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.

Fish eyes
Fish eyes, especially mackerel family, contain 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.

Fibers of orange or grapefruit peels
After peeling oranges or grapefruits, do not remove all the fibers that cover the fruits. In fact, the fibers 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 fibers of oranges and grapefruit peels is particularly helpful.

Bones
The nutritional value of bones is 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 nutrition 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 is good for indigestions, 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.