Should I eat the fruit with the skin?
this...... Is a problem!
Some people say that there are too many pesticide residues in the skin of the fruit, and some people say that eating fruit must be eaten with the skin to prevent cancer.
Some fruit peel color is "bright and beautiful", with the peel to eat and afraid to eat the bright "wax", about the peel is right and wrong to make the people confused.
How to eat fruit that can be eaten with a skin?
01 How to eat fruit that can be eaten with a skin
Every part of natural food has a unique nutritional and physiological function, and fruit peel is no exception. Among most peelable fruits, the peel and subcutaneous parts tend to be the parts of the fruit with the highest antioxidant content.
This is true of apples, plums, grapes, etc. This is because the most abundant parts of the antioxidant substance are usually the parts of the fruit that are exposed to sunlight; and the natural redness of the color also means an increase in antioxidant components. At the same time, the outer part also usually contains higher vitamins and minerals, which also has many benefits for the human body.
The fruit cortex is also rich in fruity ingredients, and for some fruits with soft skins such as apples, pears, tomatoes, peaches, apricots, etc., even the skin is more flavorful and the taste is good. In addition, the fruit peel is rich in soluble dietary fiber such as pectin, which has the effect of lowering blood sugar and blood lipids, while other dietary fibers can also promote intestinal peristalsis and reduce the risk of bowel cancer.
02 Fruit skin waxing yes and no
The surface of the fresh peel of apples and other fruits is born with a very thin layer of fruit wax, which is secreted by the fruit itself, which can retain the moisture in the fruit and resist the invasion of external microorganisms.
In the same way, the timely waxing and other treatment of the fruit after picking can maintain moisture, defend against microbial invasion, inhibit the respiration of the fruit after harvesting, delay the post-ripening and reduce nutrient consumption, and can extend the shelf life of the fruit to facilitate long-distance transportation and storage. Since 1995, apples, citrus, etc. sold in the international market have been waxed, and the post-harvest waxing rate of fruits in developed countries has reached 80% to 90%.
Artificial waxing of fruits, generally after apples, oranges and other fruits are picked, first cleaned and water cooled; when grading packaging, manual methods or waxing machines are used to wax, so that the fruit color is bright and beautiful.
prompt
China's 2011 edition of the "Standards for the Use of Food Additives" stipulates that edible waxes that can be used on the surface of fruits include carnauba wax and morpholine fatty acid salt fruit wax. The former is a natural plant wax extracted from the palm leaves grown in northeast Brazil, with a maximum use of 0.0004 g/kg on the surface of the fruit; the latter is a fruit wax made of morpholine fatty acid salts as an emulsifier and made of natural animal and plant waxes and water, which can be applied to the surface of citrus, apples and other fruits, and stipulates that it can be used in an appropriate amount according to the actual needs of production.
Wax the fruit in strict accordance with the national fixed standards, and the safety can be guaranteed. In addition, fruit companies also use new technologies such as nano-preserving fruit wax, shell poly candy wax and traditional Chinese medicine fresh-keeping fruit wax.
brief summary
The "wax" on the peel of the fruit has the following three conditions
1. The "fruit wax" that comes with the surface of the fruit itself.
2. Artificial fruit wax , artificial fruit wax " for high-grade fruits , and shell polydynic wax extracted from crustaceans , are harmless to health.
3. Industrial paraffin wax used by unscrupulous traders, so that the waxed fruit is harmful to health. When buying fruit, wipe the surface of the fruit with a napkin, and if a faint red color appears after wiping, it may be industrial paraffin wax.
Tips
Removing the wax from the peel does not necessarily have to be peeled, and there are good ways to preserve nutrition and are simple and easy:
Blanched with hot water, the wax will melt when it is hot, and a layer of wax film will float on the surface of the water, and the hot water can be poured out in time to remove the wax on the surface of the fruit. It can also be scrubbed with salt or loofah, the texture of the wax is soft, the salt particles are fine, and the loofah rubbing effect is more thorough.
Local seasonal fruits do not need to be treated with preservatives and are generally not waxed.
Out-of-season fruits and high-end fruits that need to be transported over long distances often need to be waxed, and it is best to eat them after being blanched or scrubbed and peeled.