For most vegetables, only the kernels are used during the cooking process, and the skin and roots are cleaned and discarded. However, the way to eat vegetables in a healthier way is actually in the skin and roots. The roots absorb nutrients for the elbows, and the bark protects the kernels from the outside, so it is full of protective substances. Includes four vegetables whose peels and roots are extremely valuable.
1. Onion skin
Onions are a vegetable that cannot be thrown away. In particular, the skin of an onion is known to be much richer in nutrients than the inside. Onion skin contains plenty of quercetin, a type of vitamin P. Quercetin is known to prevent high blood pressure, diabetes, and cardiovascular disease by inhibiting the activity of fat cells. Onion peels are also rich in antioxidants called flavonoids. In fact, it is known to contain about 30 to 40 times more than the kernels. It is not easy to destroy the nutrients of onion skin even when they are heated. Therefore, when you make a broth, it is good to add the onion to the skin or wash it thoroughly, dry it, turn it, and drink it like tea. The dried skin can also be ground into a powder and used as a natural seasoning.
2. Green onion root
Green onions are an essential part of Korean cuisine. We use the stems and leaves of the green onions, but the roots are easy to remove. But, surprisingly, green onion roots have many benefits. The roots are about twice as rich in allicin than the stems. Allicin helps blood circulation and has antibacterial and anticancer effects.
Green onion roots can be used to make soup or boil meat to remove the unpleasant smell. Green onion roots have been used as an herbal medicinal ingredient since ancient times, and in oriental medicine, a tea made by boiling green onion roots is called ‘chongbaektang’.
3. Garlic skin
Garlic peel is effective in removing fat from the body and helps prevent arteriosclerosis. This is because it contains a lot of the allicin ingredient mentioned above. In addition, garlic skin is said to contain 4 times more dietary fiber and 7 times more polyphenol, an antioxidant, than kernels.
It is best to consume the nutrients rich in garlic skins by infusing them into tea. You can use the skin by washing it clean, drying it, and spraying it lightly.
4. Sweet pumpkin skin
Sweet pumpkin skin contains phenolic acid, which is not present in the kernel. Phenolic acid has antibacterial properties and is known to prevent cardiovascular diseases and various cancers. In addition, the beta-carotene in sweet pumpkin skin is a major source of vitamin A, which plays an important role in vision. It is also rich in calcium, which is good for preventing osteoporosis.
Sweet pumpkin is best eaten steamed. You can eat it by roasting it with the skin on, or put it whole when making sweet pumpkin porridge.
Soo-wan Jo, Hidoc Health and Medical Reporter [email protected]
The first step to good health – Hi Doc (www.hidoc.co.kr)
Copyright ⓒ M Circle Co., Ltd., reproduction and redistribution without permission prohibited
Official NHS Hidoc – Facebook / Naver Post
The categories of this article follow the media classification.
The category an article belongs to is classified by the media company.
News organizations may classify an article into two or more categories.
2024-08-28 13:30:00
#vegetables #healthier #skins #roots #ZUM #News
