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Light cucumbers

€3.49 / Unit
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0042

Unit (250-300 gr.)

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Nutritional information
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Nutritional information

Cucumber
(Cucumis sativus L. )

The cultivation of cucumber is confused with the history of mankind. Originally from South Asia, it was cultivated in India more than 3,000 years ago. In Greece and Rome it was adopted as a food and spread by the Romans to all of Europe and later by Columbus to America. It belongs to the Cucurbitaceae family and needs a temperate climate to grow in optimal conditions.

Rich in water, it is associated with summer and salads and gazpachos. It should be eaten fresh and if possible with the skin.

Popular wisdom attributes to it beneficial properties for health in the treatment of gout, obesity and heart disease. It is also indicated as a relief for tired and inflamed eyes; for wasp stings and, especially, as a mask for the skin.

Properties / Health of Cucumber
Cucumber Varieties / Season
Preparation / Preservation Cucumber

Cucumbers are not a good source of nutrients according to analysis. The most abundant nutrient is water. A small amount of beta carotene is found in the green peel, but once the cucumber is peeled, the amount is reduced to almost zero.
Likewise, cucumbers with skin have a higher nutritional content such as fiber and vitamin A, which can be lost when peeled.
However, it is associated with silicon. Hence its ability to provide elasticity to the cells and act on the skin, hair, nails, etc. It has traditionally been considered an excellent ally of the skin.

Its high water content reinforces some diuretic and laxative properties. It is a good ingredient for weight control or slimming diets.

Cucumber is associated with the summer season. Its traditional season runs from June to September, although it is easy to find year-round in the market.
A cucumber is at its peak quality when it is uniformly green, firm but breaks easily. Do not allow cucumbers to turn yellow

Basically we have three varieties: Short cucumber and gherkin ("Spanish type"). These are small-fruited varieties (maximum length 15 cm), with green skin and yellow or white stripes. They are used for fresh consumption or for pickling, in this case picking them smaller. Medium long cucumber ("French type") similar to those produced in Almeria and the long cucumber ("Dutch type"). Varieties whose fruits exceed 25 cm in length.

An easy trick is to submerge the cucumbers in salted water. This removes a little of the natural water content. Cucumbers secrete water and dilute salad dressing.
Cucumbers keep well in the refrigerator for about a couple of weeks.
They should never be stored in a plastic bag, as this speeds up the ripening process. They can also be kept fresh in a glass container with cold water, inserted vertically through the stem.

This vegetable, due to its high water content, cannot be frozen, either whole or chopped, because it remains soft and watery.
Nutritional Information
Cucumber cultivation
Recipes with cucumber

(6 large slices or 8 small slices of raw cucumber with peel)
Calories 5
Protein not significant amount
Dietary fiber 1 gram
Carbohydrates 1 gram
Dietary fiber 0.4 mg
Calcium 7 gm
Vitamin A 70 IU
Vitamin C 3 mg
Iron not significant amount

Source: University of Illinois Extension

Details on growing cucumber in gardens and small orchards
  • Cucumber salad with yogurt and mint.
  • Gazpacho
  • Cucumber cream
  • Avocado cream with cucumber
  • Crudites Salad
  • Cream cheese with crudites
  • Mango salad