Vegetable skins, seeds and stalks could provide a valuable source of dietary fibre, according to food scientists. The parts are often treated as scraps and discarded, despite potentially contributing to fibre intake when eaten.
The advice focuses on a range of commonly removed parts of vegetables, including their skins, seeds and stalks. Food scientists say these portions may offer a significant fibre boost, highlighting the nutritional value that can be overlooked when preparing food.
Fibre is described in the supplied material as vital, but no further details are given about recommended amounts, particular vegetables or how the scraps should be prepared. The experts’ comments suggest that using more of the vegetable could reduce the amount discarded while adding fibre to meals.
The latest guidance is therefore centred on reconsidering which parts of vegetables are routinely thrown away. Further information on the health effects, preparation methods and specific foods involved was not provided.
