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削下的果皮、挖掉的菠萝芯、倒进垃圾桶的籽，真的只是“厨余”吗？文章先介绍伦敦国王学院 10 月 30 日发表的新研究：人们平常丢掉的果蔬部分，往往比吃下去的部分含有更多膳食纤维；接着说明这件事为什么重要——英国成年人普遍纤维摄入不足，同时浪费大量果蔬；然后给出研究方法和几组具体数据，并指出西兰花是例外；再交代研究者在大学食堂做的九周试点，既有不错的销量，也有吃不完、心里别扭等顾虑；最后列出营养师的建议、不能吃的部分以及研究本身的局限。阅读时可留意 because、yet、however 如何表达原因与转折，以及 may、suggests 等词如何为研究结论划定边界。

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Many people peel a kiwi fruit, cut the hard core out of a pineapple or throw away the seeds of a pepper without thinking about it. A new study from King’s College London suggests that these scraps may be worth a second look. Published on 30 October, it found that the parts people usually throw away often contain more dietary fibre than the parts they eat.

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许多人削猕猴桃皮、挖掉菠萝的硬芯，或者扔掉甜椒的籽，都不会多想。伦敦国王学院的一项新研究表明，这些边角料或许值得重新看一眼。这项研究于 10 月 30 日发表，发现人们通常丢掉的部分往往比他们吃下的部分含有更多膳食纤维。

This matters because fibre helps the body digest food, helps people feel full for longer and is linked to a lower risk of heart disease. Yet in the UK, only 4% of adults eat the recommended 30 grams a day. At the same time, the country wastes about 10 million tonnes of food every year, and fresh fruit and vegetables make up 36% of it.

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这一点很重要，因为纤维能帮助身体消化食物，让人更长时间保持饱腹感，还与较低的心脏病风险有关。然而在英国，只有 4% 的成年人能吃到每天建议的 30 克。与此同时，英国每年浪费约 1000 万吨食物，其中新鲜水果和蔬菜占 36%。

The researchers tested 12 common kinds of fresh produce, including butternut squash, broccoli, kiwi fruit, pineapple and watermelon. They compared the fibre in the peels, skins, seeds and stalks with the fibre in the parts people normally eat. In 10 of the 12 cases, the thrown-away parts had more. Butternut squash skin and seeds contained 9.25 grams of fibre per 100 grams, compared with about 2 grams in the flesh. Pineapple skin and core had about five times as much fibre as the flesh. Broccoli was an exception, because its stalks had about 28% less fibre than the tops.

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研究人员测试了 12 种常见的新鲜果蔬，包括胡桃南瓜、西兰花、猕猴桃、菠萝和西瓜。他们把果皮、表皮、籽和茎中的纤维与人们平常所吃部分的纤维进行比较。在 12 种中的 10 种里，被丢掉的部分含量更高。胡桃南瓜的皮和籽每 100 克含 9.25 克纤维，而果肉只有约 2 克。菠萝皮和芯的纤维含量约为果肉的五倍。西兰花是个例外，它的茎比顶部的花球少约 28% 的纤维。

These parts are not small. They made up between 25% and 48% of the total weight of the produce. Rachel Gibson, who led the project, said people were throwing away a large amount of fibre, and also part of what they had paid for.

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这些部分的分量并不小，占果蔬总重量的 25% 到 48%。项目负责人雷切尔·吉布森说，人们扔掉了大量纤维，也扔掉了自己花钱买来的一部分东西。

The team also tested the idea in real life. The university’s canteen offered “root-to-tip“ dishes that used more of each plant. Over nine weeks, these dishes made up a third of hot meal sales. However, people who chose them were less likely to finish their meals, and some people said they felt uncomfortable about eating such parts.

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研究团队还在现实中检验了这一想法。该校食堂推出了“从根到梢”的菜品，更充分地利用每种植物。在九周时间里，这些菜品占热餐销量的三分之一。不过，选择这些菜的人吃完的可能性更低，还有一些人说，吃这些部分让他们感到不自在。

The researchers say the goal is to make small changes, such as leaving the skin on a kiwi or adding broccoli stalks to a stir-fry. A dietitian told the BBC that fruit and vegetables should be washed well and that people should add fibre to their diet slowly. Some parts should not be eaten: green potatoes and rhubarb leaves contain harmful substances. The study has limits. It tested only 12 kinds of raw produce, and cooking may change how much fibre food contains.

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研究人员表示，目标是做出一些小改变，比如吃猕猴桃时保留果皮，或者把西兰花茎加进炒菜里。一位营养师告诉 BBC，水果和蔬菜应彻底洗净，人们也应逐步增加饮食中的纤维。有些部分则不应食用：发绿的土豆和大黄叶含有有害物质。这项研究也有局限：它只测试了 12 种生的果蔬，而烹饪可能会改变食物的纤维含量。

新闻来源

• King’s College London · Eating ‘root-to-tip’ could help your health and the planet (30 Oct 2026)
• BBC News · Biggest fibre boost could be scraps in your bin, experts say (30 Oct 2026)
• Taylor & Francis Newsroom · The parts of fruits and vegetables most throw away could save your health – and the planet

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