Fruit and Vegetable Peel Nutrients;Use 100% of easily discarded fruit and vegetable peels

 Although it is common knowledge that fruits and vegetables contain more nutrients in their skins, the reality is that they are usually thrown away. Therefore, most of the skins of fruits and vegetables become food waste. However, the real nutrients are higher in the discarded skins, and when cooked properly, they are not only good for your health, but can also enhance the taste and flavor of your food.

The biggest reason to throw away the peel is because of the pesticides, but it is better to wash the pesticides on the skins by immersing them in water rather than washing them under running water. Soak the whole thing in water for 2-3 minutes, then rinse again under running water for about 30 seconds. According to the Ministry of Food and Drug Safety, it was reported that there was no difference in effectiveness when washed with water, salt water, vinegar water, or water soaked in charcoal. From now on, let's use 100% of the peels of fruits and vegetables that are easily thrown away so that we can consume plenty of nutrients and drastically reduce food waste.

▲ Apple peel

Apple peel contains a large amount of 'anthocyan', which gives a red color, which is a representative antioxidant and suppresses free radicals. It also contains 'ursolic acid', which is effective in maintaining blood sugar and preventing obesity. If you cut the apple peel into small pieces and use it as an ingredient for fried rice, it will be a different delicacy with a refreshing apple scent and sweet taste. The apple peels are moderately dried and brewed as tea, or lightly fried and served as a snack or side dish with alcohol. At this time, you can enjoy it more deliciously if you eat it with honey.

▲ Tangerine peel

Tangerine, a representative vitamin C, contains a lot of nutrients, especially the peel, and it is especially effective in preventing colds by increasing immunity and is very good for skin care. 'Hesparin' is contained more in the peel than in the flesh, and it is effective in strengthening blood vessels and lowering cholesterol. After drying for 3 to 4 days in the sun, you can roast it in a pan and drink it as tea, or pickle it into marmalade and enjoy the taste and aroma to its fullest.

▲ radish skin

Radish peel contains twice as much vitamin C as the kernel, and contains more fiber and potassium. 'Isothiocyanate', which gives the bitter taste of radish, is also contained in more in the peel, and this ingredient has anti-inflammatory action. Therefore, when coughing is severe due to bronchitis, extracting the juice from the skin is very effective in relieving inflammation and coughing. When cooking fish, cooking with the skin is also helpful in reducing the fishy taste.

▲ Carrot peel

It is rich in beta-carotene, which is good for eye health, and polyacetylene, an antioxidant, which is effective in preventing skin aging and anti-inflammatory action.

▲ Onion peel

It is rich in quercetin, which lowers cholesterol and regulates blood pressure. The flavonoid component, which removes free radicals that cause fatigue and aging, is contained in the skin 30 to 40 times more than the kernel. Onion skins are mainly used to make broth, and when powdered and used as a substitute for sugar when cooking, it adds flavor to food with a bitter, sweet taste.

▲ Pumpkin peel

It contains a lot of phenolic acid that helps prevent cardiovascular disease. This component is not found in the kernel but only in the peel. Rich in beta-carotene and calcium, it is good for eye health and prevention of spores. Sweet pumpkin porridge made by boiling sweet pumpkin with its skin and grinding it in a mixer with milk or honey to make a latte, or adding a little rice or rice and grinding it together to boil sweet pumpkin porridge is a good substitute for breakfast because it does not burden digestion and has high nutritional value.

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