this post was submitted on 23 May 2025
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Shitty Food Porn

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[–] Wazowski@lemmy.world 33 points 1 day ago (2 children)

No veg, little fiber, high in refined carbs. Kinda shit, imo. Goddamn, eat a piece of whole fruit instead of processed shit that’s basically just sugar.

[–] NoForwardslashS@sopuli.xyz 24 points 1 day ago (1 children)
[–] BmeBenji@lemm.ee 8 points 1 day ago (2 children)
[–] ArsonButCute@lemmy.dbzer0.com 2 points 32 minutes ago

Vegatable is a culinary term, not a scientific term. All vegetables that we human eat that are not leafy greens or tubers are in fact fruits, scientifically speaking. Cucumbers are a fruit, until you bring them into the kitchen, at which point the vegatable-fruit superposition collapses and it becomes a vegatable, full stop.

[–] thermal_shock@lemmy.world 2 points 1 day ago (1 children)
[–] Wazowski@lemmy.world 5 points 1 day ago (3 children)

You’ve taken nearly all the nutritional value out of the cucumber. It’s basically just a bit of fiber now.

[–] DtA@lemmy.ca 2 points 1 hour ago

Incorrect, they are a good source of vitamins A and K

[–] MystikIncarnate@lemmy.ca 1 points 1 day ago

Fiber is good for you.

[–] ewigkaiwelo@lemmy.world 0 points 1 day ago (1 children)

Lacto-fermenting the veg and drinking the brine improves nutritional value (so they say)

[–] Wazowski@lemmy.world 3 points 1 day ago (2 children)

Except that it destroys much of the already small vitamin content of cucumbers.

[–] ewigkaiwelo@lemmy.world 0 points 2 hours ago

To the contrary, lacto fermentation increases concentration of vitamins in food:

"Fermentation is indeed a process which allows an increase of content of some vitamins in food. For instance, over the last decades microbial fermentation has been increasingly investigated as a valuable alternative for natural folate (vitamin B9) production, and as a sustainable technology based on renewable resources [25]."

"diverse functional food components in the developed fermented cucumbers, such as active peptides, free amino acids, organic acids, oligosaccharides, exopolysaccharides, and vitamins may increase, but detrimental microbes, oxidants, and hypersensitivities may decrease and eliminate using innovative fermentation processing technologies (Liu, Wang, & Deng, 2023)."

Basically the lactobacilus and other beneficial bacteria eat primarily the carbohydrates, they don't consume vitamins

https://pmc.ncbi.nlm.nih.gov/articles/PMC6567126/

[–] ewigkaiwelo@lemmy.world 0 points 1 day ago

But it creates probiotic environment in which beneficial bacteria thrive that will boost the absorbtion of the nutrients from other stuff you consume