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.
| 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 |
|
