Fruit and Vegetable Nutrition #140

Recently we mentioned the health value of many fruits.   The skin is often also known as the peel, covering, or the rind.   When speaking of the skin in most instances it is including the pulp.  Many fruits and vegetables contain most of their nutritional value in the skin or core, which are parts normally discarded rather than eaten, or used in food preparation.   The reservertrol found in grapes skins is an excellent example of this.

The fuzzy skin of the kiwi fruit contains many valuable antioxidants.  Pineapple cores, no not the skin, are very plentiful  in bromelain, fibre, and vitamin C.  Much more so than the flesh of the pineapple.  Please do not think eating the prickly pineapple skin is possible, or good for you.

Broccoli stalks are very high in calcium and vitamin C.  Much more in nutrients than the part we normally would cook or add to a salad.  Banana peels are high in serotonin and antioxidants.  What you eat of the banana peel would especially be the pulp, although cooking or eating the peel raw is also recommended.  Oranges and tangerine pulp and skins are high in super flavonoids.   The zest of most citrus fruit peels is one way they are used in food preparation and consumed. Although high in nutrition the citrus fruit zest is normally used for flavoring.   Lemons would be an example of this.   

Potato skins are known as nutritional powerhouses.  Containing high amounts of fibre, potassium, iron, phosphorous, zinc, and vitamin C.

You will find that in most fruits and vegetables parts of the plant other than the flesh contain as much or more in nutrients and health benefits.   This is not to say the flesh is not nutritious, only that many times the most healthy parts we discard rather than eat.

All fruit and vegetable skins, peels, outer-layer, rind, or coverings,  should be thoroughly washed before eating to rid them of any pesticides, or any other chemicals that may be present.