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Best choice
Choose firm cucumbers with smooth, bright skins and no signs of shriveling or soft spots. Refrigerate in a plastic bag with holes poked in it for up to five days.
Cut & clean
Wash just before using. Don’t waste time peeling unless the cucumber is waxed. For more flavor, score the skin with a fork before slicing. Remove the seeds from large cucumbers since the seeds become bitter over time.
In a pickle
Whip up fresh pickles for your next picnic or barbecue: Slice pickles and combine with water, vinegar, and a little salt.
Super side
Add cucumbers to any tossed salad, or combine slices with thinly sliced red onion, fat-free yogurt, and fresh dill.
Wash cucumbers just before using. Unless the skin is waxed, the cucumber doesn’t require peeling; for more flavor, score the skin with the tines of a fork before slicing. The seeds become bitter as the cucumber ages, so remove the seeds from larger cucumbers. Add cucumbers to any tossed salad, or combine cucumber slices with thinly sliced red onion, fat-free yogurt, and fresh dill. For a fresh pickle, slice and combine with water, vinegar, and a little salt.
Cucumbers vary somewhat in size; table cumbers are larger, pickling cucumbers are smaller. English or hothouse cucumbers, sometimes called “burpless,” may be a foot or more long.
Cucumber (raw), 1 cup (peeled, sliced) (119g)
Calories: 14
Protein: 1g
Carbohydrate: 3g
Total Fat: 0g
Fiber: 1g
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
