Make the most of the nutrients leaving throwing the following foods

Habit or simply because they know their uses and properties, usually discard some portions of our ingredients to cooking, however, to eat healthier and cheaper, you can make the most of the nutrients leaving throwing the following foods…

Celery leaves: Often use their stems without knowing that their leaves can be very aromatic and flavorful ingredients that both raw and cooked are the source of many nutrients and great taste. Personally, I use them in soups or broths, stews or salads.

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Stalks of broccoli and cauliflower: We can not only use their flowers, but their stems, which steamed what have equal properties and even flowers, they can be a source of more fiber and prebiotics to the body. You cannot eat them together, then sautéed with garlic and peppers are delicious.

Citrus rind: We usually discard the skin and bark of most citrus, but they can prepare jams, marmalade and even flavors for different dishes. They are a source of vitamin C, antioxidants and fiber that cannot be missed. Some orange peel or lemon previously washed is perfect for infusing drinks and sauces.

Apple and pear skin: Especially when cooked, remove the skin of these fruits, but if hygiene although its presence can give more consistency, color and nutrients to cakes, baked fruit compotes or other dishes.

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Pumpkin seeds: As other seeds, we usually discard when we consume pumpkin are a source of good fats, magnesium, potassium and vitamin E, so we can wash them and toast or bake them for later, add them to salads or simply consume between hours as a healthy snack.

Many foods that we usually throw and leaving to do can help us make the most of each ingredient, getting more nutrients and reducing costs and waste.