History- Cucumbers belong
to the same family as watermelon, zucchini, and squash. Their
cylindrical shape varies widely in girth and length depending on the
variety, and the skin ranges in color from green to white. Cucumbers’
insides are generally a somewhat opaque pale green, very crunchy and
watery, containing edible fleshy seeds, although some varieties have
thinner skins and much smaller seeds which are hardly noticeable.
Certain varieties, such as gherkins are cultivated specifically for
pickling.
Health Benefits- The flesh of cucumbers contains ascorbic acid (vitamin C) and caffeic acid, both of which help soothe skin irritations and reduce swelling by helping to prevent water retention. This is why cucumbers are used topically for various types of skin problems, including swelling under the eyes and sunburn. The skin of the cucumber is rich in dietary fiber and contains beneficial minerals including silica and potassium. Potassium is a mineral that helps regulate the body’s water levels and blood pressure and protect against circulatory disease. The silica in cucumber is an essential component of healthy muscles, tendons, ligaments and cartilage. Cucumbers also contain magnesium, which has been shown to help maintain relaxed, normal muscle function and stabilize blood sugar and blood pressure. Due to this, magnesium is thought to be effective in managing cardiovascular disease and conditions involving airway constriction and hypertension. Cucumbers are also a good source of molybdenum, in addition to vitamin A and folate. Vitamin A is important to immune system support, provides antioxidant protection, and contributes to healthy skin. Folate is a B vitamin essential for a healthy heart and the prevention of certain birth defects for a developing fetus.
Preparation- Cucumbers should be firm and rounded, and their color should be a bright medium to dark green. Unwaxed cucumbers are preferable so the nutrient-rich skin can be eaten without consuming the wax and any chemicals trapped in it. Cucumbers should be stored in the refrigerator where they will keep up to a week if wrapped tightly in plastic or place it in a sealed container. The preferable manner of consumption is sliced and eaten raw either on top of salads, in sandwiches, or as part of crudités.
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Cucumbers