How Cutting These Foods Can Lose Their Nutritional Value

Techniques for peeling and cutting fruits and vegetables are essential parts of food preparation, but doing them incorrectly can lead to undesirable results, according to cooking experts.

According to Business Insider, here are 5 common foods that are often cut incorrectly, affecting their flavor and diminishing their nutritional value:

Kiwi

To avoid crushing a ripe kiwi, use a spoon instead of a peeler.

Cut off the top and bottom of the kiwi, then insert a spoon under the skin and move it around the inside in a circular motion.

Pineapple

Try to remove the “eyes” of the pineapple, which are the brown spots remaining after peeling, to avoid an uncomfortable chewing experience.

Start by cutting off the top and bottom of the fruit, then peel it using a sharp knife.

Eggplant

Use a sharp knife to avoid oxidation of the eggplant, which causes it to turn brown.

Cut the eggplant into large, thick slices, as it shrinks during cooking.

Carrots

Experts recommend not peeling carrots, as the skin contains most of the nutrients.

Wash the carrots thoroughly to retain their nutritional benefits.