Cucumber
Cucumber (Cucumis sativus)
Cucumber (pronounced: /ˈkyo͞okəmbər/) is a widely cultivated plant in the gourd family, Cucurbitaceae. It is a creeping vine that bears cucumiform fruits that are used as vegetables.
Etymology
The term "cucumber" has been derived from the Middle English cucumer, from the Old French cocombre, from the Latin cucumis, from the Greek kykyon.
Description
Cucumbers are usually more than 90% water. A 100 gram serving provides 16 calories and supplies low content of essential nutrients, as it is notable only for vitamin K at 16% of the Daily Value.
Varieties
There are three main varieties of cucumber: slicing, pickling, and seedless. Within these varieties, several different cultivars have emerged.
- Slicing Cucumbers are usually larger and have a thick skin. They are typically eaten fresh.
- Pickling Cucumbers are smaller and are used for pickling.
- Seedless Cucumbers are grown in greenhouses and are usually longer and have a thinner skin. They are also known as "burpless" cucumbers.
Health Benefits
Cucumbers are low in calories but high in many important vitamins and minerals. They contain antioxidants, promote hydration, may aid in weight loss, lower blood sugar, and could promote regularity.
Related Terms
- Cucurbitaceae - The plant family to which cucumbers belong.
- Vine - The type of plant on which cucumbers grow.
- Fruit - The botanical category to which cucumbers belong.
- Vegetable - The culinary category to which cucumbers are often assigned.
External links
- Medical encyclopedia article on Cucumber
- Wikipedia's article - Cucumber
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