Peeling apples for eating, peeling tomatoes for stir-frying, spitting out grape skins when eating, peeling winter melon for stewing... How many similar habits do you have? In fact, while enjoying the good texture, you might be missing out on many of the "nutrients".
The spicy radish peel contains a considerable amount of isothiocyanates, which are the key components in radish's anti-cancer properties.
The lycopene, which is abundant in tomato skins, is one of the most powerful natural antioxidants discovered to date, capable of preventing cardiovascular diseases and cancer.
The peels of most fruits, vegetables, and grains are rich in dietary fiber, which can promote intestinal peristalsis and help prevent constipation, such as apple peels, tomato peels, grape peels, and red bean peels.
At the same time, peels are also places where minerals and vitamins are more concentrated. For example, eggplant peel contains vitamin P and B vitamins, pear peel is rich in iron and zinc, and the chromium content in apple peel is far higher than in the flesh.
From the perspective of Traditional Chinese Medicine, some peels have special effects. For instance, winter melon peel has the effects of relieving summer heat, strengthening the spleen, and promoting diuresis.
It is recommended that everyone try to eat these foods with their peels on.
To reduce pesticide residues, it is best to scrub the fruits and vegetables vigorously under the faucet first.
Potato peels contain toxic solanine. During their growth, harmful substances may accumulate in the skins of sweet potatoes. The skin of water chestnuts may have absorbed many harmful biological excretions and may also contain parasites. The skin of ripe persimmons contains a large amount of tannic acid. These peels should not be eaten.