Vegetables
Cucumber
Nutrition facts
Serving: 1 cup (100 g)
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 15 kcal | |
| Protein | 0.7 g | |
| Carbs | 3.6 g | |
| Fibre | 0.5 g | 2 % |
| Sugars | 1.7 g | 2 % |
| Fat | 0.1 g | 0 % |
| Saturated fat | 0 g | 0 % |
| Sodium | 2 mg | 0 % |
Values per serving, calculated from the USDA FoodData Central (SR Legacy).
What the label does not say
- Cucumber is about 95% water: one cup brings 15 kcal, almost no energy or protein, but volume and water on a plate, which has its place when intake is being counted.
- A good share of its vitamin K sits in the peel: peeled, it loses more than half (USDA, peeled cucumber). The peel also carries the pigments.
Preparation
Salted and left to drain, it loses water and keeps some of the salt; pickled, it becomes a concentrated source of sodium, which the table for fresh cucumber gives no hint of.
To mention to a professional
- Cucumber is among the foods of the oral allergy syndrome linked to ragweed pollen, along with melon, watermelon and banana: tingling of the mouth in sensitized people.
Sources
- Cucumber, with peel, raw
- USDA FoodData Central, SR Legacy (cucumber with and without peel)
- Canadian Food Inspection Agency, coatings and waxes on fruits and vegetables
- AAAAI, Oral allergy syndrome (ragweed pollen)
Educational information: it does not replace the advice of a health professional, especially if you take medication, are pregnant or are breastfeeding.