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Nukazuke. Nukazuke (糠漬け) is a type of traditional Japanese preserved food, made by fermenting vegetables in rice bran (nuka), developed in the 17th century. [1]Almost any vegetable may be preserved using this technique, although some common varieties include celery, eggplants, daikon, cabbage, carrots, and cucumbers. [2]
First, Phoebe peels the cucumbers. Makeup remover wipes come with a plethora of issues — including the fact that they’re not environmentally friendly — and double-cleansing takes time and ...
By Danielle Walsh Fun fact: Cucumbers are actually fruits. But like tomatoes, they're prepared and eaten as vegetables. Their juicy, almost thirst-quenching texture is a staple in summery ...
Raw cucumber (with peel) is 95% water, 4% carbohydrates, 1% protein, and contains negligible fat. A 100-gram (3 + 1 ⁄ 2-ounce) reference serving provides 65 kilojoules (16 kilocalories) of food energy. It has a low content of micronutrients: it is notable only for vitamin K, at 14% of the Daily Value (table).
Melothria pendula, also known as the creeping cucumber or the Guadalupe cucumber, is a plant in the Benincaseae tribe. The plant is especially prominent in the Southeastern United States . The plant resembles the cultivated cucumber, possessing miniature yellow flowers, similar leaf shape, same leaf patterns, as well as similar growth patterns.
Cucumbers are also low in fiber: 100 grams of cucumber has only half a gram of fiber, while the same amount of broccoli has 2.6 grams and brussel sprouts has 3.8 grams.
In the 1960s scientists recognized that phosphates in water caused eutrophication. [23] There was disagreement at that time about whether water with high phosphate came to have the chemical because of somehow being polluted with it. [23] By the 1970s it was established that high phosphate levels in water were a consequence of pollution. [23]