Fruit and vegetable peels, often discarded, are rich in nutrients and can be repurposed to reduce food waste and environmental impact. Globally, one-third of food is wasted annually, contributing to 8 percent of greenhouse gas emissions. Organic peels, instead of being thrown away, can be utilized in various ways.
Banana peels
Banana peels, making up a third of the fruit's weight, are edible and nutrient-rich. They can be incorporated into recipes like banana and peel breakfast loaves.
Orange peels
Orange peels, which constitute 20 percent of the fruit, can be transformed into snacks, or syrup. These versatile products add flavor to breakfasts and beverages while reducing waste.
Pineapple rinds
Pineapple rinds, often discarded, are ideal for making tepache, a Mexican fermented drink rich in probiotics. This easy-to-make beverage also minimizes waste while offering a refreshing treat.
Ginger peels
Ginger peels are packed with antioxidants and nutrients. They can be boiled to make ginger broth, roasted for powder, or added to soups, smoothies, and teas for a nutritional boost.
Butternut squash peels
Squash skins and seeds, typically thrown away, can be roasted into crispy snacks or used in soups. They are rich in fiber and vitamins, offering a healthy alternative to store-bought chips.
Onion skins
Onion peels contain flavonoids and tannins with antioxidant properties. They can be used for natural fabric dyes, producing a range of earthy colors, or powdered as a spice enhancer.
Reimagining food scraps like peels into edible or functional items not only reduces waste but also maximizes the nutritional and environmental benefits of fruits and vegetables.
Source: BBC
Bd-pratidin English/Fariha Nowshin Chinika
