Have you ever stopped to think about how much food is wasted while preparing that vegetable soup or roast? Yes, the potato peelings or carrot leaves that automatically go in the trash should also go in the pan.
Nature is truly incredible. Even what we consider leftover food – that is, peels, seeds, stems and some leaves – carry an important amount of nutrients that our body needs. In some cases, these overlooked parts of food are even richer in fiber and vitamins than what we consider edible.
For example, turnip, radish and beet leaves are better sources of calcium, phosphorus and vitamins A and C than the root itself, which is the part most commonly used in meals. Carrot and parsley leaves are rich in vitamin A and can be used to make dumplings, soups and mincemeats. The ideal is to cook fruits and vegetables with the skin and, preferably, whole as the outer casing prevents the loss of vitamins and minerals.
Some of these leftovers considered unappetizing to the palate can be cut and mixed into sweet and savory preparations and even transformed into flour without affecting the flavor of the recipe.
Practical tips against waste
In order for the food to be fully utilized, it is first necessary to check its origin. Preferably, food should be purchased in places with high circulation and that are concerned with hygiene and handling of the items on display.
When purchasing, choose vegetables and fruits that are in season, they are fresher and last longer, and only buy what you need. To store, choose clean places and temperatures suitable for each type of food. And when preparing, don't forget to wash the food well, don't remove thick skins and only use the amount needed for each meal.
The peels, for example, are directly exposed to pesticides and other harmful agents. The tip is to soak the food for 10 to 15 minutes in filtered water with 1 tablespoon (10ml) of sodium hypochlorite, which can be obtained at any Basic Health Unit (UBS) or purchased in supermarkets and pharmacies.
Small precautions double the lifespan of vegetables. Fruits and vegetables should be placed in transparent, airtight plastic bags on the lowest shelf of the refrigerator, where the temperature is slightly higher.
And it's not just fresh foods that should be treated with a no-waste policy, there are many ways to reuse preparations too. Roast meats can be turned into croquettes, omelets, pies and fillings; rice can be turned into risotto; the pasta turns into a delicious salad; vegetables include different farofas, pancakes, soups and purees; ripe fruits are transformed into sweets, cakes, juices, smoothies and jellies; The beans can be used to make tutu, tortillas and dumplings. The tip, therefore, for the good of our health – and our wallet too, of course – is to try to make the most of what food has to offer us!!
Source: Life and Health –Food – http://saude.terra.com.br/interna/0,,OI3152833-EI1501,00-Saudavel+e+comer+ate+o+talo.html