Cucumbers are members of the curcubit family, related to pumpkins and melons. Though cucumbers may be sliced and eaten fresh, many cucumbers are grown for pickling. Pickling cucumbers are varieties of cucumbers meant to be harvested while they are still small, making them ideal for making pickles. Pickling cucumbers have thinner skins and smaller seeds than other varieties of cucumbers.
Calories
Cucumbers are a low-calorie snack. Six to eight slices of any variety of cucumber only has about five calories. Sliced cucumbers provide crisp crunch to salads while adding minimal calories. Served with a non-fat dip, cucumbers make a low-calorie snack. The vinegar and brine solution used for pickling adds only a few more calories, though some pickles are high in salt.
Vitamins
Cucumbers are a good source of vitamin A. Six to eight slices of cucumber contain 70 International Units of vitamin A. Much of this vitamin A is in the cucumber skin. Eating cucumbers with the skin on allows you to derive more nutrition from this watery vegetable. Half of a medium cucumber contains 6 mg of vitamin C, or about 10 percent of the recommended daily amount for an adult.
Fiber
Half a cucumber contains about 1.5 g dietary fiber. Most of the fiber is in the cucumber skin, though some fiber is in the seeds. Cucumbers contain a lot of water. You can eat pickling cucumbers whole, without slicing or peeling.
Other Nutrients
Cucumbers contain small amounts of folic acid, calcium and potassium: about 21 mcg of folic acid in half a cucumber, 115 mg or potassium and 14 mg calcium. Cucumbers also provide trace amounts of iron and protein and zero fat.
Uses
In addition to eating fresh or making cucumbers into pickles, you can slice cucumbers and add to ice water for a refreshing beverage. You can puree cucumbers and add to non-fat sour cream for a dressing for vegetables or salads or chop and combine with onions, peppers and other vegetables in a fresh relish.
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