Some people have the habit of discarding the outer skins of vegetables like cabbage, eggplant, and tomatoes when cooking, which is truly a waste. Because the skins of many foods contain more nutrients and dietary fiber than the flesh... Expert tip: Fruit and vegetable peels you shouldn't throw away
Some people have the habit of discarding the outer skins of vegetables like cabbage, eggplant, and tomatoes when cooking, which is truly a waste. Because the skins of many foods contain more nutrients and dietary fiber than the flesh, such as vegetables like eggplant, tomatoes, cucumbers, and radishes, and fruits like apples and pears. The skins of vegetables and fruits such as eggplant, radish, tomato, blueberries, and grapes contain large amounts of polyphenols. Polyphenols are strong antioxidants that can enhance the body's resistance and immunity and help protect against cancer. Cucumber peel contains three times the vitamin A of the flesh, while potato peels are rich in dietary fiber and potassium. Additionally, the outer leaves of vegetables contain significantly higher levels of calcium and vitamin C than the inner core, which is very effective for nourishing the eyes, protecting vision, preventing constipation, preventing cardiovascular and cerebrovascular diseases, and reducing high blood pressure.
Additionally, removing the tomato skin can cause important antioxidant substances in tomatoes—lycopene and vitamin P—to be easily lost with the juice, which is not conducive to maintaining health. Therefore, just as the saying goes, "eat grapes but don't spit out the skins," if you want to enjoy both delicious food and good nutrition and health, you should not carelessly discard the skins of some foods. Special reminder: Inedible fruit and vegetable peels
1. Persimmon skin: Because persimmon skin has a good texture, most people eat it without peeling. However, medical research has shown that when persimmons are unripe, tannic acid, which can harm the stomach and intestines, is mainly found in the flesh. After the persimmon ripens, the tannic acid concentrates in the skin.
2. Sweet potato skin: Because sweet potato skin contains a higher amount of alkali, eating too much can cause gastrointestinal discomfort. Sweet potato skins that are brown or have black spots should not be eaten, as this indicates the sweet potato is infected with black spot disease, which can cause poisoning after consumption.
3. Water chestnut skin: Because water chestnuts grow in fertile waters, their skins gather various harmful and toxic biological excretions and chemicals. Therefore, they should be peeled whether eaten raw or cooked, otherwise, it can cause unpredictable diseases.