If you fall into the category of dedicated peelers, slicing away the outer layers of your fruits and vegetables, then it's high time to rethink your culinary habits. The unassuming outer layer of your favorite produce is teeming with precious nutrients, fiber, and flavor that are essential for a healthy diet. From potassium to magnesium – we reveal why you shouldn't rob yourself of these small health powerhouses.

However, keep in mind not every peel or skin is your best friend. Beware of diabolical impostors like mango skins and lychee rinds; they are toxic, much like a wolf in sheep's clothing.

Are you munching on a fuzzy kiwi? Don't even think about ditching its skin. Trust us, the fur is worth it. Michelle Routhenstein, a preventive cardiology dietitian, reckons eating kiwi skin doubles your fiber intake while also riffling up those essential vitamin E, C, and polyphenols.

Tomato skins hold a coveted position in the antioxidant-rich club. Wan Na Chun, RDN, owner of One Pot Wellness swears by tomato skin, which packs 2.5 times more lycopene than the pulp, making your skin glow with youth and shielding you from sun damage.

Citrus peels? Exceptional. Unleash a whole new flavor profile in your dishes and drinks while benefiting from fiber, vitamin C, and bioflavonoids.

And who can dismiss the humble potato skin, a powerhouse that boosts gut health, satiety, and is filled with unique, biofunctional compounds.

Carrot skins, apple peels, grape skins, even the rind of a watermelon – each of these 'waste' products is a treasure trove waiting to be discovered.

In a nutshell, when you peel your fruits and vegetables, you're throwing away much of what makes them great. So let's embrace the peel, and let's eat the whole damn thing. And remember, always wash your produce before you start wolfing them down.