Food scraps can be packed with nutrients as well as a surprising amount of flavor. Here are six trimmings you should start saving.
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.
Swiss Chard Stems
A study by the Institute of Food Technology in Germany revealed that Swiss chard stems are loaded with glutamine, an amino acid that boosts the immune system and bolsters the body’s ability to recover from injuries and surgery.
How to eat them: Bruce Sherman, a chef celebrated for his farm-fresh cuisine at Chicago’s North Pond restaurant, ties the stems in bundles of six to eight with kitchen twine and…
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