Long, lean, and green, the refreshing cucumber is one of the most popular garden vegetables. Technically, it’s a fruit from the same family as watermelons and pumpkins, but most people consider it a veggie.
Cucumbers are native to India people, have a slight melon-like taste, and sometimes can be slightly bitter.
There are two main types:
Slicing cucumbers are eaten fresh, often in a salad. They can be 12 inches or longer and usually have smooth skin. There are “burpless” varieties that have less of a plant compound called cucurbitacin. That gives them a milder taste, and it may make you burp less after you eat them. You may also hear them called “seed less cucumbers’ or “European cucumbers.
Pickling cucumbers are much smaller and are the type used to make pickles. They can be 3-7 inches long, and they typically have bumps or spines on their skin.
A serving of cucumber — one-half a cup — is about 8 calories. They have small amounts of vitamin K and vitamin A and are about 95% water. They also have several phytonutrients (plant chemicals) called lignans.
All that water in cucumbers can help keep you hydrated