“Carrots consist of three major layers: 1) the peel/skin (outermost layer), 2) the phloem (intermediate layer) and 3) the xylem (inner core). Generally, all of the peel and a very small portion of the phloem are removed when a carrot is peeled.
“Vitamin C and niacin are most concentrated in the peel but can be found in appreciable amounts in the phloem. As for beta-carotene (an orange pigment and plant form of vitamin A), the peel and phloem have approximately equal amounts. That is why both peeled and unpeeled carrots have the same orange color. The xylem contains the lowest amount (about 10% of the total) of beta-carotene. But, the xylem contains the majority of the calcium, potassium, magnesium and phosphorus present in carrots. And, both peeled and unpeeled carrots are good sources of fiber.
Now with potatoes or other root vegetables that have different colour between their skin and the rest of them, you are throwing away a lot of nutrients.
Just goes to show you that carrots are the superior vegetable.
Nope, apparentely the skin is only bad if you're going to steam the carrots, and not in the "You might die." way, but in the "It's going to taste slightly worse."
Raw whole carrots are godlike, I wish I didn't have to peel them though.
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Well kinda but not really:
Now with potatoes or other root vegetables that have different colour between their skin and the rest of them, you are throwing away a lot of nutrients.
Just goes to show you that carrots are the superior vegetable.
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Nope, apparentely the skin is only bad if you're going to steam the carrots, and not in the "You might die." way, but in the "It's going to taste slightly worse."
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