Ordinary households may not understand the properties of ingredients and often discard some unattractive ones out of habit or ignorance, including vegetable leaves, stems, and peels. In fact, fruits and vegetables grow for a reason, and even the skins that are peeled, the leaves that are removed, and the roots and stems all contain nutrients.
Don't rush to throw away the peels; they are great antioxidants.
For example, when cooking, households often peel the skins of vegetables and fruits, such as radishes, burdock, apples, or tomatoes. However, the outer skin of plants is closest to the sun, so their ability to synthesize substances that resist ultraviolet rays is high. This part is usually the most potent in antioxidant capacity. As long as it is cleaned thoroughly, it should be used as much as possible.
Apple and tomato peels
Rich in antioxidant components and dietary fiber, they help lower blood lipids. Apple peel is listed as one of the natural skincare foods mainly because quercetin in apple peel can protect the skin from UV damage. In addition, lycopene in tomato peel can also resist UV rays and inhibit the production of melanin in skin cells.
Grape peel
Grape peels contain more anthocyanins than the pulp. They have the effect of protecting tiny blood vessels and reducing inflammation. It is recommended to wash them and blend them with the pulp and seeds to fully absorb the nutrients.
Radish peel
Radish peel is rich in sulforaphane, one of the most beneficial compounds in cruciferous vegetables. It can promote the body's immune system, induce the activity of liver detoxifying enzymes, and protect the skin from UV damage.
Radish peel is cool in nature with a pungent, sweet taste. It clears heat and promotes urination. Boiling it to extract the juice and drinking it can relieve hot flashes during menopause.
Make good use of leaves to get Vitamin A
The leaves of some fruits and vegetables have a bitter taste and are usually discarded directly, such as celery leaves and radish leaves. However, radish leaves and celery leaves are rich in beta-carotene, a good antioxidant that the body converts into Vitamin A—an essential nutrient for skin and eye health.
Radish leaves
There is a folk saying, "Eat radishes in winter, and ginger in summer." Eating too many "heaty" foods in winter can easily lead to a "heaty" constitution. Radish leaves can reduce internal heat and promote body fluids, as well as promote gastrointestinal motility.
Celery leaves
Celery leaves are cool in nature and associated with the liver meridian. They are one of the best foods for detoxification, suitable for people with high blood pressure or chronic hepatitis. However, those with gastroesophageal reflux should consume them in moderation.
To regulate your body, don't miss out on roots and hair
The roots and hair of plants are actually rich in dietary fiber and are considered treasures in Traditional Chinese Medicine, such as the white part of scallions, scallion roots, and spinach roots.
The root of the scallion
Most people are accustomed to eating only the middle section of the scallion. However, the white part contains volatile oil, the main component of which is allicin. It has antioxidant, antibacterial, and sweat-inducing properties.
The scallion root, on the other hand, is neutral in nature and helps relieve symptoms of respiratory and gastrointestinal diseases. People who are sensitive to cold or often experience shoulder and back pain in winter can add scallion roots to soup or boil them with a little honey rock sugar to treat colds and relieve muscle soreness.
Spinach roots
The iron content in the red roots of spinach is actually higher than in the leaves. They also contain Vitamins A and C, as well as Vitamin K, which is lacking in most fruits and vegetables. This helps prevent bleeding in the skin and internal organs and can also enhance physical strength.