A Brief Look at Cucumbers

The cucumber (Cucumis sativus) belongs to the plant family cucurbitaceae which includes melons, squash and pumpkins (WebMD; Nutrition-and-You). It is believed that the cucumber is native to India, with indications that is has been cultivated in western Asia for 3,000. The Romans are thought to have introduced cucumbers to other parts of Europe (A Brief History of Cucumbers).

The cucumber are best harvested young, just short of maturity; this is the stage when they taste sweet, have a crunchy texture and their familiar flavor. In general the cucumber presents with a dark-green skin with a moisture rich flesh and small edible seeds (Nutrition-and-You). The cucumber is composed of 95% water and is low in energy (15 kilocalories per 100 grams).

Cucumbers are a very good source of potassium (an important intracellular electrolyte) and is good for blood pressure regulation and heart health. Cucumbers also contain antioxidants in moderate ratios such as: beta ()- carotene and alpha ()- carotene, vitamin C, vitamin A, zeaxanthin and lutein. The skin of cucumbers is a good source fiber helping with regularity of bowel movements and lowering of cholesterol. Overall cucumbers are fairly versatile due to their mild flavor and work well with many dishes.

For Daily Power Foods

-Joshua Foster, RD

 

References:
A Brief History of Cucumbers. http://www.lpl.arizona.edu/~bcohen/cucumbers/history.html. Accessed 29       October 2014.
Nutrition and You. Cucumber Nutrition Facts. http://www.nutrition-and-you.com/cucumber.html. Accessed 29 October 2014.
WebMD. Cucumbers: 9 Things You Didn’t Know. http://www.webmd.com/food-recipes/features/9-healthy-facts-about-cucumbers. Accessed 29 October 2014.