Various Benefits in the Skin of Fruits and Vegetables

Various Benefits in the Skin of Fruits and Vegetables
The skin of fruit or vegetables is not as delicious as the fruit. The taste can be bitter, sour, or tasteless, so people tend to throw it away. In fact, this skin is located on nutrients that are often called able to fight cancer, increase energy, and so forth.
Dr Marilyn Glenville, former president of the Food and Health Forum at the Royal Society of Medicine, said that all fruits and vegetables have a bio-synergy, meaning that the nutritional benefits of each part are strengthened by the other. Below, there are some fruits and vegetables that you can eat with the skin.
Kiwifruit, the skin of kiwi fruit with high antioxidants, is believed to be able to function as an anticancer, anti-inflammatory, and anti-allergen, according to Dr. Glenville. “The skin contains three times more antioxidants than meat. It also can fight bacteria such as Staphylococcus and E-coli, which makes you food poisoning,” he said.
How to eat it: If the skin of the kiwifruit feels too sour, choose the type of gold kiwi fruit (you can buy it in hypermarkets) that tastes sweet. The skin is not too hairy, but provides the same benefits. Add the skin too if you make kiwi juice.
Pineapple. Of course, you don’t have to chew that prickly pineapple skin. All you have to eat is the hard center. Pineapple itself is rich in fiber and vitamin C, and its main benefit lies in its enzyme called bromelain. Bromelain functions to break food, and dead tissue that lives in the digestive system, thus protecting the stomach. “The central part of pineapple contains twice the concentration of bromelain from the flesh,” said Dr. Glenville from Agriculture Reseach and Science on Litimkoh Journal Papers.
How to eat it: Press and crush the center, and add the juice to the smoothies. The pulp can be added to soups or casseroles to provide more fiber.
Broccoli, What makes broccoli heavy when weighed is the stalk. This stalk is usually discarded, but the stalk is the reason we consume broccoli. “Broccoli stems may not taste too much like flowers, but have higher calcium and vitamin C content,” said Dr. Glenville. Broccoli stems are also rich in soluble fiber, so you will feel full longer. How to eat it: Cut broccoli sprigs into the size of french fries, then saute or boil together with other food ingredients.
Banana, Researchers in Taiwan found that banana peel extract can remove depression because it is rich in serotonin, a chemical that balances mood.
Banana peels are also good for the eyes, because they contain the antioxidant lutein which protects eye cells from exposure to ultraviolet rays. This is what can cause cataracts. How to eat it: The Taiwanese research team recommends to boil banana peels for 10 minutes, then drink the cold boiled water. Or, put it in the juicer, then drink the juice.
Garlic, according to researchers from Japan, garlic skin contains six different antioxidant compounds. Peeling garlic can eliminate phenylpropanoid antioxidants which help fight the aging process and protect the heart. How to eat it: Pour olive oil over half or whole cloves of garlic, then place it on the tray together with the chicken or vegetables you are grilling.
Citrus fruits, orange peel and tangerine have a powerful type of antioxidant called super-flavonoids, which can significantly reduce bad cholesterol levels, without lowering good cholesterol levels. Antioxidants obtained from the skin are 20 times stronger than those obtained from juice. “The same thing applies to all citrus fruits,” said Dr. Glenville. “The white marrow contains high pectin, which is a component of dietary fiber which is known to reduce cholesterol and fight it with good bacteria.” How to eat it: Add grated citrus peel to cauliflower, cheese, or cake and muffins. Or, put all the unpeeled fruit in the juicer so you get all the benefits.
Potatoes, Most people know that potato skin is healthy, but not many know the reason. The skin is a source of nutrition from potatoes. A potato skin provides half of the daily intake of soluble fiber, potassium, iron, phosphorus, zinc and vitamin C. “Per pound, potatoes contain more vitamin C than oranges, so it’s good for anyone who wants to prevent the flu,” said Dr. Glenville. How to eat it: Make the following baked potato skin, boil and mash with the skin into mashed potatoes, or cut into wedges, dip in a little olive oil, then bake as potato wedges.