ALL YOU CAN EAT
Some of the food we routinely throw away offers valuable health benefits. Here’s what to leave out of the recycling...
ORANGE PITH
Naringin and naringenin – flavonoids with powerful antiinflammatory and anti-oxidant properties – are most abundant in the pith of citrus fruits.
BROCCOLI LEAVES
The leaves are richer in betacarotene than either the stems or the florets. This converts to vitamin A in the body, helping to support the immune system.
PINEAPPLE CORE
Levels of the anti-inflammatory bromelain are higher in the core than in the flesh. It’s also a good source of manganese, which plays a role in energy production.
PUMPKIN SEEDS
These mineral-rich seeds provide magnesium, phosphorus, manganese, iron and copper. Roast, or soak and use raw for more abundant vitamin E and K.
HERB STEMS
Herb stalks are a dense source of phytonutrients. One study found coriander stems were rich in quercetin, which has been shown to modestly boost endurance.
TINNED- FISH BONES
The bones in tinned salmon and sardines are softened by the canning process, which makes them easily edible. They are also packed with calcium.