Peels often contain significantly higher concentrations of vitamins, minerals and antioxidants than the flesh. Apple peels provide 332% more vitamin K, 142% more vitamin A and 115% more vitamin C than peeled apples. Potato skins hold 55% of iron, 34% of calcium and 17% of zinc. Up to one-third of a fruit or vegetable’s fiber is in the peel, aiding gut health and digestion (e.g., apple pectin, cucumber fiber). Peels can have up to 328 times more antioxidants than pulp, fighting inflammation and chronic disease (e.g., citrus limonene, eggplant nasunin). Examples of fruits best eaten unpeeled include apples (pectin, quercetin);…
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