Cucumbers are members of the Cucurbitaceae or gourd family which includes melons, including bitter melon, squash and pumpkins. There are over 30 species of cucumber, Cucumis sativus having the most economic value. Cucumber is an annual, easily grown vine with the fruits being technically classified as berries. The three main types are classified as slicing, pickling and seedless. Cucumber's fruits are a major food worldwide but the peel, leaves, flowers and seeds also have medicinal properties. Cucumbers have a very low glycaemic index (GI) ranking and they are consumed fresh in salads, fermented as pickles or eaten as a cooked vegetable.
Active ingredients
Cucumbers contain cucurbitacins (a class of triterpenoids), apigenin, glycosides, antioxidants, lignans, flavonoids, vitexin, alkaloids, tannins, saponins and phenolic compounds. They are a nutritious food with a high water content of 96 per cent, vitamins A, B, C and K, minerals calcium, magnesium, manganese, potassium and zinc, electrolytes and fibre, but are low in calories, cholesterol and sodium.
Healing effects
Hydration
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