# Nutritional Value of Fruit and Vegetable Skins Confirmed Research reveals discarded produce parts contain significantly higher dietary fibre levels than edible flesh. - **Source:** [New Scientist](https://www.newscientist.com/) - **Published:** 2026-10-30 - **Topic:** [Business](https://brifing.si/c/business) - **Original article:** - **On Brifing:** https://brifing.si/s/3f3607f3-8fbd-47c7-8586-c3428166e4c6 ## Nutritional Density Discovered Scientists have confirmed that fruit and vegetable skins, seeds, and stems often contain significantly more fibre than the flesh typically consumed. Researchers tested 12 produce types, including butternut squash and watermelon, finding that 10 of these items possess higher fibre concentrations in the parts usually discarded by home cooks and commercial kitchens. ## Quantifying Fibre Discrepancies The study highlights drastic nutritional differences between edible flesh and discarded components. For instance, butternut squash seeds and skin contain 9.25 grams of fibre per 100 grams, compared to only 2 grams in the flesh. Similarly, pineapple cores and skins provide 450 percent more fibre than the fruit's soft, commonly eaten interior. ## Public Health Implications Current dietary trends show that only 4 percent of British adults meet the recommended daily intake of 30 grams of fibre. Most adults consume roughly half this amount, leading to significant health gaps. Utilizing discarded produce parts could help bridge this deficit if integrated effectively into standard daily meal preparation and consumption. ## Root to Tip Strategy Researchers advocate for a root to tip eating approach to maximize nutritional intake. While these discarded parts are often tough, they can be processed through blending, grating, or roasting to improve palatability. This strategy encourages consumers to purchase whole fruits and vegetables rather than selecting only the most aesthetically pleasing or softest parts. ## Commercial Kitchen Implementation King’s College London piloted a root to tip menu in May 2025 to test these findings in a real-world setting. The canteen served dishes like West African peanut stew using entire butternut squashes and salads featuring pickled watermelon rind. Such initiatives demonstrate how caterers can reduce food waste while simultaneously boosting nutritional value. ## Operational and Economic Benefits Adopting these practices offers dual benefits for commercial kitchens: reducing overall food waste and lowering procurement costs. By utilizing the entire vegetable, kitchens maximize the yield of their ingredients. This shift in purchasing and preparation habits supports a more efficient food system while providing diners with higher fibre content in their meals. ## Climate Resilience Context Beyond individual health, consuming a larger proportion of harvested produce enhances the resilience of the food system against climate shocks. Rachel Gibson emphasizes that everything pulled from the ground should be eaten to minimize waste. This approach aligns with broader goals of creating more sustainable and efficient food supply chains globally. ## Scope of the Solution While the research provides an exciting investigation into produce waste, experts like Christian Reynolds note that meat and dairy remain the most carbon-intensive waste categories. Reducing fruit and vegetable waste is a necessary component of a sustainable food system, but it must be viewed as part of a much larger, multi-faceted environmental strategy. ## Sources covering this story - https://www.newscientist.com/article/2596529-scientists-have-discovered-a-completely-free-way-to-eat-more-fibre/?utm_campaign=RSS|NSNS&utm_content=home&utm_medium=RSS&utm_source=NSNS — --- _Summary written by Brifing from the original reporting. Copyright in the original article belongs to its publisher; read the full piece at the link above._