Daniel J. Geduld (2011) CIL:39018, Cucumis sativus, plant cell, cucumber peel. CIL. Dataset

Light micrograph showing the detail on cucumber skin. Cucumbers are a source of vitamin C and often eaten raw and uncooked. They can also be pickled to increase shelf life, but this process removes much of the vitamin C.

光学显微镜下的黄瓜表皮细节图。黄瓜富含维生素C，常以生食或未烹饪的形式食用。此外，黄瓜还可通过腌制来延长保质期，但这一过程会大量去除其中的维生素C。