Our instinct is often to peel vegetables and discard the skin — but the peels of many common vegetables are packed with fibre, vitamins and antioxidants. Here are five worth keeping unpeeled, plus why they are good for you.

Five Vegetables to Keep Unpeeled

White Radish

The skin of white (daikon) radish holds calcium, dietary fibre, magnesium and B vitamins that support bone health and digestion. Leaving it on maximises the nutrition of this versatile root.

Potato

Potato skin is a rich source of dietary fibre, which aids digestion and helps regulate blood sugar. Studies also link potato peel to improved endurance, making it a useful addition for active people.

Carrot

Carrot skin has antibacterial qualities that help support a healthy gut and immune system. Scrub carrots well and enjoy them with the skin on to keep these benefits.

Purple Eggplant

Eggplant skin is rich in anthocyanins — powerful antioxidants that help protect cells, support heart health and promote a more radiant complexion.

Cucumber

Cucumber skin is high in fibre and antioxidants that help the body flush out toxins, supporting its natural cleansing processes.

Eat a Rainbow Every Day

Alongside skin-on vegetables, aim for a variety of leafy greens and raw vegetables each day. They are rich in vitamin A and other nutrients that support heart health and a balanced diet.

Diet and Your Skin

Antioxidant-rich vegetables support skin from the inside, and topical care builds on that. Pair a vegetable-forward diet with antioxidant skincare, a vitamin C serum for radiance, collagen support for firmness and hydrating serums for moisture — finished with daily sunscreen for protection.

Conclusion

Next time you reach for the peeler, consider leaving the skins on white radish, potato, carrot, purple eggplant and cucumber. Their peels offer fibre, antioxidants and nutrients that make every meal more nourishing.

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