The peel of fruits and vegetables contains five times more fiber

The peels, seeds, and trimmings of fruits and vegetables that most of us habitually toss into the trash are actually a true treasure trove of dietary fiber. This was discovered by specialists from King's College London, who published the results of their work in the International Journal of Food Sciences and Nutrition.

The research team examined in detail 12 types of fresh produce popular in the United Kingdom, including butternut squash, bell pepper, broccoli, kiwi, pineapple, and watermelon. The results were impressive: in 10 out of 12 cases, the peels, seeds, and stems contained significantly more dietary fiber than the parts of the produce typically consumed. For instance, the skin and seeds of butternut squash provide 9.25 g of fiber per 100 g — nearly a third of the daily recommended intake. And the skin and core of pineapple exceed its flesh in fiber content by a full five times.

The only exception was broccoli: its stems contain 28.4% less fiber than the florets. "This is not just about losing valuable nutrients, but also about direct financial losses — essentially, you are throwing away a significant portion of what you paid for," emphasized the lead researcher, Dr. Rachel Gibson from King's College London.

The figures for the United Kingdom are thought-provoking: only 4% of the country's adult population consume the recommended 30 g of fiber per day, while the average intake barely reaches 16.4 g. At the same time, approximately 10 million tons of food end up in landfills annually in the country, 36% of which consists of fresh fruits and vegetables. Meanwhile, dietary fiber plays a key role in the functioning of the digestive system and helps reduce the risk of developing type 2 diabetes, cardiovascular diseases, and certain types of cancer.

However, the study has its limitations: the scientists examined only 12 types of produce, and the fiber content was measured in raw products, whereas cooking and other preparation methods can significantly alter the picture. The authors of the study hope that further research will help determine how the "root-to-tip" eating principle can be safely implemented across a variety of settings — from home kitchens to public catering systems.