I often hear this. When any fruits or vegetables need to be peeled, make the removed peels as thin as possible. The nutrients are more concentrated near the peels. A lot of nutrients are wasted if the removed parts are too thick. Remember, we are eating not only to satisfy our hunger and desire but to get adequate energy and nourishment.
Some fruit and vegetables have peels that maybe removed or not depending on one’s preference. So why not eat the peels if it can be eaten? It means less waste and more nutrients intake.
Apple. From the American movie, the girl bite the apple with peels intact. From Filipino real life scene, he peeled and sliced it before eating. I can eat apple with intact skin but it is more enjoyable without it. I guess our sense of taste is more picky.
Camote. My auntie who was too lazy to peel the boiled camote was eating it with the peels. I tried it too and found out that peeled and unpeeled versions have less taste differences. I still prefer to peel it though.
Patola. Mom loves cooking patola with misua. I hate to eat such because she is only removing the sharp wedges and leaving the rest of peels intact. It is perfectly edible but I never like taking it.
Kalabasa. Matured squash with pale orange outer color should be peeled before cooking. However, immature green can be cooked without removing the outer skin. The skin should be soft enough to pierce easily with a fingernail.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.