c: 1/2 cucumber
Cucumbers are low in calories (approximately 45 per medium fruit) and provide hydration along with modest amounts of vitamin K, potassium, and polyphenol antioxidants; the skin contains beneficial fiber when left intact.
About
The cucumber (Cucumis sativus) is a creeping vine plant in the Cucurbitaceae family, native to South Asia and cultivated worldwide. The fruit is a pepo—a type of berry with a hard outer rind—featuring pale to dark green skin and watery, translucent flesh dotted with small edible seeds. Cucumbers vary considerably in size and variety: slicing cucumbers are larger and used fresh, pickling varieties are smaller and bumpy, and specialty cultivars such as Armenian cucumber and Persian cucumber exhibit distinct characteristics. The flavor profile is subtle, refreshing, and slightly vegetal with mild bitterness in some varieties. The flesh is approximately 95% water, making it highly hydrating.
Culinary Uses
Cucumbers are consumed primarily raw in salads, sandwiches, gazpacho, and as crudités, where their crisp texture and cooling properties are valued. They are extensively pickled in vinegar-based brines across European, Asian, and Middle Eastern cuisines, producing condiments ranging from dill pickles to Japanese tsukemono and Indian achar. Sliced or diced cucumber appears in Greek tzatziki, Asian cold noodle dishes, and as a garnish in cocktails. Cooked cucumber preparations are less common but appear in Southeast Asian curries and stir-fries. Seeding is often recommended to reduce excess moisture in certain preparations.