CUCUMBERS

HISTORY

Cucumber (lat. Cucumis sativus L., from Cucurbitaceae family) is an annual plant from Cucurbitaceae family, Cucumis genus. The cucumber perhaps is the oldest cultivated vegetable of all. Ancient Greeks called it “ἄωρος”, which means “not ripened yet”. It became cultivated more than 6,000 years ago. It is considered to have originated from tropical and sub-tropical regions of India and China, where it still grows in the wild. 

NUTRIENTS AND HEALING QUALITIES

The cucumber for 95–98% consists of water, but its dietary qualities are incredibly high. The cucumbers contain cellulose, sugar, vitamins B1, B2, C, carotin, folic acid, as well as protein. They are also rich in useful microelements: iron, sodium, potassium, calcium, magnesium, phosphorous, copper, chrome, zinc, as well as silver and iodine.

Due to high level of liquid and cellulose, the cucumbers are effective at cleaning the body from cholesterol, slow down the processes of aging and regulate the metabolism. Fresh cucumbers ignite the appetite and help with digestion. Potassium, which is contained in cucumbers, is necessary for consistent activity of heart and kidneys, iodine is perfect for treating thyroid gland diseases. Cucumbers contain enough cellulose, which is good for effective cleaning of vascular walls from malicious cholesterol, and serves also as a stimulant for intestine. The cucumber juice is not only a tonic drink, but can be used as universal cosmetics for any kind of skin.  

The calorie content of the cucumbers is 10-15 calories for each 100 grams. The nutritious value: proteins – 0.8 gr., fat – 0.1 gr., carbohydrates – 2.5 gr.