Cucumber

Cucumber (Cucumis sativus) is a herbaceous vine crop cultivated worldwide for its elongated, green fruit. It belongs to the Cucurbitaceae family alongside melons and squashes. Cucumbers are consumed fresh in salads, as crudités, pickled, or in juices. They are high-water-content vegetables that require no cooking and are used across cuisines primarily for texture and mild flavor.

A raw, unpeeled cucumber (approximately 300 g) provides roughly 45 calories, 11 g carbohydrate, a modest amount of fiber, 2 g protein, and negligible fat. The skin contains chlorophyll and much of the polyphenol content; peeling reduces micronutrient density. Cucumbers are approximately 95% water and low in fermentable oligosaccharides, making them well-tolerated by most people and unlikely to trigger bloating or gas in standard portions.

Hydration and Electrolytes

Due to high water content and a useful amount of potassium, cucumbers contribute modestly to daily fluid and mineral intake. They are not a significant source of electrolytes relative to dedicated hydration strategies, but are useful low-calorie additions to meals for individuals managing fluid intake.

Tolerance and Population Guidance

Cucumbers are well-tolerated across most populations, including those with irritable bowel syndrome, inflammatory bowel disease, or food sensitivities. Peeled cucumbers are appropriate for low-fiber diets. Pesticide residues on conventionally grown cucumbers are within regulatory limits; washing or peeling reduces surface residue further. Individuals taking warfarin or other vitamin K-sensitive medications should maintain consistent cucumber intake rather than avoiding it, and should discuss dietary changes with their healthcare provider.