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Chemical constituents

The dietary value of Cucumber is negligible, there being upwards of 96 per cent water in its composition. The oil in the cucumber contains 22.3% linoleic acid, 58.5% oleic acid, 6.8% palmitic acid and 3.7% stearic acid.

The fresh cucumber is a very good source of vitamin C, vitamin K, and potassium. It also contains vitamin A, vitamin B6, thiamin, folate, pantothenic acid, magnesium, phosphorus, potassium, copper, and manganese.

Nutritional Value of cucumber

Calories 39 % Calories from Fat 7.8
Total Fat (g) 0.4 % Calories from Carbohydrates 73.8
Saturated Fat (g) 0.1 % Calories from Protein 18.5
Monounsaturated Fat (g) 0.0 % Refuse 3.0
Polyunsaturated Fat (g) 0.2 Vitamin C (mg) 16
Cholesterol (mg) 0 Vitamin A (i.u.) 647
Carbohydrate (g) 8.3 Vitamin B6 (mg) 0.13
Dietary Fiber (g) 2.4 Vitamin B12 (mcg) 0
Protein (g) 2.1 Thiamin B1 (mg) 0.07
Sodium (mg) 6 Riboflavin B2 (mg) 0.07
Potassium (mg) 433 Folacin (mcg) 39.1
Calcium (mg) 42 Niacin (mg) 0.7
Iron (mg) 0.8 Caffeine (mg) 0.0
Zinc (mg) 0.6 Alcohol (g) 0.0
Daily Values:  
  % Daily Value (2000 Cal diet) % Daily Value (2500 Cal diet)
Total Fat (g): 0.4 1% 0%
Saturated Fat (g): 0.1 0% 0%
Cholesterol (mg): 0 0% 0%
Sodium (mg): 6 0% 0%
Carbohydrate (g): 8.3 3% 2%
Dietary Fiber (g): 2.4 10% 8%
Protein (g): 2.1 4% 3%

Culinary Uses

Medicinal Uses

Other Uses





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