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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]
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Keep the urge to eat sweets at bay with no-sugar-added cookies and creamy cucumber soup. ... Whip up two kid-approved, summer recipes packed with nutrients. Dawn Russell. May 15, 2024 at 2:02 PM ...
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Averrhoa bilimbi (commonly known as bilimbi, cucumber tree, or tree sorrel [2]) is a fruit-bearing tree of the genus Averrhoa, family Oxalidaceae. It is believed to be originally native to the Maluku Islands of Indonesia [ citation needed ] but has naturalized and is common throughout Southeast Asia .
Cucumis metuliferus commonly called the African horned cucumber (shortened to horned cucumber), horned melon, spiked melon, jelly melon, or kiwano, is an annual vine in the cucumber and melon family Cucurbitaceae. Its fruit has horn-like spines, hence the name "horned melon". The ripe fruit has orange skin and lime-green, jelly-like flesh.
We realize it may seem a little strange to eat such a rough, thick part of a banana, but there are actually plenty of ways you can eat the peel. From frying and baking, to blending and boiling ...
A pickled cucumber – commonly known as a pickle in the United States, Canada and Australia and a gherkin (/ ˈ ɡ ɜːr k ɪ n / GUR-kin) in Britain, Ireland, South Africa, and New Zealand – is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment.