easier to peel variety of sunchoke / jerusalem artichoke

I have some varieties that Im hoping to get a solid ID on. If anyone could help Id greatly appreciate it. Thread here https://permies.com/t/232784/sunchoke-experts-positively-ID-varieties

I feel baffled. People peel sunroots? The skin seems so tender and mild.  My community eats the whole tuber, including skin.

I find out that peeling the skin does make the Jerusalem artichoke taste better when cooked as potatoes.  For pickling there is no need to peel.

Besides the shape difference among varieties, growing conditions affect the shapes of the tubers too. Tubers tend to be knobbier in sandy soil than in clay. (growerjim.blogspot.com ). The french mammoth sunchokes I grow in either lean or slightly fertile clay produce two types of tubers. The former tend to be smaller, smooth and round while the latter have many eyes developing resulting in large clumps with many bumps. I sort them out and use one for cooking and the other for replanting.

Jerusalem artichoke info. I don't peel them, I just scrub them with a vegetable scrubber and that's fine. The best way to eat them is raw with a nice dip or in salads. Tossed in olive oil and salt and roasted is also good. They are a great pre-biotic, something we're learning is as important as probiotics, if not more so. Bonnie