Nutritional value of cucumber

Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family, Cucurbitaceae.

It is a creeping vine that bears cucumiform fruits that are used as vegetables.

There are three main varieties of cucumber: slicing, pickling, and seedless. Within these varieties, several cultivars have been created.

In North America, the term “wild cucumber” refers to plants in the genera Echinocystis and Marah, but these are not closely related.

The cucumber is originally from South Asia, but now grows on most continents. Many different types of cucumber are traded on the global market.

Nutritional value per 100 g (3.5 oz)

Energy
65 kJ (16 kcal)

Carbohydrates
3.63 g

Sugars
1.67

Dietary fiber
0.5 g

Fat
0.11 g

Protein
0.65 g
Vitamins
Quantity %DV†

Thiamine (B1)
2% 0.027 mg

Riboflavin (B2)
3% 0.033 mg

Niacin (B3)
1% 0.098 mg

Pantothenic acid (B5)
5% 0.259 mg

Vitamin B6
3% 0.04 mg

Folate (B9)
2% 7 μg

Vitamin C
3% 2.8 mg

Vitamin K
16% 16.4 μg

Minerals
Quantity %DV†

Calcium
2% 16 mg

Iron
2% 0.28 mg

Magnesium
4% 13 mg

Manganese
4% 0.079 mg

Phosphorus
3% 24 mg

Potassium
3% 147 mg

Sodium
0% 2 mg

Zinc
2% 0.2 mg

Other constituents
Quantity

Water
95.23 g

Fluoride
1.3 µg

Botanically speaking, the cucumber is classified as a pepo, a type of botanical berry with a hard outer rind and no internal divisions. Much like tomato and squash, it is often perceived, prepared and eaten as a vegetable. Cucumber fruits consist of 95% water.

Read also: pawpaw – fruit taste and health benefit.

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