British Study: Fruit and Vegetable Peels and Seeds Are Rich Sources of Fiber

A recent scientific study showed that fruit and vegetable peels, seeds, and stems contain dietary fiber quantities that sometimes exceed those in the parts people usually consume, highlighting their nutritional value and the importance of utilizing them to reduce food waste.

King's College London in the UK stated in a report published the day before yesterday that researchers from its nutrition science faculty analyzed 12 common types of fruits and vegetables, finding that discarded parts contained higher levels of dietary fiber compared to usually consumed parts in ten of them.

The study's lead researcher, Dr. Rachel Gibson, explained that peels, seeds, and stems make up between 25 and 48 percent of the total weight of some products, noting that discarding them means losing part of their nutritional value, in addition to increasing food waste.

The results showed that fiber levels vary depending on the type of fruit or vegetable and the plant part, but they indicated that several parts ending up in waste may be richer in fiber than those usually eaten.

Dietary fiber plays an important role in supporting digestive health and enhancing feelings of fullness, and is associated with a reduced risk of type 2 diabetes, cardiovascular diseases, and some types of cancer.

Researchers pointed out the possibility of incorporating some of these parts into daily meals in simple ways, such as using broccoli stems in cooked dishes, adding sweet pepper seeds to food, or eating kiwi skin, while ensuring products are washed well and the used parts are safe.

The study noted that low dietary fiber consumption and high rates of fruit and vegetable waste pose health and environmental challenges, as only four percent of adults in the UK get the recommended daily minimum of fiber, which is 30 grams, while the average daily consumption is about 16.4 grams.

Researchers emphasized the importance of encouraging individuals, food service institutions, and food manufacturers to better utilize discarded plant parts, which contributes to increasing fiber consumption, reducing food waste, and achieving health and environmental benefits. The study results were published in the International Journal of Food Science and Nutrition.

These results highlight the importance of rethinking fruit and vegetable consumption habits and utilizing their edible parts, which enhances dietary diversity, helps reduce food waste, and preserves environmental resources.

Source: Syrian Arab News Agency (SANA)