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Japanese Cucumbers are cylindrical, slender, and long, ranging 15 to 30 centimeters in length. Its skin is thin, dark forest green, and smooth with longitudinal grooves. The inner flesh has a few edible seeds and is crisp and succulent with bright, melon-like flavours.
Cucumber Seedless is an excellent source of vitamins K, A, and C, folic acid, potassium, and silica, which is a trace mineral that helps strengthen connective tissue. Japanese cucumbers are best suited for raw applications. They can be consumed whole or sliced as a salad, crudité, or sandwich ingredient. Japanese cucumbers are known as a cooling ingredient, utilized to contrast spicy and hot foods. Classic preparations include gazpacho, ceviche, sushi, sashimi, and bento.
