5 Ways to Waste Less and Eat More Fruits and Veggies

SupermarketGuru has found a way to make every bit of what you’re buying count and eat more vegetables.

October 4, 2017

Food waste is on top of mind – from consumers not wanting to waste what’s in our refrigerator to supermarkets developing plans to deal with excess food. And on top of that as a nation, we are not eating as many fruits and vegetables as we should. So can we combine the two? Yes, in fact, SupermarketGuru has found a way to make every bit of what you’re buying count and eat more vegetables. How so? When purchasing produce and preparing it, many of us are throwing out many beneficial parts and pieces - that we didn’t know were useful. Yep, we're talking skins, leaves, stems, seeds and more. Find out how to use five of the most nutritious parts and pieces that you’ve been tossing (and wasting!) into the trash here.

Apple Peel: Do you peel your apples? Well you might be missing out on quercetin, an antioxidant in apple skins, providing benefits to the lungs, brain and acts as an antihistamine – combating allergies. Apple peel also packs more fiber and vitamins than the flesh of the fruit. Choose apples that are very firm to soft pressure – this ensures the peel will be crunchy and easy to eat.

Beet Greens: Yup the nice looking greens attached to our gorgeous beets. Today beets are trendy in juices, salads and roasted as a side, but originally beets were grown for their leaves! A cross between kale and beet flavor, beet greens are sweet and nutritious. Sautee them as you would spinach for major fiber, calcium, iron as well as vitamins A and K.

Potato Skin: But not the loaded ones! Potato skins are nutrient powerhouses, even more so than the flesh. They contain fiber as well as a host of B vitamins, vitamin C, iron, calcium, potassium and more. Stick to baked potatoes with the skin on, and the smaller the better as the skin to flesh ratio is higher!

Pumpkin Seeds: Fall is here so when you're carving a pumpkin, set aside the slimy seeds. About half a cup contains more than the daily recommended level of magnesium, which is needed for hundreds of reactions in the body as well as supporting bone, heart, blood health, relaxation, regularity and more. Pepitas are also rich in iron and protein, as well as phytosterols, which have been shown to help normalize cholesterol.

Swiss Chard Stems: Tossing these in the trash? Well, no more, as a study found that the brightly-colored stalks have substantial amounts of glutamine, an amino acid that plays a critical role in the body’s healing and repairing process. In fact glutamine is the main source of fuel for the cells of the GI tract, aiding in healing and keeping things running smoothly. Try chopping and cooking the stems with the leaves, juicing, and/or adding them to soups and stews.

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