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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

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.