A Hebrew health explainer asks whether it is better to peel fruit and vegetables or eat them with the skin. The piece says the practice has become more popular in recent years, driven by social media, nutrition discussions, sustainability concerns and efforts to reduce food waste. It cites dietitian Michal Sukman, from Maccabi Health Services’ central district, and notes the article was published on 22 June 2026 at 08:02.
According to the article, supporters of eating skins point to three main benefits, more dietary fiber, more antioxidant compounds and less food waste. Much of the fiber in foods such as apples, pears and potatoes is in or near the skin, which can help satiety, digestion and heart health. The skin can also contain concentrated bioactive substances, for example apple peel polyphenols, cucumber peel fiber and vitamin K, and eggplant peel anthocyanins.
The article says some produce is especially suitable to eat unpeeled. Kiwi skin is edible and contains fiber and antioxidants, potatoes are often served baked or roasted with skin on, and clean, well-washed carrots and cucumbers do not need to be peeled for nutritional reasons. Apples and pears are also still recommended with the skin when possible. By contrast, banana peel is technically edible after cooking or processing, but it is uncommon because of its taste and texture, and it offers no major nutritional advantage.
The article also warns about drawbacks. The main concern is pesticide residue and other contaminants on peels, so thorough washing under running water is always advised, even though it does not remove everything. Peels can also be problematic for people with certain bowel diseases or sensitive digestion, causing discomfort, bloating or stomach pain. The conclusion is that eating skins is not just a passing trend, but peeling is also fine, because most nutritional value remains in the food itself.
