Which food skins to keep

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Eat apple peel, fry tomato peel, eat grape spit, stew melon peeled ... similar habits you have a few? Everyone knows, in order to get a good taste, you may lose a lot of precious nutrients.

萝卜

Antioxidant substances

Whether it is anthocyanins, flavonoids and other polyphenols, or vitamin C, they have a powerful antioxidant, able to resist free radical damage to the human body, prevent cardiovascular disease and improve the body's immune system. The content of such nutrients in the skin may be greater than the pulp. For example, the main components of mung bean's watercress are protein and starch, while the skin contains a large number of antioxidant components such as flavonoids, tannins, saponins, etc.; eggplant skin concentrates most of the anthocyanins and flavonoids; grape skins Not only contains a large number of antioxidant substances, but also contains Resveratrol with hypolipidemic, antithrombotic, and arteriosclerosis prevention effects; apple skin is rich in vitamin C, anthocyanins and other polyphenols. In addition, black bean skin, red bean skin, cowpea skin and peanut red also contain a large number of antioxidant ingredients.

Anti-cancer and anti-cancer ingredients

The spicy radish skin contains a considerable amount of isothiocyanate, which is a key ingredient in the anti-cancer effect of radish; the lycopene, which is rich in tomato skin, is the most powerful natural material found so far. One of them can prevent cardiovascular diseases and cancer.

Dietary fiber and other nutrients

The vast majority of fruit and vegetable skins and grain skins are rich in dietary fiber, can promote intestinal peristalsis and help prevent constipation, such as apple peel, tomato skin, grape skin and red bean skin. At the same time, the skin is also a place where minerals and vitamins are abundant. For example, eggplant skin contains vitamin P and B vitamins, and pear skin is rich in iron and zinc. The content of chromium in apple peel is much higher than that of pulp. From the perspective of Chinese medicine, some skins have special effects. For example, melon skin has the effect of relieving heat, strengthening spleen, and dampness.

It is recommended that people eat as much as possible when eating the above food. In order to reduce pesticide residues, it is best to vigorously wash fruits and vegetables under the faucet. The appearance of “strong” fruits can also be scrubbed with a small brush, and you can feel clean and rinse with water for 15 to 20 seconds to be able to eat with confidence. You can also remove some pesticides by soaking in tap water, but do not soak for 10 minutes. Polyphenols are not stable under alkaline conditions, so you should not add baking soda when making porridge such as mung beans.

Finally, it should be reminded that not all food skins can be eaten. The potato skin contains toxic solanine; sweet potatoes may accumulate in the skin during the growth process; the molting skin may absorb many harmful biological excretions and may also contain parasites; mature persimmon skin contains a lot of Tannin; these skins are best not to eat.

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