Should you keep the skin of your fruits and vegetables?

Skin full of benefits

The skin of fresh fruits and vegetables is particularly rich in minerals, vitamins and flavonoids (antioxidant substances), just like the flesh. On the other hand, the skin of the apple, for example, contains four to six times more vitamin C than its flesh. And that of eggplant and potato contains valuable anti-cancer agents. Peeling fruits and vegetables is equivalent to removing nearly 25% of their essential micronutrients. It is therefore important to preserve it. Now faced with the threat posed by pesticides, the solution is to favor organic fruits and vegetables in our baskets. It would be a shame to deprive yourself of the nutrients contained in the skin of fruits and vegetables.

The pear

Its skin contains more than 80% water, is rich in minerals, trace elements (potassium, zinc, etc.), vitamins (C, B, A and E), antioxidants, and fiber. No need to take out the peeler.

The tomato

If it is recommended not to remove the skin of tomatoes it is because it contains vitamin C and lycopene, a powerful antioxidant. However, if you have digestion problems, it is better to do without it.

The cucumber

Its skin is made up of 95% water, a source of fiber and this is where pepsin, an enzyme which promotes digestion, is housed.


Its peel contains laxative properties and helps cleanse and detoxify the kidneys.

Peeling to save us from pesticides?

Peeling prevents the ingestion of these fibers and pesticide residues present on the surface of plants. No more skin, no more pesticides. But it would be a shame to deprive yourself of the benefits that the skin contains. The solution to combining the two? Wash your fruits and vegetables thoroughly using vinegar, lemon juice, baking soda or coarse salt. Thick-skinned vegetables such as potatoes or cucumbers should be scrubbed under water with a vegetable (or nail) brush after 30 minutes of soaking. A rule that only applies if you want to keep the skin.

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