Jag lärde mig i botanikklassen att de flesta vitaminerna är i huden, så jag har skrubbat dem, men peeling verkar lättare. Har någon ett bra förslag till en veggie-skrubber - bättre än blå scotch-brite-svampar?
Q & A; Skalar och vitaminer
Av C. CLAIBORNE RAY, NY Times
Publicerad: 11 mars 2003
Q. I have read serious assertions that all the nutrition of carrots is in the peel, and so you shouldn't peel them. Is this true? What about other vegetables?
A. Plenty of nutritional value is left in a peeled carrot, said Dr. Stephen Reiners, associate professor of horticulture at Cornell's New York State Agriculture Experiment Station in Geneva, N.Y., who works with root vegetables.
The deep orange color of a carrot indicates the presence of beta carotene, a precursor of vitamin A, he said, ''and when you peel the carrot, it is just as orange when you take off the outer layer.''
As for other similar vegetables, he said, ''if it is the same color throughout, you are getting the same nutrition with a peeled vegetable.''
The big exception is the potato, where there is a striking difference between peel and flesh. ''There is a lot of nutrition in the skin,'' Dr. Reiners said, ''but this is not to say the rest of the potato is without nutritional value.''