Looking at the photos below will forever change the way you look at food. Under a microscope, you will find a world within a world. Everything looks so different; it is hardly recognizable anymore
as plants or food. Anyway, in this case. Vegan food: is what you see really what you eat?
Vegan Food And Small Things
In the past (late 1600), Dutch scientist Anton van Leeuwenhoek was obsessed with the 'small things.' He put everything under his own build microscope like pondered kitchen spices, including black peppercorns.
'The source' Of Their Origin: Great Photographers Of 'Our Time.'
Basil plant
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This green landscape is a section of a single leaf of the basil plant (Ocimum basilicum). The small round structures on the leaf, each of which looks as though it might house elves or other magical creatures, are glands containing the chemicals that produce the basil plant's flavors and aroma. There are many varieties of basil, each having a unique set of chemicals in its glands.
Photo by Martin Oeggerli, National Geographic
Strawberry
This young fruit is of the widely grown garden strawberry variety. The individual "hairs" can be clearly seen. They are the remnant reproductive organs of the individual seeds on the berry's surface.
Photo by Wolfgang Stuppy, Rob Kesseler & Madeline Harley/Papadakis Publisher

Broccoli
Close-up of a broccoli head showing a cluster of immature buds. The tiny pits visible on the surface are stomata, or breathing pores.
Photo by Wolfgang Stuppy, Rob Kesseler & Madeline Harley/Papadakis Publisher

Peach
Microscopic detail of the surface of a peach. The downy texture of peach skin is due to thousands of hairs, most of which are very short. Stomata, or breathing pores, are marked in red.
Photo by Wolfgang Stuppy, Rob Kesseler & Madeline Harley/Papadakis Publisher

Black Mulberry
The black mulberry has been cultivated since antiquity and is probably originally from China. Here, the microscopic detail shows the individual fruitlets. The hairy texture is withered reproductive organs (stigma).
Photo by Wolfgang Stuppy, Rob Kesseler & Madeline Harley/Papadakis Publisher

Leek
Cross-section through the leaf of a leek. The spongy tissue, called mesophyll, is typical of leaves. Here the leaf shown magnified is just 1.2 millimeters thick.
Photo by Wolfgang Stuppy, Rob Kesseler & Madeline Harley/Papadakis Publisher

Potato
This is a close-up of an "eye" of a potato with three emerging shoots, the longest of which is about 4 millimeters long.
Photo by Wolfgang Stuppy, Rob Kesseler & Madeline Harley/Papadakis Publisher


Lavender
Lavender (Lavandula spp.) has long been used to perfume homes, food, and drinks. It offers a feeling of warmth, a sort of aromatic welcoming. Up close, it is something else entirely, a desert scene complete with spiny, cactus-like hairs meant to keep herbivores away and hold water in.
Photo by Martin Oeggerli, National Geographic
Cover photo: Japanese Wineberry
This relative to the raspberry and blackberry is native to northern China, Korea, and Japan. Curiously, the whole plant, including the sepals that encase the fruit, is covered in sticky hairs.
Photo by Wolfgang Stuppy, Rob Kesseler & Madeline Harley/Papadakis Publisher
Before you go!
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