Roughly one-third of the food produced in the world for human consumption every year- approximately 1.3 billion tons, gets wasted. Not just this, nearly half of all fruits and vegetables produced globally are wasted each year. We unconsciously throw away perfectly edible and nutritious parts of foods. Therefore, we need to try to be conscious and not add to this already hefty food waste. To chip into this initiative, we have curated some delicious recipes made with food waste.
Health Shots got in touch with two dieticians, Kajal Wattamwar and Bushra Qureshi, Co-founder of Healthy Steady Go, who shared some wonderful ways to use the edible and nutritious vegetable waste.
Most of us throw away the broccoli stem. This stem actually contains much of the same nutrients as the broccoli florets: Vitamin A,C, fiber, potassium and folate.
They are spicy, crispy and make a perfect alternative to the unhealthy fried snacks!
Watermelon rind is edible too! Yes, you heard the right! It can be used in so many recipes, but today let’s make a very easy one.
Mango seeds, which are often discarded after consumption of the fleshy part, are actually loaded with abundant beneficial nutrients. The seeds are effective in fighting acidity and also improve digestion.
As tasty as they are, spinach stems are also good for your health. They’re packed with vitamin A, B6, C, Calcium, Iron and Magnesium.
These chips are super-crispy and flavourful. Plus, they are gluten-free, dairy-free, and vegan!
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