Cucumber
Where does cucumber come from?The word “cucumber” first emerged in the language in 1256, in the form of “cucumber,” a Provençal word. Cucumis or cucumeris is the Latin word for cucumber.
The cucumber is native to India, or was domesticated there. Its domestication, like that of the other Cucurbitaceae species, dates back to the dawn of agriculture. The genus Cucumis is divided into two broad groups: Asian and African, which are separated by their geographical origins and the number of chromosomes they possess. The first gave birth to the cucumber as we know it today, as well as its other varieties, while the second gave birth to the melon.
Cucumbers expanded fast from India to the Himalayan range’s south and east. From there, he traveled to Greece and Italy on the one hand, and China on the other, where he picked kinds that were substantially different from those found in Europe. It was first grown in France in the ninth century, then in England in the fourteenth century, and finally in America in the mid-sixteenth century. The fruit, however, would stay little until the 17th century.
The cucumber has lost a lot of its bitterness over the course of the selections, which is produced by the presence of cucurbitacin, a harmful chemical in excessive levels. The selection work also allowed for the development of a variety of shapes and colors, ranging from thin and long Japanese cucumbers with longitudinal grooves to small lemon cucumbers that are round in shape and yellow in color, passing through English cucumbers that are long, smooth, and typically grown in a greenhouse, and white-skinned cucumbers that are small or large depending on the variety. Other species produced the West Indian pickle, Armenian cucumber, snake cucumber, horned melon (with green flesh), and chito melon, all of which are edible despite their name.
What does cucumber contain?Cucumber, like melon and zucchini, is a member of the cucurbitaceae family. From a botanical standpoint, it is regarded a fruit, but from a culinary standpoint, it is considered a vegetable. It is high in water and low in energy, but it includes a lot of minerals.
Cucumber is one of the most water-rich (over 95 percent) and least energy veggies.
It contains several vitamins, including provitamin A, B vitamins, vitamin C, vitamin E, and vitamin K. Their concentration, on the other hand, is modest.
This vegetable, on the other hand, is a good provider of minerals including potassium, calcium, magnesium, iron, copper, and zinc.
Its fiber content is less than 0.75 g per 100 g. They contain celluloses and hemicelluloses, as well as polysaccharides and pectins.
Nutritional and caloric values of cucumber
For 100 g of cucumber:
Cucumber’s health benefits include its nutritious properties.Cucumber is now accessible all year, although it is most delicious during peak season, from May through July.
Every day, the National Health Nutrition Program suggests eating at least 5 servings (of at least 80 g) of fruits or vegetables. A piece of vegetables is roughly the size of a segment of around 10 cm, or a small dish.
Vitamins, antioxidant chemicals, and fibre found in fruits and vegetables all play an important part in maintaining good health. A high diet of vegetables and fruits has been demonstrated in several studies to lower the risk of cardiovascular disease, cancer, and other disorders.
The cucumber (Cucumis sativus), which comes in over a hundred varieties, is a member of the cucurbitaceae family. It was discovered more than three millennia ago at the foot of the Himalayas, in its native habitat. It is originally farmed in India, then spreads to China, Egypt, and Africa before arriving in Europe much later.
Cucumber is a vegetable plant’s fruit. As a result, it is consumed as a vegetable. It’s an interesting snack for folks who are concerned about their weight because it contains 96 percent water. It’s quite refreshing, which is why it’s usually featured on summer menus.
Cucumber has a low macronutrient content when compared to other fruits and vegetables. It does, however, offer the body with:
minerals: mostly potassium (50 mg per 100 g cucumber), phosphorus, calcium, magnesium, sodium, and to a lesser amount iron; dietary fiber; provitamin A; vitamins B1, B2, B3, B5, B6, B9, C, and E; minimal carbs; polyunsaturated fatty acids; proteins; lipids; polyphenols (lignans and flavonoids ).
The cucumber and the pickle are both members of the same species. Except for a few particularly specialized kinds, harvesting is simply done at various phases of fruit growth
Cucumber has very little nutritional value. Furthermore, as stipulated in Regulation (EU) n ° 1924/2006, nutritional and health claims cannot be assigned to this food since it lacks adequate interest.
Regardless, we may suggest cucumber for the following reasons:
Cucumber, with just 11 calories per 100 g piece, is ideal for a slimming diet, especially when paired with yogurt sauce.
Its fibers aid in intestinal transit.
If cooked in juice and ingested on an empty stomach, it is a depurative; its skin includes antioxidant components: antioxidants protect cells from aging due to oxidative stress in bigger quantities.
Cucumber is particularly beneficial in dermatology in the following cases:
When applied as a lotion or a poultice, it relieves irritation, redness of the skin, and even blisters; as an astringent, it aids in the removal of blackheads and tightens pores.
Cucumber is beneficial to one’s health because to its unusual nutritional profile. Despite being mostly water, it includes critical micronutrients that have a very favorable influence on the organism’s equilibrium.
Antioxidant strength
Antioxidants are substances that protect cells in the body from free radical damage. These are highly reactive compounds that are thought to have a role in the development of cardiovascular disease, cancer, and other age-related disorders. Cucumber has phenolic chemicals with little antioxidant action, according to studies.
Water abundance is abundant.
Water makes up over 95% of the weight of a fresh cucumber. This characteristic makes it a refreshing vegetable with a low calorie content, which might be beneficial to persons who are controlling their weight.
a copper resource
Cucumber is found in raw cucumbers (without the skin). Copper is required for the creation of hemoglobin and collagen (a protein involved in the development and repair of tissues) in the body, as it is a component of various enzymes. Several copper-containing enzymes also aid in the body’s free radical defense.
Vitamin K
Vitamin K is found in raw cucumber (with peel). This vitamin is required for the production (synthesis) of proteins involved in blood coagulation (both to stimulate and inhibit blood clotting). It also aids in the development of bones. Vitamin K is created by bacteria in the colon in addition to being found in the food, which explains why vitamin K deficiency is uncommon.
Cucumber benefits without the seeds but with the skinCucumbers have antioxidant qualities in their skin. It would be a pity to deny yourself this pleasure! Cucumber has a little nutritional value, hence the skin is left on. It’s as simple as running it under cold water and wiping it clean before eating it. Its cultivation does not necessitate the application of chemical treatments on a regular basis.
However, according to the NGO Future Generations’ June 6, 2019 study, pesticide residues were identified in 44.4 percent of the non-organic cucumbers tested (1.5 percent of them even exceeded the maximum residue limits). As a result, it is better to follow the advice of the High Council of Public Health, which recommends in its February 2017 nutritional standards “to favor fruits and vegetables cultivated according to production techniques that limit pesticide exposure…”
Another essential factor to remember is that cucumbers contain Cucurbitacin C, which has been shown to suppress the growth of some cancer cells in vitro. The richest cucumbers, on the other hand, are the most bitter. If you want to take advantage of the anti-inflammatory qualities of this chemical molecule that gives cucumbers their bitterness, choose bitter cucumbers and taste them without peeling them.
Good to know: after cutting the cucumber in half lengthwise, remove the seeds since they create stomach gas. Cucumber, which is seedless, is easily digested.
Cucumber What are the possible risks?Cucumber may cause an oral allergy syndrome, which is an allergic reaction to plant proteins.
Some persons who are allergic to pollen may be affected by this occurrence. Following the eating of the offending meal, itching and burning feelings arise in the mouth, lips, and throat. Symptoms might fade away in a matter of minutes. However, you should speak with your doctor, who may send you to an allergist to evaluate the origin of the response and any preventative precautions that may be taken.
How do you pick the best cucumber?Cucumber and pickle are two foods that have a lot in common. A pickle is a cucumber that has been harvested before it has reached full maturity and marinated in vinegar before being used as a condiment. There is, however, a “genuine” pickle: the gherkin, which is a cucumber variation with a natural size of only a few millimeters.
The cucumber should be firm, with a bright green skin that is matte (it will only be glossy if it is coated with edible wax) and a smooth texture (with the exception of the pickle). It is tastier when it is smaller (25 cm to 30 cm).
Cucumber is best eaten fresh, with the skin on, to reap the maximum health advantages. A cucumber serving contains roughly 180g of cucumber.
Cucumber and pickle are two foods that have a lot in common. A pickle is a cucumber that has been harvested before it has reached full maturity and marinated in vinegar before being used as a condiment. There is, however, a “genuine” pickle: the gherkin, which is a cucumber variation with a natural size of only a few millimeters.
The cucumbers in the United States are short and stocky, but the cucumbers in Europe are long and thin. While cucumbers cultivated in a greenhouse are rarely bitter, those grown in the open field can be, depending on variety and environmental circumstances. In this scenario, peeling them and removing the more pointed end (the one to which the stem is generally connected) is preferable since the bitterness is concentrated under the skin and at this end. You may alternatively cut them into slices and dump them in a strainer with coarse salt for an hour. Alternatively, cut them in half, remove the seeds, and season with salt. Rinse well and pat dry with a clean towel.
Conservation at its best
One or two weeks in the refrigerator, in the vegetable drawer. Protect it with cling film once it’s started. Cucumbers should not be kept near fruits (especially apples), since the release of ethylene contributes to the bitterness of the latter.
Before placing it in the freezer, be sure it’s cooked.
Cucumber preparationCucumber’s incomparable freshness in the kitchen adds a lot to everyday dishes, whether it’s used raw in salads or cooked. Because, sure, it’s a little-known truth that cucumbers may be eaten after they’ve been cooked. This is a fantastic approach to mix uniqueness with good health.
The cucumber can be peeled or not peeled, or even partially peeled by removing strips with a peeler. However, keep in mind that the skin contains the majority of nutrients.
One of the simplest methods to prepare a cucumber is to slice it thinly and marinade it in a mixture of water (1 cup), vinegar of your choice (1/2 cup), sugar or honey (2 tbsp), and a teaspoon of salt or tamari for approximately an hour. Drain and use as a marinade, relish, or salad dressing.
Finally, they can be seeded to limit the amount of flatulence caused by eating the seeds. To do so, split them lengthwise and use a spoon to hollow out the center.
Cucumber soup is a delicious way to enjoy cucumbers.
Cucumbers should be grated or diced and drained in a strainer with a few spoonfuls of salt. Rinse, drain, and then prepare them as directed in the recipes below. If preferred, serve these soups cold with crushed ice.
Combine yogurt, chopped nuts, garlic, dill, and a few drops of walnut oil (or olive oil) in a mixing bowl.
Gazpacho: combine diced peeled and seeded tomatoes, red pepper and lemon juice, finely chopped onion and garlic, a pinch of cayenne pepper, chopped herbs (chives, parsley, chervil, mint, etc. ), breadcrumbs, cream or yogurt, a little olive oil and vinegar, salt and pepper to taste;
Cook chopped beetroot, cucumber, and fennel, as well as shredded black radish, in water over low heat until the veggies are cooked; add a little crème fraîche and season with lemon juice and chopped chives when the vegetables are tender. Serve these raw veggies in a salad for a more adventurous option.
Cook the cucumber in broth with shiitake or black mushroom slices (rehydrate them for one hour before cooking), a little soy sauce, grated ginger, and crab meat or shrimp in a Chinese manner. Serve with chopped cilantro leaves or any other herb of your choosing as a garnish.
Dice and sauté in butter with chopped spinach and onion. Add broth, salt, and pepper, and cook for half an hour before blending. Reheat, then serve with a dollop of cream or yogurt.
Cucumber is a refreshing starter.
Use thick yogurt (Mediterranean kind) or drain normal yogurt in cheesecloth for a few hours to make Greek style yogurt. Combine finely chopped cucumber and smashed garlic in a mixing bowl. Allow it cool completely before serving with toast or as a dip for raw veggies.
Drain thin cucumber slices, rinse, drain, then squeeze with your hands to remove excess water in the Japanese method. Serve with thin crab pieces and a splash of ginger juice (finely chop the ginger, put it in a muslin and squeeze over the food). Cut the cucumber into slices, use a teaspoon to remove the seeds, then fill the sections with crab meat and pickled ginger. After that, cut it into thick pieces.
raita with strained yogurt, diced cooked beets and diced tomatoes, roasted peanuts, coriander leaves, chopped hot pepper, coconut, roasted cumin seeds in a little oil, and asa-foetida, if available;
Sashimi: pack with thin slices of raw fish, cucumber and pepper strips, and halved scallions; roll up and serve with soy sauce seasoned with lemon juice. To make vegetarian sushi, layer vinegared rice and cucumber slices on a seaweed sheet, fold it up, and cut it into quarters.
Cucumber is a versatile ingredient that may be used in a variety of salads.
Cucumber slices, julienned red pepper, chopped shallot, and cilantro leaves are mixed with honey, rice vinegar, and salt in a Thai salad. Allow to cool before serving. Omit the pepper, substitute the cilantro with dill, season with pepper, and sprinkle with paprika for a different flavor.
Toss together tomato wedges, diced cucumber, sliced onion, pitted black olives, and feta cheese in a Greek salad. Dress with a vinaigrette made with lemon juice.
Prepare the cucumber and drain it for the seaweed and shrimp salad. It goes well with cooked peeled and chopped lengthwise shrimp, wakame seaweed strips that have been rehydrated in water for five minutes and well dried, and thin slices of ginger. Serve with a vinaigrette made with rice vinegar, dashi broth, soy sauce, mirin, and honey that has been boiled and chilled.
Braised: brown shallots in butter or olive oil, then add half-slices of seeded cucumber and cook for a few minutes before adding finely chopped chicory or radicchio leaves and cooking for one minute. At the end of the cooking process, add a teaspoon of crème fraîche or yogurt. Garnish with dill or celery seeds, if desired. You may also moisten it with water or broth and boil it with peas and fresh mint.
Small entire pickles, steamed in butter and seasoned with pepper and cloves, will go well with meat or fish.
It may be converted into a mousse or a juice (by putting it through a juice extractor with more substantial vegetables like carrots, beets, and radish).
Small French pickles: these pickled pickles are typically served with pâté and are barely 2 cm long. They may also be coarsely diced and used into a combination of hard-boiled eggs smashed with mayonnaise for canapés or sandwiches. Alternatively, combine them with tuna, anchovies, olives, and cottage cheese. Alternatively, include them into a sauce for grilled meat, tartar sauce, potato salad, and so on.
Cucumber contraindications and allergiesCucumber, while beneficial to your health, might induce an allergic response in some people. As a result, it is best to be cautious and see a health expert at the first indication of trouble.
Syndrome of Oral Allergy
Cucumber is one of the foods that may cause oral allergy syndrome. This condition is caused by an allergic reaction to proteins found in a variety of fruits, vegetables, and nuts. Some persons who are allergic to environmental pollens are affected. Hay fever is usually often the precursor to this disease.
Local symptoms such as itching and burning sensations in the mouth, lips, and throat may then arise, but normally resolve a few minutes after ingesting or touching the offending food.
This response is not significant in the absence of additional symptoms, and cucumber eating should not be avoided on a regular basis. It is, however, suggested that you contact an allergist to establish the reason of your sensitivities to plant foods. The latter will be able to determine whether particular measures are required.
