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The skinny on fruits and veggies? Don't discard the peels; instead chow down to up the nutrient factor
Use nutrient-rich apple peels in sandwiches
Eating five or more daily servings of fresh fruits and vegetables is one of the best things you can do to support good health. To get the most nutrients from your produce, don’t forget to eat the peel.
The greatest concentration of nutrients, phytochemicals and fibre in popular fruits and vegetables such as apples, carrots and potatoes lies in or directly below the peel. To eat the peel, all that’s required is a thorough scrub of the skin using fresh water. Although many people opt to peel them, eggplant and cucumber skins are edible too.
Of course, not all peels are edible. Melons, squash and most root vegetables should be peeled.
Tip: To retain vitamin C levels, peel fruits and vegetables right before eating or preparing them for cooking. Fruits that are cut and then stored in the fridge can lose up to 25% of their vitamin C and carotenoids after six days. Storing them in airtight containers reduces these losses.
Originally published in Wellness Matters, Canada Wide Media’s quarterly newsletter on health and wellness.