Extracting grape juice generally does not require peeling. Grape skins are rich in antioxidants such as anthocyanins and resveratrol, and direct juice extraction can preserve more nutrients. But if you are concerned about pesticide residues or digestive sensitivity, juicing after peeling is safer. Grape skins are one of the most nutrient dense parts of grapes, with anthocyanins having anti-inflammatory and antioxidant effects, while resveratrol is beneficial for cardiovascular health. When juicing with skin, it is recommended to choose organic grapes or soak them thoroughly for cleaning. Use a soft bristled brush to gently brush the surface to remove floating dust and some pesticide residues. The high-speed stirring of the blender can effectively decompose the dietary fiber in grape skins, making the taste more delicate and increasing the release rate of nutrients.
In some special cases, it is recommended to peel the skin. People with weaker digestive function may be sensitive to tannic acid in grape skins, and peeling can reduce the risk of diarrhea. Peeling when making baby food can reduce the probability of choking, and it is necessary to filter out any possible residual seed residue. If there is obvious damage or mold on the grape skin, the affected area must be thoroughly removed to prevent fungal toxin contamination. Commercial non organic grapes can be soaked in baking soda water before peeling to further reduce pesticide residue intake.
Daily juicing can be flexibly selected according to personal needs, whether to peel or not. Pay attention to nutrient preservation and can be juiced with the skin. For safety, it is recommended to peel. Regardless of the method, it is important to ensure that the grapes are thoroughly washed, juiced, and consumed as soon as possible to avoid oxidation. Pairing with fruits and vegetables such as carrots or apples can balance acidity and sweetness. For those with sensitive digestive systems, adding a small amount of raw ginger juice can alleviate possible discomfort.
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