Cucumbers are a vegetable related to a gourd, in the same family as the watermelon, zucchini, pumpkin, and other types of squash. Most are thin skinned and juicy with a crisp texture and a delicate flavor.
Nutrition
Cucumbers are a very good source of Vitamin C and the mineral molybdenum. They are also a good source of vitamin A, potassium, manganese, folate, dietary fiber and magnesium and contain the important mineral silica.
The flesh of cucumbers is primarily composed of water but also contains ascorbic acid (vitamin C) and caffeic acid, both of which help soothe skin irritations and reduce swelling. The cucumber’s skin is rich in fiber and contains a variety of beneficial minerals including silica, potassium and magnesium.
Storage
Store in a plastic bag and place in the refrigerator for up to a week.
Cooking tips
Cucumbers can be sliced, diced or cut into sticks. They do not need to be peeled. The seeds are also edible (and nutritious), though many recipes call for removing them. They are easiest removed by cutting the cucumber lengthwise and using the tip of a spoon to gently scoop them out.
Substitutions
Japanese or English cucumber
Equivalents
1 small to medium = 1 cup chopped
1lb = 2 1/2 to 3 cups peeled, sliced/chopped, or 2 medium