最近,研究人员根据黄瓜内部的不同结构,将其分成四个部分,即瓜皮、瓜籽、瓜肉及以上三部分的混合物,然后分别测定新鲜时和烹饪后的维生素C含量。结果发现,每100g新鲜黄瓜中的维生素C含量,由高至低的顺序为皮、籽、混合、肉, Recently, according to the different internal structures of cucumber, the researchers divided the cucumber into four parts, that is, melon skin, melon seeds, melon and a mixture of the above three parts, and then measured vitamin C content at freshness and after cooking respectively. The results showed that, every 100g of fresh cucumber vitamin C content, from high to low order of skin, seeds, mixed, meat,