Four vegetables are healthier when eaten with their skin.

Introduction: Many people are concerned about pesticide residues or bacteria on vegetables, so they习惯ly peel them before eating. In fact, there are 4 types of vegetables that are most nutritious when eaten with the skin. But then, what about the worry of pesticides on the surface? Don't worry, today I will teach you how to thoroughly wash vegetables.

4 Vegetables to Eat with the Skin

Winter Melon Skin Promotes Urine Flow and Reduces Swelling. Winter melon skin not only contains various vitamins and minerals but also multiple volatile nutrients. It promotes urine flow and reduces swelling and is especially beneficial for diabetics. Therefore, it's best to cook winter melon soup with the skin on.

Cucumber Skin Detoxifies. Cucumber skin contains more bitter substances, which are the essence of cucumber's nutrition. Eating cucumber with the skin allows for full absorption of Vitamin C and helps the body detoxify effectively. Additionally, cucumber skin has antibacterial and anti-inflammatory effects. "Fresh Mixed Three Skins," a salad made by blanching watermelon skin, cucumber skin, and winter melon skin, is perfect for people on a diet.

Scallop and Winter Melon

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

Eggplant Skin Protects the Cardiovascular System. Eggplant is a great dietary food for people with cardiovascular issues, but most of its nutrients are found in the skin. Peeling the eggplant not only reduces its health value but also causes the iron in it to oxidize upon contact with air, turning it black and affecting the body's absorption of iron.

So, how should vegetables be washed?

Cucumber with Shrimp

Scientific Methods for Washing Vegetables

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

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

Running Water Rinse + Alkaline Water Soaking Method: This can be used for all kinds of vegetables and fruits. First, rinse the surface of the vegetables and fruits clean, then soak them in alkaline water for 5-15 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 3-5 times.

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

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

Spicy Braised Eggplant