Cucumber

The cucumber is one of the few fruits that is should be eaten before it ripens.  They are mild in flavor, almost perfume-like, cool, crisp and low in calories.  A perfect summer salad accompaniment.

Common Varieties: 

Dosakai; English; Mediterranean; Japanese

Known Varieties: 

There are about 50 common varieties.

When in season: 
spring
late-spring
early-summer
summer
How to select: 

A cucumber is actually best eaten before it is ripe (because of this, many find them to be difficult to digest). It becomes inedible once the seeds mature. It should be a medium to dark green color, depending on the variety, and should be firm to the touch. Also, if the cucumbers are harvested while still fairly small the plant will likely become more prolific than if you keep them on the plant until very large.

How to eat: 

The cucumber can be sliced and thrown in salads or eaten whole.  They are also quite enjoyable juiced.  The skin, flesh and seeds are all edible.

Native to: 

India

Serving Size: 
One 7" Cuke
Nutritional Highlights: 

A cucumber is a good source of Vitamin A, Pantothenic Acid, Magnesium, Phosphorus and Manganese, and a very good source of Vitamin C, Vitamin K and Potassium.


 
Caloric Ratio %
Carbs: 
69
Proteins: 
19
Fats: 
12