Cucumber (Cucumis sativus) is a refreshing, low-calorie vegetable with a high water content, making it ideal for hydration. Typically, cucumbers have a crisp, mild taste and a cylindrical shape. They come in various varieties, including slicing, pickling, and seedless types.
Season
Cucumbers are a warm-season crop, growing best in summer months. In temperate climates, they are typically planted after the last frost and harvested throughout summer into early autumn.
Benefits
- Hydration: Composed of about 95% water, cucumbers help maintain hydration, especially in hot weather.
- Rich in Antioxidants: Contains flavonoids and tannins, which help combat oxidative stress.
- Aids Digestion: The fiber in cucumbers, especially the skin, promotes healthy digestion.
- Weight Management: Low in calories and high in water, cucumbers are excellent for weight-conscious diets.
- Supports Skin Health: Contains silica and vitamin C, which can contribute to skin health and elasticity.
Side Effects
- Digestive Issues: High fiber from cucumber skin may cause bloating in some people.
- Allergic Reactions: Rare cases of cucumber allergies can cause itching or swelling in sensitive individuals.
- Potential Diuretic Effect: Large amounts may have a mild diuretic effect due to high water content.
Nutrition (per 100g, raw)
- Calories: 15 kcal
- Protein: 0.65g
- Fiber: 0.5g
- Vitamin C: 2.8mg (5% of Daily Value)
- Vitamin K: 16.4mcg (14% of DV)
- Potassium: 147mg (4% of DV)
- Magnesium: 13mg
Storage
Store cucumbers in the refrigerator, ideally in a plastic bag, to retain moisture. They can last up to a week. Avoid storing cucumbers near ethylene-producing fruits like apples, which can cause them to spoil faster.
Organic Options
Organic cucumbers are grown without synthetic pesticides or fertilizers. They are often preferred to avoid chemical residues and are available in various varieties, typically with a shorter shelf life.
Yield
The yield of cucumbers varies based on the variety and growing conditions, with commercial yields ranging from 15 to 20 tons per hectare.
Usage
Cucumbers are widely used in:
- Salads: Freshly sliced for added crunch and hydration.
- Snacks: Eaten raw as a low-calorie snack.
- Pickling: Commonly used in pickling for preservation and flavor enhancement.
- Beverages: Infused in water or juices for a refreshing drink.
Health Benefits
Cucumbers promote hydration, skin health, and digestive wellness. Their low-calorie profile makes them suitable for weight loss diets, while the antioxidants help protect against cell damage.
Protein Content
While cucumbers contain a small amount of protein, they are not a significant source. Adding them to a balanced diet contributes to overall nutritional intake.
Cultivation
- Soil: Prefers well-drained, fertile soil with a pH of 6.0-7.0.
- Climate: Thrives in warm temperatures, ideally between 18-24°C.
- Planting: Seeds are sown directly in the ground or started indoors and transplanted after the last frost. Space plants 12-24 inches apart for optimal growth.
- Watering: Requires consistent moisture, especially during fruiting.
- Harvesting: Pick cucumbers when they reach the desired size but are still firm; frequent harvesting encourages continuous production.
Cucumbers are celebrated for their refreshing qualities, versatility in cooking, and health benefits, making them a popular addition to salads, snacks, and beverages worldwide.
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