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CUCUMBERS
This cylindrical, green-skinned fruit of the gourd family is thought to have originated in either India or Thailand. It has a dark green exterior, with a crisp, pale green interior, edible seeds, and a mild, fresh-tasting flesh.
Varieties
Cucumbers vary somewhat in size; table cumbers are larger, pickling cucumbers are smaller. English or hothouse cucumbers, sometimes called “burpless,” may be a foot or more long.
Preparation, uses, and tips
Wash cucumbers just before using. Unless the skin is waxed, the cucumber doesn’t require peeling; for more flavor, score the skin with the tines of a fork before slicing. The seeds become bitter as the cucumber ages, so remove the seeds from larger cucumbers. Add cucumbers to any tossed salad, or combine cucumber slices with thinly sliced red onion, fat-free yogurt, and fresh dill. For a fresh pickle, slice and combine with water, vinegar, and a little salt.
Nutritional Highlights
Cucumber (raw, sliced), 1/2 cup (50g)
Calories: 7
Protein: 0.36g
Carbohydrate: 1.4g
Total Fat: 0.06g
Fiber: 0.42g
Health benefits and concerns
Health benefits and
concerns for vegetables
Many health benefits and concerns associated with this food are applicable to other
vegetables. Read about health benefits and
concerns for vegetables for a full description.
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