Eating Vegetable Scraps Could Boost Your Fiber Intake

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UK researchers have identified an overlooked source of dietary fiber: the parts of fruits and vegetables we typically discard. Skins, seeds, stalks, and cores often contain substantially more fiber than the edible portions we consume. A King's College London study analyzed twelve fresh foods and found that many discarded components outperformed the sections people routinely eat. This discovery matters because only 4% of British adults meet the recommended 30 grams of daily fiber, despite its well-established benefits for digestion, satiety, and disease prevention.