Nutritional Profiling, Management Strategies, and Valorization of Vegetable Wastes

Abstract

Vegetables are tremendously produced and consumed worldwide. Vegetables are food sources that can provide vital nutrients necessary for the body to grow and develop efficiently. An interesting thing about these commodities is that incredible health benefits are not only restricted to their edible portions. In fact, vegetable wastes are also treasures of nutrients and essential compounds. Considering the processing and cooking activities, focused the attention on the generation of a large number of wastes (peels, pomace, stem, leaves), that account for major qualitative and quantitative losses. These byproducts are also rich sources of bioactive compounds, essential vitamins, and minerals. So, the extraction and utilization of valuable compounds and nutrients are of high significance. This review describes the importance of nutrient enrich vegetable wastes (Carrot, pea, potato, onion, and cauliflower byproducts) and their utilization in a fine way in the development of different food products. It also focuses on various strategies to manage these wastes effectively.