If you’re immediately tossing those leftover parts of fresh produce in the trash, you could be missing out on some powerful nutrients—and losing money in the process.
Don’t just squeeze lemon over fish and toss out the rind.
According to Lauren Popeck RD, LD/N of Orlando Health Physician Group, there’s some great use for lemon rind when it comes to garnishing dishes and kicking up the flavour. What’s more, there are some great nutritional benefits hiding in the zest, as well.
“You can expect three grams of fibre in two tablespoons of zest, five times more vitamin C in the peel than flesh, and other essential vitamins and minerals, including riboflavin, thiamin, niacin, folate, vitamin B6, vitamin B5, vitamin A, calcium, iron, potassium, zinc, and magnesium,” says Popeck.
Her favourite uses for zest: blend into vinaigrette or marinade, toss a piece of peel into smoothies, grate and sprinkle on green beans, blend into yogurt or cottage cheese, stir into oatmeal, cereal, or muffin batter, or add to coffee or tea.
Don’t stop with lemons: Use oranges, limes, and even grapefruit for some acidity and flavour with no added calories.