很多人都会将土豆、南瓜等蔬菜去皮后再食用,但据《每日邮报》网站报道,事实上,大部分蔬菜的果皮才是最有营养价值的部分,去皮食用将浪费大量营养物质。
Peeling vegetables can be the most tedious part of any meal as you spend extra minutes on prep time. And when you're done, you're left with a pile of unusable skins that usually end up in the trash.
对于任何一顿饭来说,给蔬菜削皮都是最枯燥无味的环节,因为你要多花时间来准备。而当你削完皮后,得到的是一堆没用的、最后要扔到垃圾堆里的蔬菜果皮。
But according to health experts, what we throw away is actually one of the healthiest parts of our foods.
但是健康专家表示,我们扔掉的其实是食物最健康的部分之一。
Daily Mail Online spoke to certified nutritionist and registered dietitian Mary Jane Detroyer, based in New York, about why we shouldn't be peeling our vegetables and all the hidden benefits found in the skins.
每日邮报网站就不应该给蔬菜削皮的原因以及蔬菜表皮中蕴藏的营养物质采访了纽约的认证营养学专家兼注册营养师玛丽•简•德特罗耶。
According to Detroyer, there are several reasons to be leaving the skin on, and the main reason is what you deprive your body of when you peel it off. The rind of produce like potatoes, carrots, and cucumbers all have plenty of health benefits.
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