Nutritional Benefits of Eating Peels, Stems and Rinds
Food scraps can be packed with nutrients as well as a surprising amount of flavor. Here are six trimmings you should start saving.
By Jessica Girdwain
O, The Oprah Magazine | From the December 2011 issue of O, The Oprah Magazine
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.