I learned in botany class that most of the vitamins are in the skin, so I've been scrubbing them, but peeling seems easier. Does anyone have a good suggestion for a veggie scrubber - better than blue scotch-brite sponges?

Q&A; Peels and Vitamins<br>
By C. CLAIBORNE RAY, NY Times<br>
Published: March 11, 2003<br>
 

> Q. I have read serious assertions that all the nutrition of carrots is
> in the peel, and so you shouldn't peel them. Is this true? What about
> other vegetables?
> 
> A. Plenty of nutritional value is left in a peeled carrot, said Dr.
> Stephen Reiners, associate professor of horticulture at Cornell's New
> York State Agriculture Experiment Station in Geneva, N.Y., who works
> with root vegetables.
> 
> The deep orange color of a carrot indicates the presence of beta
> carotene, a precursor of vitamin A, he said, ''and when you peel the
> carrot, it is just as orange when you take off the outer layer.''
> 
> As for other similar vegetables, he said, ''if it is the same color
> throughout, you are getting the same nutrition with a peeled
> vegetable.''
> 
> The big exception is the potato, where there is a striking difference
> between peel and flesh. ''There is a lot of nutrition in the skin,''
> Dr. Reiners said, ''but this is not to say the rest of the potato is
> without nutritional value.''