Introduction:
The cucumber is especially known for its high water content - it consists of up to 97% water, making it a very low-calorie vegetable. The remaining 3% is full of vitamins and minerals.
Use/Preparation:
Cucumbers are mainly enjoyed raw as a snack, as a salad, in dips, yoghurt sauces (lassi, tzatziki), as a side dish to various dishes. However, they also taste good in soups, pickled in vinegar or as juice.
Health:
Important nutrients such as vitamin C, potassium, magnesium and silicic acid are contained in cucumbers. They have a diuretic and dehydrating effect. Thus, consuming cucumbers can help with water retention and flushing of the urinary tract. Studies also show that cucumbers can counteract wrinkling and have anti-diabetic effects.
Alternatives:
Substitutes for cucumbers include courgette, celery, peppers or kohlrabi. These vegetables are also rich in vitamin C, mild in taste and can be eaten raw or cooked.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 15/63 |
| Fat | 0,2 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 1,8 g |
| Sugar | 0 g |
| Protein | 0,6 g |
| Salt | 0 g |
