Raw in salads, but is also used in soups, fried or boiled and served with white sauce. Do not forget the 'Gazpacho'!
Vegetable elongated and of a size around 15 cm long and 5 cm in diameter. The exterior is green and yellow flesh with many edible seeds.
Family: Fruiting vegetables
Scientific Family: Cucurbitaceae
Varieties: Pickles, Hybrid Bellando, Harmony, Hybrid Marianna, French, Marketmore, Raider, Regal, Royal, Wisconsin
Nutritional value: 12 calories per 100 grams
Recommended grams per day: 200-250 grams
Features / Benefits: The cucumber is very refreshing, instantly quenches thirst and make you sleepy. In addition to containing vitamin A, B1, B2, C and PP, presents characteristics of vitamins B6 and E. This vegetable also contains sulfur, good for nails and hair and beauty of the skin. For this reason are made based cosmetic masks and cucumbers. In diseases of the throat, hoarseness, sore throat, etc.., cucumber juice sweetened with sugar is an excellent remedy.
Season: May to October (outdoor), from November to April (greenhouse)
Production areas: In Spain it is grown in Almeria, Las Palmas, Malaga, Valencia, Murcia, Granada, Barcelona, Cadiz, Toledo, Castellón.
Plant Name: cucumber
Curiosities: cucumber, probably originated in India and is grown for four thousand years. This vegetable arrived in Europe in the seventeenth century and has now spread worldwide.
Preparation and consumption: to eat cucumbers harvested green. The minimum requirements to be met cucumbers are: to be tender and fresh, whole, consistent, clean, free of abnormal external moisture and no strange smell. Its flavor also must be bitter or strange. This vegetable is usually eaten raw in salads, but is also used in soups, fried or boiled and served with white sauce. The very young cucumbers (pickles) are preserved in vinegar.