The research conducted by London specialists has shown that the beneficial effect of vegetable consumption may vary depending on the method of cooking and eating. To really get the needed beneficial trace elements to the fullest extent, it is important to eat the gifts of nature right in the peel; vegetables should also be brought to the table with other ingredients.
Well-known British nutrition expert Lawrence Beeken does not recommend throwing away onion peels or broccoli leaves; he suggests cooking meals using these parts of the vegetables. According to the expert, if you cook meat with onions, you can reduce the levels of carcinogens in grilled dishes. In addition, onion peels contain much quercetin, which lowers blood pressure, prevents the hardening of arteries and has an anti-inflammatory and antihistamine effect.
As for broccoli leaves, if they are chopped and added to vegetable smoothies, the drink will be filled with carotenoids and vitamins A and C.
According to experts, melon and orange peels are also useful, so they can and should be eaten. The substances contained in melon peels are good for vascular function and maintenance of normal blood flow, while orange peels produce an antibacterial effect on the body, reduce heartburn and improve digestion.
At the same time, the researchers from King’s College London said that the benefit of fresh vegetables can be increased significantly when used with olive oil and nuts. Vegetables and herbs, combined with olive oil and nuts, form a range of nutrients which normalize blood pressure, strengthen blood vessels and lower the risk of heart attack and stroke.