Cucumbers are hydrating and low in calories, with many nutrients concentrated in the peel. Learn how to stop 'cucumber burps' and discover the nutritional differences between fresh cucumbers, zucchinis, and pickled varieties.
Cucumbers are a refreshing fruit that you can enjoy raw with salads, sandwiches or on their own. Very low in calories, cucumbers are fat and cholesterol free. However, some people experience gastrointestinal distress from some varieties of cucumbers because of a bitter substance called cucurbitacin.
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Cucumbers are staples in the average American diet, with large cucumbers typically eaten raw and small cucumbers pickled for long-term storage. Even though pickles are made from cucumber, they differ slightly from raw cucumber with respect to their nutrient content.
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Don't let the similarities between cucumbers and zucchini confuse you. Even though both cylindrical vegetables are dark green with white flesh, they are distinctively different species. Both cucumbers and zucchini belong to the Curcurbit family, which also counts gourds, melons, pumpkins and squash among its members.
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You can buy cucumbers year-round to add to salads. The vegetable is primarily water, with a mild flavor and crunchy texture. Cucumbers purchased in the supermarket usually come with a wax coating that helps prevent bruising, so you often peel them before eating. The peel can also be bitter and unpleasantly tough.
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Cucumbers were first introduced to North America by Christopher Columbus, and today they make up a staple in many Americans' diets.
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The American Dietetic Association calls cucumbers a good source of vitamin K as well as vitamin C and potassium. With only 8 calories per half-cup, crunchy, fresh cucumbers are a good choice for a healthy snack and a nice, fat-free addition to salads.
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Cucumbers have a mild, refreshing flavor and are a delicious addition to any salad, sandwich or side dish. Frequently cucumbers are peeled, because the rough outer skin can be difficult to chew and digest. However, what many people don't know is most of the beneficial nutritional value of cucumbers stems from the peel.
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Cucumbers are botanically classified as a fruit, although they are typically perceived, prepared and eaten as though they were a vegetable. Cucumbers grow from a low-lying flowering plant and are actually considered to be a part of the squash family.
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