Benefits of fruit peels

Benefits of fruit peels

Nutritionists always recommend eating a variety of fruits and vegetables with their fruit peel or using them in food recipes because of their high concentration of nutrients. Dietitian Helen Bond says some nutrients, such as vitamin C and fiber, are concentrated particularly in or under the crusts. The following are a group of vegetables and fruits, which should not be peeled or leaves:

Strawberry husks

Do not get rid of the leaves of green strawberries, but boil them with water, and drink the solution, they are rich in antioxidants, which work to neutralize the effect of free radicals produced by our bodies naturally, thus protecting us from heart disease and cancer.

Onion peel

Do not get rid of the outer skin underneath the crust. Instead, it can be added to food recipes. It contains nutrients to the skin, as well as keratin, which has anti-inflammatory properties, as studies suggest, but it helps lower high blood pressure.

Pumpkin peels

Do not get rid of pumpkin seeds. It is a good source of minerals. It can provide you with about 15% of your daily need for zinc metal, and about 10% of magnesium. Zinc is important for the functions defined and the reproductive system, while magnesium helps to produce energy and resistance to stress.

Pineapple peels

Do not dispose of the pineapple pulp, as it can be cut and added to recipes. Although it is stiffer than meat, the pineapple pulp is edible and helps fight inflammation and repair damaged cells and tissues in the body.

Kiwi peels

Despite its fluffy texture, the kiwi peel is edible, a recipe for strengthening hair and skin, because it contains high vitamin E and boosts fiber levels by up to 50%.

Cabbage peel

Do not get rid of the outside leaves of cabbage, they contain a high content of carotenoids, a kind of vegetable antioxidant pigment.

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