We’re only human and we’re drawn to habits. Habits like throwing things that we don’t think we have any use for. But since we love things healthy, we’re here to remind you that not all food parts should be thrown away because they could offer greater benefits even to the last shred. Another thing is that we hate wasting food, so repurposing these food parts or incorporating them into other dishes to bring a whole new flavor to the mix is a good thing. Plus the fact that we can enjoy all the vitamins and minerals down to the last drop of this fruit and vegetable.

Citrus Peel

We know how we are with fruit peelings. We peel them, then toss it out of the trash bin. But for citrus peelings, we found out that this shouldn’t be the case. Apparently, there are nutritional benefits hiding in the zest, other than the fruity goodness inside. Zests can have about five times more vitamin C, along with other essential vitamins and minerals like riboflavin, thiamin, niacin, vitamin B6, folate, vitamin B5, vitamin A, calcium, potassium, iron, and more.

There’s a lot that you can do with citrus peels too, you can use it to garnish dishes and amp up the flavor. You can also add it to marinades, vinaigrettes, smoothies, and even blend to yogurt. If you’re a sweet tooth, you can turn them into marmalades or better, candy!

Broccoli Stalks

When you say broccoli, it’s all about that poofy head and not the stalks. But the thing is, even the stalk is healthy! It contains sulforaphane, a phytochemical antioxidant that has anti-inflammatory properties. It protects our DNA from damage and inhibits blood vessel formation.

You can add the stalks in salads or enjoy it with a dip like the rest of your broccoli. You can also steam them, roast them or add them to a soup. There are endless choices when it comes to using broccoli stalks, but don’t throw them away.

Watermelon Rinds and Seeds

We think that just because we eat the red insides, or sometimes shake it up into a smoothie or juice, that we’re getting all the nutrients in this wonderful fruit. The thing is, the rinds and seeds are also not worth tossing out. The rind contains amino acid citrulline, it helps improve circulation and increase blood flow, boost immunity and reduce muscle fatigue. Not only that, but it also has vitamin C and B6 too.

The best way to re-use these fruit parts is by roasting the seeds in the oven, toss it in olive oil and salt, and roast it at 350° for 10 minutes. You can add it to salads, or trail mix. For the rinds, you can always add it in your cooking, since it offers a nice sweet taste that can boost the flavor of your dishes. For something a lot simpler, just add it to a fruit salad mix!

Pineapple Core

Let’s face it, nobody really eats the pineapple core because it’s hard to chew and there’s barely any taste of the glorious actual pineapple. However, the core is actually healthy and it is packed with vitamins and minerals that has bromelain, and anti-inflammatory properties. It even helps with sinus inflammations, mitigates arthritis and muscle pain. Surprisingly, it even has anticoagulant properties, which basically means it breaks down blood clot for a potential cancer-fighting effect.

You can always blend the pineapple cores into smoothies, or cut them into cubes and simply add to a water or tea for infusion. It can also be added to marinades or yogurt.

Celery Leaves

Celery is all about the stalks, and never the leaves. But just like the rest of the things in this article, even the leaves can be healthy. Yet, we throw it away. The leaves are actually high in magnesium, calcium, and vitamin C. So, why should we throw it away?

While celery stalks are good in salads, the leaves are too. You can also use it as a vegetable stock or a garnish.