Peeling Vegetables Takes Away Much Of The Nutrients

March 8, 2017

© Richard Griffin | Dreamstime

Put down the vegetable peeler and step back from the counter!  Health experts say the skins peeled from vegetables and thrown away are the healthiest part of the produce and in many cases contain more fiber, vitamins and nutrients than the rest of the vegetable. For example, the skin of a potato has more iron, calcium, potassium, magnesium, vitamin B6 and vitamin C - than the rest of the potato! The skin of cucumbers contains the majority of its antioxidants, as well as most of its vitamin K. The more colorful vegetables such as carrots and peppers have peels have more antioxidant, anti-inflammatory and liver-health-promoting properties than the vegetable below the skin.  The unlimber one reason people give for peeling vegetables is to rid it of herbicides and pesticides but a good wash of the vegetable should remove all of that. Unless the skin ruins the texture of foods you are comfortable eating, try to cook with as much vegetable skin as possible for the maximum amount of nutrition.

SOURCE: Daily Mail

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