cucumber partially peeled and thinly sliced
Cucumbers are composed primarily of water and are very low in calories (approximately 15 per 100g). They provide modest amounts of vitamin K, vitamin C, and potassium, along with antioxidants and flavonoids primarily concentrated in the skin.
About
The cucumber (Cucumis sativus) is a vining plant of the Cucurbitaceae family, native to South Asia and now cultivated worldwide. The fruit is a pepo with thin, waxy skin ranging from dark to pale green and crisp, watery flesh studded with small seeds near the center. Cucumbers are characterized by their high water content (95%), mild, refreshing flavor, and subtle grassy undertones. Common varieties include slicing cucumbers (larger, thinner-skinned), pickling cucumbers (smaller, bumpy-skinned), and English hothouse varieties (seedless, longer). The skin contains beneficial fiber and phytonutrients, while the flesh provides hydration and a delicate crunch.
Culinary Uses
Cucumbers feature prominently in fresh preparations across global cuisines. They are essential in salads (Greek, Southeast Asian), cold soups (gazpacho, raita), and condiments (pickles, relishes). When partially peeled and thinly sliced, cucumbers provide visual contrast and textural interest while allowing the tender flesh to absorb dressings and seasonings. This preparation is particularly suited to composed salads, crudités platters, Asian noodle dishes, and as a cooling accompaniment to spiced or grilled foods. The combination of peeled and unpeeled sections creates both aesthetic appeal and varying textural elements, as the skin provides subtle resistance and concentrated flavor.