Peel (fruit)
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Peel, also known as rind or skin, is the outer protective layer of a
exocarp, but the term exocarp also includes the hard cases of nuts, which are not named peels since they are not peeled off by hand or peeler, but rather shells
because of their hardness.
A fruit with a thick peel, such as a
endocarp
.
Uses
Depending on the thickness and taste, fruit peel is sometimes eaten as part of the fruit, such as with apples. In some cases the peel is unpleasant or inedible, in which case it is removed and discarded, such as with bananas or grapefruits.
The peel of some fruits — for example,
.The peel of
candied, or dried to produce a seasoning (e.g. chenpi
).
Nutrition
In a 100 gram reference amount, raw orange peel supplies 97
Daily Value (DV), respectively.[3] Calcium content is 16% of the DV, with no other micronutrients in significant amounts.[3] A 1 ounce (28 g) serving of raw orange peel provides 63% DV for vitamin C and 12% DV for dietary fiber.[3]
See also
- Banana peel
- Biorefinery: conversion of citrus peel to succinic acid
- Fruit anatomy, describing the botanical terms of fruit and skin layers
- Peeler
- Zest (ingredient)
References
- ^ "pith". Oxford English Dictionary. Archived from the original on September 28, 2016.
- ^ "Orange & Orange Juice". www.citrusbr.com/en/. Brazilian Association of Citrus Exporters. Retrieved 2021-02-18.
- ^ a b c "Orange peel, raw". Nutritiondata.com, Conde Nast from the USDA National Nutrient Database, version SR-21. 2018. Retrieved 22 June 2019.