The 4 treasures of food
that are
discarded
資料提供者: CK Wan
2013年8月6日
n reality, their nutritional value may be
higher than the food itself.
Check if you have done this before .........................
Fish Eyes
Fish eyes, especially mackerel family, contains rich quantity of DHA and
EPA which are very rare unsaturated fatty acid. The most beneficial property of
these natural substances is their ability to
stimulate human brain cells, improve memory and thinking power, and also very
helpful in preventing memory decline, high cholesterol and hypertension diseases.
The common
notion suggested is that eating certain animal parts would strengthen similar
body parts of ours, and this has been proven correct by clinical experiments
where fish eyes are concerned: they can help to reduce the deterioration of
eyesight.
Fibres of orange or grapefruit peels
When eating oranges or grapefruits, after
removing the peel, do not remove all the fibres that cover the fruits. In fact, the fibres contained a vitamin
which helps to maintain the elasticity and density of the artery wall, which in
turn reduces the danger of bleeding especially in the fine arteries.
Hypertension patients usually have problem of brain hemorrhage while diabetic
patients have retina hemorrhage. For people with tendency to bleed, especially
old people with tendency of artery hardening, eating fibres of oranges and
grapefruit peels is particularly helpful.
Bones
The nutritional value of bones are
higher than that of the meat. Comparing the nutritional values of Pork bones
and pork, the bones contain far more protein, iron, sodium and calories than
meat. Bones contain 23% more protein than milk powder, 61% more than beef,
three times as much as pork and more than double that of eggs. It has abundance
of essential minerals that humans require, like vitamins A, B1 and
B2 that are useful for slowing aging. The best part is, when boiled in soup,
these nutritions become more readily absorbed by human body than plant-based
food.
chili leaves
Chili leaves contains complete range
of amino acid almost 4 times compared to the chili fruits. It also contains
more than double what chili fruits have of which are anti-cancerous substance.
On top of that, chili leaves are rich in calcium, beta carotene, various
vitamins and other nutrients. Eating a suitable quantity of chili leaves
enhances secretion of digestive juices, improves appetite and are good for indigestion, gastric and stomach discomfort.
Regular intake of chili leaves also help in warming body, strengthen liver,
improve eyesight, reduce weight and improve beauty. Chili leaves is tasty and
can either be cooked alone, frying with meat or making soup