to 1/2 cucumber
Cucumber is very low in calories (16 per 100g) and high in water content; it provides modest amounts of vitamin K, potassium, and antioxidants including flavonoids and tannins, particularly in the skin.
About
Cucumber (Cucumis sativus) is a trailing or climbing vine plant belonging to the Cucurbitaceae family, native to South Asia and widely cultivated across temperate and warm climates worldwide. The fruit is a pepo—botanically a berry with a hard rind—characterized by elongated, cylindrical form with smooth or bumpy skin depending on variety, ranging from deep green to pale green in color. The flesh is pale green, crisp, and watery with small edible seeds clustered centrally. Flavor is mild, subtle, and refreshing, with a slight vegetal quality that becomes more pronounced in larger, mature specimens.
Common varieties include slicing cucumbers (long, smooth-skinned types for salads), pickling cucumbers (smaller, thicker-skinned varieties for fermentation), English or hothouse cucumbers (seedless, thin-skinned), and lemon cucumbers (small, round varieties with pale yellow skin). The high water content (approximately 96%) makes cucumber particularly light and hydrating.
Culinary Uses
Cucumber is consumed predominantly raw in salads, as a crisp salad component, or as a palate-cleansing vegetable in composed dishes. In fermented preparations, pickling varieties are brined to create sour, tangy condiments integral to Central European, Eastern European, and Asian cuisines. Cucumber is sliced or diced for fresh preparations, grated or processed into cold soups (gazpacho, tzatziki base), and used in Southeast Asian curries and salads (Thai som tam adaptations). The mild flavor pairs well with acidic components (vinegar, citrus), fresh herbs (dill, mint, cilantro), dairy (yogurt, sour cream), and aromatics (garlic, onion). Cucumber skin contains most fiber and should be retained unless bitterness is present in older specimens, in which case peeling or seeding may be advisable.