Apple peels are rich in antioxidants, vitamins, and dietary fiber, such as pectin. They contribute to overall gut health and may help lower the risk of chronic diseases.
The peels of citrus fruits contain essential oils and flavonoids, which are antioxidants. They can be grated and used to add flavor to dishes, baked goods, or infused in water for a refreshing drink.
The skin of cucumbers contains fiber and a variety of vitamins, particularly vitamin K. If the cucumber is organic or well-washed, eating the peel can enhance its nutritional value.
Potato skins contain fiber, potassium, and various vitamins. Baking or roasting potatoes with the skin on preserves these nutrients, creating a crispy and nutritious option.
The peel of carrots contains antioxidants like beta-carotene. Washed thoroughly, it can be eaten raw or incorporated into dishes for added nutrients.
Eggplant skin contains nasunin, an antioxidant that gives the vegetable its purple color. Leaving the skin on can enhance the nutritional content of dishes.
The peel of mangoes contains antioxidants and nutrients like beta-carotene. While not commonly eaten due to its slightly bitter taste, some cuisines use mango peel in pickles or chutneys.
Pineapple skin contains bromelain, an enzyme that aids in digestion. While the skin is not commonly eaten due to its tough texture, it can be used to make tea or infused water.