DON'T THROW AWAY NUTRITIONAL VALUE OF FOOD

When eating certain food, there are certain parts which seemingly are useless and should be thrown away. In reality, their nutritional value could be higher than the food itself. Check if you have unknowingly wasted these.

魚眼 Fish Eyes



Fish eyes, especially markeral family, contains rich quantity of DHA and EPA which are very rare unsaturated fatty acid. The most beneficial property of these natural substances are their abilities to stimulate human brain cells, improve memory and thinking power, and also very helpful in preventing memory decline, high cholesteral and hypertemsion diseases. The common notion suggested that eating certain animal parts would strengthen similar body parts of ours, and this has also be proven correct by clinical experiment where fish eyes are concerned: They can help to reduce the deterioration of eyesight.

橘絡 Fibres of orange or grapefruit peels



When eating oranges or grapefruits, after removing the peels, do not remove all the fib res that stuck on the fruits. In fact, the fibres contained certain vitamin known as 路丁 [(English term?)], which helps to maintain the elasticity and density of the artery wall, which in turn reduces the danger of bleeding especially the fine arteries. Hypertension patients usually have problem of brain haemorage while diabetic patients retina haemorage. For people with tendency to bleed, especially old people with tendency of artery hardening, eating fibres of oranges and frapefruit peels is particularly helpful.

肉骨頭 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 con tain 23% more protein than milk powder, 61% more than beef, three time as much as pork and more than double that of eggs. It has abundance of essential minerals that human requires, like 磷脂質 that are needed by the brain, 磷蛋白, 蛋氨酸 for the liver, 氨基酸, vitamins A, B1 and B2, as well as 類粘朊 and 骨膠元 [bone gels?] that are useful for slowing the aging. The best part is, when boiled in soup, its nutritions become more readily absorbed by human body than plant-based food.

辣椒葉 chili leaves



Chili leaves cont ains complete range of 蛋白氨基酸 [amino acid ?]. almost 4 times compared to the chili fruits. It also contains more than double what chili fruits have of 元素硒 , 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 secreation of digestive juices, improves appetite and are good for indigestions, gastric and stomach discomfort. Regular intake of chil i 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.