cucumbers — peeled seeded diced
Low in calories (approximately 16 per 100 grams) with high water content and notable vitamin K and C; provides polyphenols and silica, which support hydration and connective tissue health.
About
The cucumber (Cucumis sativus) is a widely cultivated creeping vine of the gourd family, native to South Asia, that produces elongated green fruits with thin waxy skin and mild, slightly sweet flesh. Cucumbers are predominantly composed of water (approximately 96%), making them exceptionally refreshing with a crisp, delicate flavor and subtle green notes. The fruit contains numerous small seeds embedded in a gel-like placental tissue; however, when peeled, seeded, and diced, these elements are removed to create uniformly sized, tender morsels. Common varieties include English (burpless) cucumbers, pickling varieties, and slicing types, each differing slightly in thickness of skin, seed size, and bitterness.
Culinary Uses
Peeled, seeded, and diced cucumbers are employed in a vast array of cold preparations and garnishes where their delicate flavor and crisp texture enhance dishes without overwhelming other components. They feature prominently in Mediterranean and Middle Eastern salads such as Greek salad and tzatziki, as well as in Asian preparations including raita, sunomono, and Vietnamese summer rolls. Beyond salads, diced cucumber appears in chilled soups (gazpacho, cucumber bisque), as a base for dips, infused in beverages and spirits, and as a component of ceviche and crudités platters. The preparation method—removing skin and seeds—yields a cleaner presentation and reduces wateriness, making the texture more suitable for delicate applications.