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Cucumbers
Also indexed as: English Cucumber, Pickling Cucumber
Mild and fresh-tasting, cucumbers can be added to any tossed salad.
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.
Buying and storing tips
Cucumbers can be found in the produce section of health food stores and supermarkets.
Choose firm cucumbers with smooth, bright skins and no signs of shriveling or soft spots.
Refrigerate them in a plastic bag with holes poked in it for up to five days.
Availability
Cucumbers are available all year long, and are at their peak from May through August.
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
The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
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