Cucumber Facts
If you love vegetables, cucumber facts say put these in your recipes!
• The cucumber is actually a member of the gourd family, so it has cousins like squash and pumpkins. The cucumber, facts state, is believed to have originated prior to the ninth century, in India. It has been grown for consumption in western Asia for about three thousand years, and most likely was taken to European countries by the Romans. The cucumber arrived in North America midway through the sixteenth century.
• The cucumber, facts say, when dried and pickled correctly, is known as a pickle. While pickle consumption has been declining for some time in the United States, fresh cucumber consumption has been on the rise. People are more interested in eating healthy, and cucumbers fit the bill perfectly.
• China is the leading exporter of cucumbers and gherkins, with a 2005 total production of 26 million tons. Other leading exporters include Turkey, Russia and the United States.
• One cup of cucumber slices, including the peels, has only thirteen calories, which is an excellent stat, even for a vegetable. The cucumber, facts confirm, provides you with almost ten percent of your RDA of Vitamin C, as well as significant amounts of Vitamin A, potassium, manganese and fiber.
• The silica that is found in cucumbers is an important part of healthy body tissues, including bone, cartilage, ligaments, tendons and muscles. Cucumber juice is an excellent source of silica and is said to improve skin health and complexion. Not only are they the final touch of many a mud bath or face wrap, but cucumbers also are helpful in treating the pain and inflammation of dermatitis, burns and swollen eyes.
• Eating a cucumber, facts state, adds to your daily intake of water and fiber, two elements that are very important in keeping your body healthy and cleansed.
• People who have eaten cucumbers have also shown lower blood pressure and cholesterol; potassium and magnesium in the cucumber provide the help in this area.
• When selecting a cucumber for your family, keep in mind that the vegetable is very heat-sensitive, so choose from the refrigerated section of your store's produce department. The color should be a bright or medium green, and they should feel firm to the touch, with edges rounded. Avoid cucumbers that have a yellowish cast or feel soft when gentle pressure is applied.
• Store cucumbers in the refrigerator when you get them home, until you are ready to eat them. This will keep them at the peak of their freshness.
A couple ways to enjoy cucumbers in your recipes:
• Slice the cucumber in half-inch thick portions to make mini-dishes for your favorite salads or dips.
• Puree tomatoes, onions, green peppers and cucumbers together, and season to taste for a cold gazpacho soup that is nutritious and quick and easy to make.