RSSThe nutrients is in the skin
Jul 12
Everybody said that if you want to get the most nutrients out of a fruit or vegetable then you should eat the skin, unless it is a hard/thick skinned fruit like coconut or watermelon[1] where we usually discard the skin and concentrate on the fleshy pulp.
I thought the same goes for the kalabasa (aka squash) until we saw last Saturday a cooking show in a channel we less frequently watch wherein Nova Villa said that the kalabasa skin should be left in the pot as it will soften enough to be as soft as the pulp. Our food today was ginataang jalabasa at sitaw (squash and string bean in coconut milk) so we tried leaving the skin on. The skin was suprisingly tender.
This is why it sometimes pay to watch channel surf and watch boring shows. 🙂
[1] Although I have seen a weekend morning show feature cook the watermelon skin being into a candy product.
ciao!