Cucumbers
The cucumber is believed native to India, and evidence indicates that it has been cultivated in western Asia for 3,000 years. From India it spread to Greece and Italy, where the Romans were especially fond of the crop, and later into China. It was probably introduced into other parts of Europe by the Romans, and records of cucumber cultivation appear in France in the 9th century, England in the 14th century, and in North America by the mid-16th century.
Cucumbers are a good source of Vitamin C, Vitamin A. It also contains calcium and potassium.
Also the green color of cucumbers indicates it is a great source of chlorophyll which is a valuable phytonutrient.
Pickles are made from cucumbers. According to the pickle industry over 5 million pounds of pickles are consumed daily.
Store cucumbers in plastic to protect them and maintain their natural moisture. Store in a refrigerator crisper or in a cool environment.
See also:
Cucumber Food Facts
Seeding Cucumbers Cooking Tip from our sister site, FitnessandFreebies.com.
Recipe: Marinated Cucumbers
3 large cucumbers
1 teaspoon salt
1/4 cup white sugar
1/8 cup water
1/4 cup distilled white vinegar
1/2 teaspoon celery seed
1/4 cup chopped onion
Peel the cucumbers and slice wafer thin. Sprinkle with salt. Let stand 30 minutes, then squeeze cucumbers to release moisture.
In a medium size bowl mix sugar, water, vinegar, celery seed, and onion. Add cucumbers to mixture. Mix well. Refrigerate 1 hour.
Makes 5 servings
Amount Per Serving
Calories: 65
Total Fat: 0.3g
Cholesterol: 0mg
Sodium: 469mg
Carbohydrates: 15.4g
Dietary Fiber: 1.5g
Protein: 1.3g
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See also:
Onions for the recipe, Cucumber and Onion Salad!
Cool as a Cucumber Soup
Thai Cucumber Salad
Chilled Cucumber Salad
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