Cucumbers

Cucumbers

The cucumber is a creeping vine that roots in the ground and grows up trellises or other supporting frames, wrapping around ribbing with thin, spiraling tendrils. The plant has large leaves that form a canopy over the fruit. The fruit is roughly cylindrical, elongated, with tapered ends, and may be as large as 60 cm long and 10 cm in diameter. Cucumbers grown to be eaten fresh (called slicers) and those intended for pickling (called picklers) are similar. Cucumbers are mainly eaten in the unripe green form. The ripe yellow form normally becomes too bitter and sour. Having an enclosed seed and developing from a flower, cucumbers are scientifically classified as fruits. Much like tomatoes and squash, however, their sour-bitter flavor contributes to cucumbers being perceived, prepared and eaten as vegetables. Still, "vegetable" is a purely culinary term, and there is no conflict in classifying cucumber as both a fruit and a vegetable.

Details about Cucumbers

Crop Availability
JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
 
 
 
 
 
 
 
 
 
 
 
 
Product Characteristics
  • Firm, well shaped
  • Bright green in colour
  • Contains only 15 calories per serving
  • Source of Vitamin C and Folacin
  • Fat Free
Care and Handling
  • Ideal storage temperatures: 45-50°F / 7-10°C
  • Humidity between 90-95%
  • Provide adequate protection against temperature extremes
Nutritional Information
per 100 g serving (1/3 medium)
  • Energy
    15 Cal (60 kJ)
  • Protein
    0.7 g
  • Fat
    0.1 g
  • Carbohydrate
    2.8 g
  • Dietary Fibre
    0.8 g
  • Sodium
    2 mg
  • Potassium
    144 mg
Industry Benefits
  • Consistent high quality
  • Continuity of supply
  • Multiple pack alternatives
  • Delivered quotations anywhere
  • Excellent customer service
Preparation Tips
  • Rinse prior to using
  • Peel skin if desired
  • Store covered in refrigerator
  • To remove seeds, cut in half and scoop out
Daily Recommended Intake %
  • Vitamin A
    2 %
  • Vitamin C
    9 %
  • Folacin
    6 %