Peeling carrots is often unnecessary as the skin retains most of the nutrients. Typically, a thorough wash is sufficient for this root vegetable.

To properly clean carrots before using them in your recipe, slice off the tops, place the carrots under warm water, and use a brush to scrub dirt and bacteria off their skins.

Artichokes are armored by thick leaves, often with thorns that protect the heart and inedible choke inside. If you want to eat the heart, peel the veggie completely.

Peeling is necessary even if you just want the leaves, as the outer leaves are often tough or brown. Before you eat artichokes, wash them and remove the stem, tip, and thorns.

Since cucumber skin holds most of the vegetable’s nutrients, minerals, and dietary fiber, it’s best to leave it as is. However, cucumbers do need to be washed.

You don’t need to peel bell peppers when stuffing or roasting them. In case of other uses, peeling makes the pepper tender and helps it add sweetness to the dish.

A regular vegetable peeler works well for bell peppers. However, if the indentations on the pepper seem too hard to reach with a peeler, feel free to skip peeling those portions.

Eggplant skin is edible and holds many of the vegetable’s vitamins and nutrients, so peeling is unnecessary unless you don’t like the skin’s taste or texture.