The mushroom 'this part' is especially good for diabetes patients.

Onion skins contain more nutrients than the onion flesh. They are 20 to 30 times richer in polyphenols and four times more abundant in quercetin. Polyphenols help lower blood pressure and protect blood vessels, which is beneficial for improving vascular health in diabetics. Quercetin prevents damage to blood vessel walls and regulates blood cholesterol levels. If eating onion skins is difficult, you can also include onion skins when boiling broth to absorb their nutrients.

The skin of the pumpkin contains an antioxidant component called phenolic acid. Phenolic acid is not present in the flesh of the pumpkin. It is effective in preventing cardiovascular diseases by removing active oxygen and increasing blood vessel elasticity. Steaming and eating the pumpkin whole without removing the skin is beneficial. It is also good to dry the skin for 3 to 4 days, then boil it into tea and drink it.

The base of shiitake mushrooms is rich in a type of amino acid called eritadenine. Eritadenine promotes insulin secretion from the pancreas, helping to regulate blood sugar levels. It also facilitates the excretion of cholesterol from the body and inhibits the infiltration of cholesterol into the walls of blood vessels. Additionally, it promotes blood circulation and lowers blood pressure. The base of shiitake mushrooms has a chewy texture and can be boiled and dipped in super spicy red pepper paste. It can also be torn by hand and added to broth when boiling with anchovies and kelp. It is also good to make it into jangjorim (soy-braised beef), pickled vegetables, or to lightly soak it in water and then add it to stir-fry dishes.

The roots of green onions contain a large amount of allicin. Allicin has anti-inflammatory properties that boost immunity and prevent blood clot formation in the blood. Diabetic patients have sticky blood vessels due to high blood sugar, increasing the risk of blood clots. The roots of green onions contain twice as many antioxidants, such as polyphenols, compared to the leaves and stems.