Why eat fruits and vegetables with peels?

Why eat fruits and vegetables with peels?


Many people peel fruits and vegetables while using them, but the reality is that it is not necessary to do so. Peels contain important nutrients and importantly, discarded peels of fruits and vegetables also cause climate change.


Fruits and vegetables contain vitamins, minerals, fiber and many important plant chemicals, including antioxidants that protect the body’s cells.



Not eating such nutritious foods can lead to many diseases such as heart disease or type 2 diabetes.

The World Health Organization recommends eating at least 400 grams of fruits and vegetables daily, but this is difficult for many people.


So can eating fruits and vegetables, including peels, solve this problem by adding important ingredients to the diet? For example, seven vegetables — beetroot, wild mustard, wild carrots, sweet potatoes, radish, ginger, and white potato — contain many important vitamins, including vitamin C and riboflavin (B2) and minerals such as iron and zinc.



According to the U.S. Department of Agriculture, apples with peels provide 15 percent more vitamin C, 267 percent more vitamin K, 20 percent more calcium, 19 percent more potassium, and 85 percent more fiber.


In addition, many peels contain important chemicals such as flavonoids and polyphenols, which help in the internal cleansing of the body along with antimicrobial properties.



Apart from this, throwing peels can also have negative effects on the environment. According to the United Nations Food and Agriculture Organization (FAO), discarded food, including fruit and vegetable peels, contributes 8 to 10 percent of global greenhouse gases. Rotting food in landfills releases methane gas, which is the world’s most dangerous greenhouse gas.