Soil-Grown Cucumber

Cucumbers are a widely cultivated plant in the gourd family, Cucurbitaceae. They are known for their crisp texture and refreshing taste, making them a popular addition to salads, sandwiches, and as a garnish for various dishes. Cucumbers are composed mostly of water (about 95%), which makes them exceptionally hydrating. They are low in calories but can provide a modest amount of vitamins and minerals, such as vitamin K, vitamin C, potassium, and magnesium.

There are various types of cucumbers, including slicing cucumbers, which are commonly eaten raw, and pickling cucumbers, which are smaller and used to make pickles. English cucumbers, also known as seedless or hothouse cucumbers, are longer, have a thinner skin, and are less bitter than the common garden cucumber.

Cucumbers have been grown for food and medicinal purposes since ancient times. They originate from South Asia but have been cultivated in many other parts of the world for centuries. Beyond their culinary uses, cucumbers are also valued for their potential health benefits, including antioxidant properties, hydration, and potential effects on blood sugar levels.

Cucumbers are easy to incorporate into your diet. They can be eaten raw, pickled, or used in cooking for dishes like soups and stews. Their mild flavor makes them versatile in both savory and occasionally sweet dishes.

Nutrient Farm Fruit is produced with the highest levels of farming stewardship.