The case for keeping the peel: Why fruit and vegetable skins are nutritional powerhouses
Fruit and vegetable peels often contain significantly higher concentrations of fiber, vitamins, minerals and antioxidants than the flesh itself, sometimes up to 328 times more antioxidants.
Consuming unpeeled apples, potatoes and kiwis can dramatically increase daily intake of nutrients like vitamin C, potassium and fiber, supporting gut health and blood sugar control.
Peeling is more effective than washing for removing pesticide residues, but regulated levels are low enough that the nutritional benefits of eating the skin generally outweigh the risks.
Not all skins are edible; tough or bitter peels from items like onions and citrus are best used cooked or zested, while others like avocado and melon rinds should be discarded.
Safe consumption of peels requires rinsing under running water and scrubbing firm produce with a brush to remove dirt and bacteria; soap and bleach should be avoided.
Read Full Article: https://www.naturalnews.com/2026-08-12-fruit-and-vegetable-skins-are-nutritional-powerhouses.html
