the bowl of citrus fruits, you can protect yourself against aggressive skin cancer.
Lemon and orange peels may, of course, be eaten only if they originate from organic agriculture and have not been treated or waxed after the harvest. Otherwise, citrus fruits are among the most polluted with pesticides and fungicides.
Citrus peels can be finely rubbed and added to many vegetable dishes, sauces, soups, shakes and smoothies. They are very suitable, for example, in white cabbage and savory dishes, but also in bean dishes and, of course, in sweets of all kinds.
It is also possible to dry the skins and to cook a fruity tea all year round.
6. Pumpkin skin and flower
Pumpkin blossoms will probably only be available if you cultivate a vegetable garden. The pumpkin blossoms (eg courgettes) can be eaten wonderfully. They taste delicate and mild. In addition, they contain a substance called spinasterol, which has long been known as a cancer adversary in science. If you give this substance to a skin cancer, then the cancer goes back.
Pumpkin blossoms can be cut raw in salads. They are particularly delicious when they are fried in the batter (dip into a mixture of whipped egg and almond flour, salt and pepper and then bake in avocado oil).
The pumpkin bowl is also edible – and this is not just the bowl of the Hokkaido dash, which is so delicate that you do not even notice that it is a bowl. It is not the courgetic shell which is much more a skin.
No, the usual pumpkin’s bowl can be eaten, those which are usually painfully removed and then composted, for example, in the patisson squash. An important advantage: you are no longer in danger of losing a finger, which can happen in the pumpkin peeling well and gladly
If the long cooking time is not to be accepted (although the inner pumpkin meat is very soft), you pump the pumpkin. The shell can then be consumed separately for many pumpkin varieties. For example, you can cut them very small, sauté them with onions, then pour in some water, add spices and oatmeal or coconut milk, and slowly soak. This is the case, for example, with butternut and nutmeg.
It was only in 2015 that a corresponding study was published. Pumpkin pots had been used in large quantities in the food industry, and it had been found that the pumpkin is a real cornucopia of antioxidants (polyphenols), yes, contains much more antioxidants than the pumpkin.
7. Maize threads
Corn is often nibbled or placed on the grill. Beforehand, the leaves are usually removed, and with them the maishaar, that is, the fine threads, which are especially at the tip of the piston.
In the folk healing of many countries, eg China, the Maishaar is used as a means for diabetes as it can lower the blood glucose level. Here we had described how, among other things, the testosterone level can be raised using the Maishaar. In addition, Maishaar is used for intestinal refatting or anti-fungal cures because it has anti-fungal properties.
In addition, it is used in folklore in bladder infections, gout, kidney stones, hypertension and prostate problems. Some people simply eat the sweet and mild threads, others make a tea known for its dehydrating and diuretic effects.
8. Strawberry leaves
Strawberries are wonderful fruits rich in vitamins. Their leaves and the green hat on the fruits are, however, even more so. So you can save yourself the trouble, the green strawberry hat on the fruit and just eat it. On the cake and in the jam it may not be so appropriate, but when they push the fruit out of their hands into the mouth, you simply eat the greens with – and in smoothie it is of course no problem to process the strawberry hats with .
In this way, you not only supply the vital nutrients, but also the important leaf green. As with most fruits and vegetables, the strawberries also give the leaves more antioxidants than the fruits themselves.
Particularly rich are the strawberry leaves with anti-inflammatory flavonoids, such as, for example, quercetin and kaempferol. Studies show how Kaempferol inhibits cancer cell growth, induces cancer cells to suicide, but does not bother healthy cells.
Another interesting substance in strawberry leaves are the so-called Ellagtannins, which are now known to improve vascular health and protect against chronic diseases.
9. Broccoli leaves, flower cabbage leaves and other vegetable leaves
If you prepare broccoli, cauliflower, radishes, kohlrabi, radish, fennel, etc., usually the leaves are thrown away. Often the leaves are already cut off directly at the market, because one believes, to do the customer a favor. They are so rich in antioxidants and vital substances that the leaves in all these vegetables are actually much more valuable than the vegetables themselves.
Vegetable leaves are very rich in chlorophyll and antioxidants of all kinds, thus helping to reduce oxidative stress – which is involved in almost every disease – and to protect the organism from free radical damage. Broccoli leaves are even known for their specific anti-cancer activity, according to a study from the year 2015 in the specialist magazine Preventive Nutrition & Food Science.
Vegetable leaves fit perfectly in smoothies. They can also be cut into soups or stews, or they can be raw or stewed vegetables, potatoes or pasta dishes. It is usually enough to blanch them for a few minutes, so that they become palatable and less delicate.
Tasty broccoli or cauliflower leaves when they are roasted in the oven. The oven is heated to 180 – 200 degrees. Then cut the thick leaves slightly flatter, wash the leaves, dry them and place them in a bowl of olive oil, herbal salt and spices (eg garlic, dill, marjoram, basil or whatever you like). One stirs vigorously until the leaves are covered with the spice oil. Then spread out the leaves on a baking tray and bake them in the oven for 15 minutes.