Cucumber Food Facts
Cucumbers were thought to originate over 10,000 years ago in southern Asia. Early explorers and travelers introduced this vegetable to India and other parts of Asia. It was very popular in the ancient civilizations of Egypt, Greece and Rome, whose people used it not only as a food but also for its beneficial skin healing properties. The early colonists introduced cucumbers to the United States.
Cucumbers are scientifically known as Cucumis sativus and belong to the same family as watermelon, zucchini, pumpkin, and other types of squash.
Varieties of cucumber are grown either to be eaten fresh or to be pickled. Those that are to be eaten fresh are commonly called slicing cucumbers. Cucumbers such as gherkins that are specially cultivated to make pickles are oftentimes much smaller than slicing cucumbers.
The flesh of cucumbers is primarily composed of water but also contains ascorbic acid (vitamin C) and caffeic acid, both of which help soothe skin irritations and reduce swelling. Cucumbers' hard skin is rich in fiber and contains a variety of beneficial minerals including silica, potassium and magnesium.
Cucumbers should be long and slender for best quality. They should be a nice green in color, either dark or light, but not yellow. Purchase only firm cucumbers and refrigerate. Available all year. Large cucumbers are usually not the better ones and may be pithy.
Old cucumbers look shriveled and spongy.
Do not store cucumbers near fruits, many fruit surfaces may contain ethylene gas to enhance ripening and looks. This will cause the seeds to become hard.
Cucumbers have the highest water content of any vegetable and have only 13 calories per 3-1/2 ounce serving.
Dill or sour pickles contain about three calories per ounce, but sweet pickles have 30 calories per ounce.
The phrase "cool as a cucumber" is not without merit. This vegetable's high water content gives it a very unique moist and cooling taste.
See also:
Good Eats: Cucumbers
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