A group of Chinese researchers has looked into the inclination of Chinese consumers toward consuming fruit peels. In the research, published in the journal Food Research International, the scientists provided reasonable dietary recommendations for consuming fruit peels and discussed the methods of detecting and removing pesticides from fruit peels.
The survey explored fruit peel consumption preferences of consumers across 28 provinces in China. The age range of the survey population was 15 – 70 years, with the majority of participants aged 18-25 years. The survey included three basic questions: preference for consuming fruits with peel, reasons for consuming peels, and factors influencing peel consumption.
The survey findings concluded that nutrient content and the presence of pesticides are the two major concerns of Chinese consumers who prefer to consume fruits with peel.
Nutritional value of fruit peels
Apple peel is a rich source of flavonoids and phenolic acids. Compared to apple pulp, apple peel contains higher amounts of dietary fibers, minerals, flavonoids and triterpenoids, and other phytochemicals with antioxidant and anticancer properties. Pear peel contains high amounts of glucose, sucrose, citric acid, malic acid, quinic acid, caffeic acid, arbutin, flavanols, and phenolic acids. These compounds are known to have antioxidant, anti-inflammatory, anti-diabetic, and lipid-lowering properties.