Source study found
Story checked
The parts of fruits and vegetables most throw away could save your health—and the planet (opens in a new tab)
medicalxpress.com · 2026-10-29
Short answer
Not assessedCheck incomplete.
We found a likely source study, but its evidence could not be prepared for claim review. The article's claims remain unverified.
Share this check
The story
The parts of fruits and vegetables most throw away could save your health—and the planet
medicalxpress.com · 2026-10-29
The story’s checkable claims.
Read the original story (opens in a new tab)NewsLink checks it
Source study identified.
A source study was identified, but the study's evidence could not be prepared for claim assessment. No claim verdicts are available.
View article claimsThe source study
The dietary fibre content of fruit and vegetable kitchen preparation waste and UK consumers’ dietary fibre-related attitudes regarding its consumption
Evidence layer
Claim by claim
A source study was identified, but the study's evidence could not be prepared for claim assessment. The claims below have not been assessed.
Reading mode
Scan verdicts. Open evidence only when needed.
Claim 1 of 5Not checkedNew research from King's College London suggests fruit and vegetable scraps could be a valuable source of dietary fiber, with potential benefits for public health and the environment.View evidenceHide evidence
Not checked
A source study was identified, but the evidence comparison for this claim was not completed. No verdict has been assigned.
Claim 2 of 5Not checkedThe study analyzed 12 common types of fresh produce in the U.K. and found that root-to-tip components contained significantly higher levels of dietary fiber than the portions people normally eat in 10 out of 12 cases.View evidenceHide evidence
As stated10 out of 12 cases
Not checked
A source study was identified, but the evidence comparison for this claim was not completed. No verdict has been assigned.
Claim 3 of 5Not checkedThe study reported examples such as watermelon rind having 2.10 g of fiber per 100 g, butternut squash skin and seeds having 9.25 g per 100 g, and pineapple skin and core having 453.7% more fiber than the flesh.View evidenceHide evidence
As stated2.10 g/100 g; 9.25 g/100 g; 453.7% more
Not checked
A source study was identified, but the evidence comparison for this claim was not completed. No verdict has been assigned.
Claim 4 of 5Not checkedThe researchers also introduced a 'root-to-tip' menu and ran a focus group of 40 university staff and students to understand attitudes and barriers, including discomfort, digestibility concerns, and a lack of online nutrition information.View evidenceHide evidence
As stated40 participants
Not checked
A source study was identified, but the evidence comparison for this claim was not completed. No verdict has been assigned.
Claim 5 of 5Not checkedThe article says the researchers caution that the work examined only 12 produce types, measured fiber when raw, and that cooking could alter fiber content and digestibility.View evidenceHide evidence
As stated12 produce types
Not checked
A source study was identified, but the evidence comparison for this claim was not completed. No verdict has been assigned.
Method layer
NewsLink found the paper. Tessa takes you deeper.
NewsLink checks the story. Tessa is where you inspect the paper, authors, evidence, and research context.
Open the paper in Tessa
The dietary fibre content of fruit and vegetable kitchen preparation waste and UK consumers’ dietary fibre-related attitudes regarding its consumption
International Journal of Food Sciences and Nutrition · 2026
Why this one
Near certain
NewsLink found the paper. Tessa is where you inspect it deeply.
Papers considered
The selected paper, plus nearby candidates.
Crossref, PubMed, Europe PMC · 16 candidate papers
The dietary fibre content of fruit and vegetable kitchen preparation waste and UK consumers’ dietary fibre-related attitudes regarding its consumption
International Journal of Food Sciences and Nutrition · 2026 · Crossref
Exploring the role of insoluble dietary fibre from date fruit (Phoenix dactylifera L.) in stabilizing the 3D cookie printing structure.
International Journal of Biological Macromolecules · 2026 · PubMed, Europe PMC
Figure 1: Incorporation of food waste material enriched with dietary fiber to enhance the meat product dietary fiber content.
Crossref
Upcycling Fruit and Vegetable Pomace Powders for Technological, Nutritional and Sensory Enhancement of Cookies.
Food Technology and Biotechnology · 2026 · PubMed
Quantification of Food Waste in Retail Operations: A Fruit and Vegetables Wastage Case in Paraguay
2022 · Crossref
Valorization of Beetroot and Watermelon by-Products as Functional Ingredients Targeting Nitric Oxide Pathways: Implications for Cardiovascular Health.
Current Nutrition Reports · 2026 · PubMed, Europe PMC
And 10 more candidates considered.