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 |