Cucumbers

Cucumber is a widely cultivated plant in the gourd family Cucurbitaceae. It is a creeping vine that bears cylindrical fruits that are used as culinary vegetables. There are three main varieties of cucumber: slicing, pickling, and burpless.

 

Cucumber, with peel, raw
Nutritional value per 100 g (3.5 oz)
Energy 65 kJ (16 kcal)
 
Carbohydrates
3.63 g
Sugars 1.67
Dietary fiber 0.5 g
 
Fat
0.11 g
 
Protein
0.65 g
 
Vitamins
Thiamine (B1)
(2%)
0.027 mg
Riboflavin (B2)
(3%)
0.033 mg
Niacin (B3)
(1%)
0.098 mg
Pantothenic acid (B5)
(5%)
0.259 mg
Vitamin B6
(3%)
0.04 mg
Folate (B9)
(2%)
7 μg
Vitamin C
(3%)
2.8 mg
Vitamin K
(16%)
16.4 μg
 
Trace metals
Calcium
(2%)
16 mg
Iron
(2%)
0.28 mg
Magnesium
(4%)
13 mg
Manganese
(4%)
0.079 mg
Phosphorus
(3%)
24 mg
Potassium
(3%)
147 mg
Sodium
(0%)
2 mg
Zinc
(2%)
0.2 mg
 
Other constituents
Water 95.23
Fluoride 1.3 µg

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database