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多数人在享用果蔬时都会去掉外皮，因为外皮没有果肉那般美味。实际上，许多果蔬的外皮不仅能吃，而且营养价值更为丰富。一起来看看对人体健康最有益的8种果蔬皮。 番茄皮 注册营养师万娜春指出，番茄皮富含抗氧化剂番茄红素，有助于补充胶原蛋白，保护皮肤免受阳光伤害，使皮肤更加光滑年轻。” "Tomato skins are rich in the antioxidant lycopene, which helps boost collagen and protect against sun damage, leaving skin more smooth and youthful,” said Wan Na Chun, a registered dietitian. 番茄皮中的番茄红素含量是果肉的2.5倍。番茄皮所含的锌、锰、铜等微量营养素也很丰富。 Tomato skin has 2.5 times more lycopene than the pulp. When it comes to micronutrients, the skin also offers plenty, including zinc, manganese, and copper. 图源：Pexels 猕猴桃皮 预防心脏病学营养师卢森斯坦表示：“我喜欢连皮吃猕猴桃，因为
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