Squeeze lemon over fish, but don't discard the rind. Lemon rind can be used to enhance the flavor of food and garnish it with remarkable results.
Tryptophan, which is found in bananas, increases serotonin, sometimes known as "the happiness hormone," to help with nerve impulses and mood modulation.
The juicy, crimson insides are a delightful snack or juice, but the rind and seeds also contain some really beneficial elements.
Sulforaphane, an antioxidant phytochemical found in the stalk, has anti-inflammatory qualities, shields cells from DNA damage, deactivates carcinogens, and prevents the growth of tumor blood vessels.
When chopping into a pineapple, don't discard it once you've reached the core. Pineapple core has a ton of vitamins and minerals that may be used in a variety of recipes.
Eat the entire crisp, fresh carrot, not just the green, stem-like top.
When peeling onions, keep the scraps. Onion skin contains quercetin, a flavonoid that fights inflammation, lowers blood pressure, prevents arterial plaque, and promotes heart health.
Celery leaves are a great addition to salads, vegetable stocks, and garnishes. They are high in calcium, magnesium, and vitamin C.
Schapiro advises against merely eating the leaves because the stems also have significant nutritional value.