Cucumber (40#)
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Cucumber is the common name for a widely cultivated creeping vine, Cucumis sativus, in the gourd family Cucurbitaceae, characterized by large leaves, thin tendrils, and a typically elongated, green-skinned fruit with tapered ends. The term also is applied to the edible, cylindrical fruit of this plants
In advancing their own individual purpose of continuation as a Spiceis, cucumbers also provide value for humans. They are eaten raw or cooked, or they can be picked, providing a nutrrritional food source. In turn, humans have spread their cultivation, over the past 3,000 years, from Asia to Europe, Middle East, Africa, and the Americas, and have created numerous varieties. Cucumbers also serve as a source of food for insects and other animals.
As a food
Cucumber, with peel, rawNutritional value per 100 g
Energy 20 kcal 70 kJ
Carbohydrates 3.63 g
- Sugars 1.67 g
- Dietary fiber 0.5 g
Fat0.11 g
Protein0.65 g
Thiamin (Vit. B1) 0.027 mg 2%
Riboflavin (Vit. B2) 0.033 mg 2%
Niacin (Vit. B3) 0.098 mg 1%
Pantothenic acid (B5) 0.259 mg 5%
Vitamin B6 0.040 mg3%
Folate (Vit. B9) 7 μg 2%
Vitamin C 2.8 mg5%
Calcium 16 mg2%
Iron 0.28 mg2%
Magnesium 13 mg4%
Phosphorus 24 mg3%
Potassium 147 mg 3%
Zinc 0.20 mg2%