Vegetable

Whole

Whole cucumber is the intact market form—best for storage, ripening and recipes that start from complete pieces. plant ingredient with cultivar-driven sweetness, acid or starch. Select sound specimens, store correctly for the ingredient, and cut only when needed so surfaces stay fresh. ripeness and cut size drive timing more than complex technique. Cold product sears better—pat surfaces dry and do not crowd the pan.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

FreshRoastedStoredWhole

Traits

FlexibleIntactStorage FormVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 34.7

Amount per 100 g

Total Fat 0.29 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.14 g
Cholesterol 0 mg
Sodium 20.2 mg
Salt 0.05 g
Total Carbohydrate 7.1 g
Dietary Fibre 2.55 g
Total Sugars 2.86 g
Complex / starch 2 g
Protein 2.06 g
Water 87.2 g

Detailed nutrients

Energy 34.7 kcal
Water 87.2 g
Carbohydrates 7.1 g
- Sugars 2.86 g
- Starch 2 g
- Fibre 2.55 g
Protein 2.06 g
Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
  - Omega-3 0.01 g
Vitamins 69.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.57 mg
- Vitamin B5 — Pantothenic Acid 0.28 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 1.4 µg
- Vitamin B9 — Folate 27.4 µg
- Vitamin C 2 mg
- Vitamin E 0.36 mg
- Vitamin K 22.1 µg
Minerals 340 mg
- Major Minerals 338 mg
  - Calcium 44 mg
  - Sodium 20.2 mg
  - Potassium 274 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.57 · vitamin-b5-pantothenic-acid: 0.28 · vitamin-b6: 0.14 · vitamin-b7-biotin: 1.4 · vitamin-b9-folate: 27.4 · vitamin-e: 0.36 · vitamin-k: 22.1 ·

Minerals

Sodium: 20.16 · Potassium: 274 · Calcium: 44 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

1500

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

1700

Cold storage and transport made cucumber a year-round kitchen staple in many regions, including named whole portions.

2010