Drop the peeler — eating the skins of fruit and vegetables could boost your nutritional intake of vitamins, combat cancer and increase your energy levels.
Dr Marilyn Glenville, former president of the Food and Health Forum at the Royal Society of Medicine, says: 'All fruit and vegetables have a "bio-synergy", which means the nutritional benefits of each part are reinforced by the others.'
And the skin is not the only healthy bit we discard — stalks and cores can also be packed with nutrients.
Here, we reveal the fruit and vegetables you should try to eat whole...
The hairy skin of the kiwi fruit is high in antioxidants and thought to have anti-cancer, anti-inflammatory and anti-allergenic properties, says Dr Glenville.
‘The skin contains three times the antioxidants of the pulp; it also fights off bugs such as Staphylococcus and E-coli, which are responsible for food poisoning.’
HOW TO EAT IT: If regular kiwi skin is too tart for you, opt for ‘gold’ kiwi fruit, which have sweeter, less hairy skins, but with the same benefits. Use the skin if you are juicing the fruit.
Don’t panic — it’s the tough core of the pineapple, not the prickly skin you should be tucking into.