If you’re like most people, the skins and tops of most fruits and veggies probably go in the garbage. The Doctors are here to tell you to save the nutrient-powerhouses of these three foods.
Most people remove the skins of onions, but in that skin, there is 48 times the amount of the antioxidant quercetin than there is in the onion itself. After washing the onion skin, you can add it to soup since soaking it adds flavor to the broth. Onions aid the immune system as well as promote better digestion. Same for those spring onions whose green tops often get tossed. They can be added to so many things – dips, soups, salads – no need to discard!
You probably don’t hold onto those leafy green strawberry tops but here’s a reason you should: they contain tannins as well as something called caffeic acid, both which are great antioxidants and anti-inflammatories. You can take about 6-7 of the leaves and steep them to make tea. Add them to your favorite teas if you want something more flavorful.
Kiwis are great but if you’re like some of The Doctors, you may not eat them as much because you don’t feel like peeling the skin. Well, now you don’t have to! The skin is actually loaded with nutrients and has a higher vitamin C content than the kiwi itself.