4 foods you shouldn’t scrap

By Mariam Digges

4 foods you shouldn’t scrap
Think twice before binning these fresh food ‘scraps’. Under their hard or leafy exterior, they’re hiding a powerhouse of nutritional benefits.

Onion Skin

Rich in quercetin, which has anti-inflammatory properties and has also been known to reduce blood pressure and prevent clogged arteries, onion skin can be used in stocks and stews. Simply remove the skin just before serving.

Broccoli Leaves

A great source of carotenoids and vitamins A and C, don’t be so quick to discard broccoli leaves. You can cook them the same way you would cook cabbage.

Orange Peel

An excellent source of fibre, flavonoids and vitamins (particularly vitamin C), orange peel is a great immune system booster and can also help ward off respiratory infections. Blend the fruit whole for a delicious juice or smoothie.

Celery Leaves

Celery leaves contain five times more magnesium than celery stalks, plus vitamin C and phenolics, which are powerful antioxidants that have been known to have cancer-fighting properties and also reduce the signs of ageing.

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