Skin

Vegetable

Skin

Skin or peel of cucumber may be eaten for colour and fibre or removed for bitterness and toughness. Scrub if keeping; peel thinly if not. Young thin skins often stay; tough or waxed peels come off. Even thickness matters more than elaborate marinades for consistent doneness.

Track this ingredient

Unit

Characteristics

Preparations

CracklingFreshFriedPeeledRoastedStockZested

Traits

CollagenOuter LayerProtectiveSometimes Edible

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 42.8

Amount per 100 g

  • Total Fat 0.84 g
  • Saturated Fat 0.05 g
  • Trans Fat 0 g
  • Monounsaturated Fat 0.05 g
  • Polyunsaturated Fat 0.15 g
  • Cholesterol 0 mg
  • Sodium 20.9 mg
  • Salt 0.05 g
  • Total Carbohydrate 7.37 g
  • Dietary Fibre 2.47 g
  • Total Sugars 3.16 g
  • Complex / starch 2.08 g
  • Protein 1.44 g
  • Water 93.5 g
Detailed nutrients

Skin carries subcutaneous fat and collagen; crisping concentrates calories.

History

Cooks bought prepped forms of cucumber for speed while markets still sold whole produce, including named skin portions.

Market gardeners and growers selected cucumber for flavour, yield and keeping quality, including named skin portions.

Cooks bought prepped forms of cucumber for speed while markets still sold whole produce, including named skin portions.

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