These vegetables should be eaten with their skins on.

Introduction: As many people are concerned about pesticide residues or bacteria on vegetables, they have the habit of peeling them before eating. In fact, eating these 4 vegetables with their skin on is the most nutritious. But then, how do you deal with the worry of pesticides on the surface? Don't worry, today the editor will teach you how to thoroughly clean vegetables.

4 Vegetables That Should Be Eaten with Skin

Winter Melon Skin Promotes Water Metabolism and Reduces Swelling. Winter melon skin not only contains a variety of vitamins and minerals but also numerous volatile nutrients. It helps to promote water metabolism and reduce swelling, and is especially beneficial for diabetics. Therefore, it's best to cook winter melon soup with the skin on.

Winter Melon and Coix Seed Water

Cucumber Skin Detoxifies. Cucumber skin contains more bitter substances, which are the essence of cucumber's nutritional value. Eating cucumber with its skin not only allows for better absorption of Vitamin C but also helps the body detoxify effectively. Additionally, cucumber skin has antibacterial and anti-inflammatory properties. The "Fresh Mixed Three Skins," a salad made by blanching watermelon skin, cucumber skin, and winter melon skin, is perfect for people on a diet.

Tomato Skin Prevents Cancer. Lycopene is the most powerful natural antioxidant discovered to date, capable of preventing cardiovascular diseases, boosting the body's immunity, and preventing cancer. It is most abundant in the tomato skin. Furthermore, tomato skin helps maintain intestinal health. Therefore, eating tomatoes with their skin on is the most nutritious.

Scallion-wrapped Cucumber

Eggplant Skin Protects Cardiovascular Health. Eggplant is a great dietary choice for people with heart conditions, but most of its nutrients are found in the skin. Peeling the eggplant not only reduces its health benefits but also causes the iron in it to oxidize when exposed to air, turning it black and affecting the body's absorption of iron.

So, how should you wash vegetables?

Scientific Methods for Washing Vegetables

Rinsing and Soaking Method: This method is suitable for leafy vegetables such as spinach, daylilies, chive blossoms, lettuce, and bok choy. Generally, soak them in clean water for 15 minutes first, then rinse under running water two or three times. Fruit and vegetable detergents can increase the dissolution of pesticides, so you can add a small amount when washing these vegetables.

Home-style Braised Eggplant

Storage Method: During storage, pesticides can slowly decompose into harmless substances over time. Therefore, for easy-to-store fruits and vegetables, you can reduce pesticide residues by storing them for a certain period. This method applies to varieties that are not prone to spoilage, such as pumpkins and winter melons. It is also recommended not to eat freshly picked, unpeeled fruits and vegetables immediately.

Rinsing and Alkaline Water Soaking Method: This can be used for all kinds of vegetables and fruits. First, rinse the surface dirt off the vegetables and fruits, then soak them in alkaline water for 5 to 15 minutes. The ratio for preparing alkaline water is: 5-10 grams of alkali (sodium carbonate) in 500 ml of water. After soaking, rinse with clean water 3 to 5 times.

Tomato and Beef Brisket

Heating Method: Commonly used for celery, spinach, bok choy, cabbage, green peppers, cauliflower, and beans. First, wash the surface dirt off these vegetables with clean water, then blanch them in boiling water for 2-5 minutes, remove, and rinse with clean water 1-2 times before stir-frying or stewing.

Eating vegetables with their skin has many benefits, but be sure to wash them thoroughly.

Seafood and Winter Melon Soup