3 types of vegetables and fruits that are eaten with the skin, no different from “drinking poison” No matter how lazy you are, you should always peel them first.
In fact, there are many fruits and vegetables that, even if you eat the skin, are not as beneficial as you might think!
In daily life, many people like to cook meat with the skin or cook vegetables and fruits without peeling them because they want to save time and maintain their nutritional value. Some people believe that eating the skin will increase the body’s nutrients.
It may sound reasonable, but in reality, eating some fruits and vegetables with the skin on may not be healthy and may be harmful to your body. Some peels may contain toxins that are invisible to the naked eye, which can cause more than just diarrhea.
1. Potatoes that are still green or starting to sprout
Potatoes are a popular dish that often appears on the winter table. Whether fried, boiled or fried, they are delicious and nutritious.
Many people like to boil potatoes with the skin on, thinking that it will not lose any nutrients. But the truth is, it is not! Potato skins contain solanine, especially in green or sprouting potatoes, which have higher solanine content.
Ingesting small amounts of this natural toxin may not cause any symptoms, but in large amounts it can cause nausea, vomiting, and serious effects on the nervous system. Such as dizziness or difficulty breathing.
2. Citrus fruits and pesticide residues
Citrus fruits such as pomelo, oranges and tangerines are delicious and juicy. Many people like to collect their fragrant peels and dry them to make tea or boil them for drinking. But did you know that the peels of these fruits. Especially those commonly sold in stores. Can contain residues of pesticides and preservatives?
To prevent spoilage during long-distance transportation, most traders often spray preservatives on the shell. Don’t think that thick shells will prevent chemicals because when the shell is soaked in water, these preservatives can easily dissolve and remain in the stomach.
Although many people believe that washing with water alone is enough to remove dirt from the peel, in fact, citrus peels contain natural oils that are good at absorbing pesticides and other chemicals.
Rinsing with salt water or hot water may help reduce some of the residue. If you want to use the peel to soak in water, choose organically grown fruits to avoid chemical residues. However, the safest option is to peel the skin and eat only the flesh. So you don’t have to worry about any residue.
3. Sweet potatoes with black spots on the skin
Many people eat sweet potatoes with the skin on, thinking that the thin skin is harmless and has an attractive aroma. But in fact, sweet potato skin contains a certain amount of tannic acid. Which can irritate the digestive tract. Especially those with weak digestive systems who may feel bloated and have difficulty digesting.
More concerningly, the black-spotted sweet potato skins may harbor aflatoxin. A toxin classified by the World Health Organization as a Class 1 carcinogen. It is highly toxic, and even small doses can cause long-term harm to the body.
Don’t assume that everything is safe after sweet potatoes are cooked. Once the toxins are formed, heating has almost no effect on removing them. Therefore, it is best to peel the sweet potatoes before eating, especially if you find black spots on the แทงบอล UFABET ราคาดีที่สุด ไม่มีขั้นต่ำ skin, you should throw them away immediately for safety.
What kind of fruit and vegetable peels can we eat?
Not all food skins need to be peeled. Some fruits and vegetables, such as apples and tomatoes, can still be eaten after washing them thoroughly and ensuring that they are free of chemical residues.
The skins of these fruits and vegetables are high in fiber and vitamins, which help to add nutrients to the body. However, in order to eat them, there is a condition that they come from a reliable source and do not contain excessive pesticide residue. If you are not sure about the source of your food, peeling the skins is not a bad thing because it will reduce the risk of food safety problems.