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White Lion

The white lion is a rare morph with a genetic condition called leucism that is caused by a double recessive allele. It is not albino; it has normal pigmentation in the eyes and skin. White lions have occasionally been encountered in and around Kruger National Park and the adjacent Timbavati Private Game Reserve in eastern South Africa.

They were removed from the wild in the 1970s, thus decreasing the white lion gene pool. Nevertheless, 17 births have been recorded in five prides between 2007 and 2015.

White lions are selected for breeding in captivity.They have reportedly been bred in camps in South Africa for use as trophies to be killed during canned hunts.

Vitamin C

Vitamin C, also known as ascorbic acid and L-ascorbic acid, is a vitamin found in various foods and sold as a dietary supplement.

It is used to prevent and treat scurvy. Vitamin C is an essential nutrient involved in the repair of tissue and the enzymatic production of certain neurotransmitters.

It is required for the functioning of several enzymes and is important for immune system function. It also functions as an antioxidant.

Antioxidants are compounds that inhibit oxidation. Oxidation is a chemical reaction that can produce free radicals, thereby leading to chain reactions that may damage the cells of organisms.

Antioxidants such as thiols or ascorbic acid (vitamin C) terminate these chain reactions.

To balance the oxidative state, plants and animals maintain complex systems of overlapping antioxidants, such as glutathione and enzymes (e.g., catalase and superoxide dismutase), produced internally, or the dietary antioxidants vitamin C, and vitamin E.

Read also: 10 benefit of vitamin c

Nutritional value of cucumber

Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family, Cucurbitaceae.

It is a creeping vine that bears cucumiform fruits that are used as vegetables.

There are three main varieties of cucumber: slicing, pickling, and seedless. Within these varieties, several cultivars have been created.

In North America, the term “wild cucumber” refers to plants in the genera Echinocystis and Marah, but these are not closely related.

The cucumber is originally from South Asia, but now grows on most continents. Many different types of cucumber are traded on the global market.

Nutritional value per 100 g (3.5 oz)

Energy
65 kJ (16 kcal)

Carbohydrates
3.63 g

Sugars
1.67

Dietary fiber
0.5 g

Fat
0.11 g

Protein
0.65 g
Vitamins
Quantity %DV†

Thiamine (B1)
2% 0.027 mg

Riboflavin (B2)
3% 0.033 mg

Niacin (B3)
1% 0.098 mg

Pantothenic acid (B5)
5% 0.259 mg

Vitamin B6
3% 0.04 mg

Folate (B9)
2% 7 μg

Vitamin C
3% 2.8 mg

Vitamin K
16% 16.4 μg

Minerals
Quantity %DV†

Calcium
2% 16 mg

Iron
2% 0.28 mg

Magnesium
4% 13 mg

Manganese
4% 0.079 mg

Phosphorus
3% 24 mg

Potassium
3% 147 mg

Sodium
0% 2 mg

Zinc
2% 0.2 mg

Other constituents
Quantity

Water
95.23 g

Fluoride
1.3 µg

Botanically speaking, the cucumber is classified as a pepo, a type of botanical berry with a hard outer rind and no internal divisions. Much like tomato and squash, it is often perceived, prepared and eaten as a vegetable. Cucumber fruits consist of 95% water.

Read also: pawpaw – fruit taste and health benefit.