Keep cool with this refreshing vegetable
Best choice
Choose firm cucumbers with smooth, bright skins and no signs of shriveling or soft spots. Refrigerate in a plastic bag with holes poked in it for up to five days.
Cut & clean
Wash just before using. Don’t waste time peeling unless the cucumber is waxed. For more flavor, score the skin with a fork before slicing. Remove the seeds from large cucumbers since the seeds become bitter over time.
In a pickle
Whip up fresh pickles for your next picnic or barbecue: Slice pickles and combine with water, vinegar, and a little salt.
Super side
Add cucumbers to any tossed salad, or combine slices with thinly sliced red onion, fat-free yogurt, and fresh dill.
Varieties
Cucumbers vary somewhat in size; table cumbers are larger, pickling cucumbers are smaller. English or hothouse cucumbers, sometimes called “burpless,” may be a foot or more long.
Preparation, uses, and tips
Wash cucumbers just before using. Unless the skin is waxed, the cucumber doesn’t require peeling; for more flavor, score the skin with the tines of a fork before slicing. The seeds become bitter as the cucumber ages, so remove the seeds from larger cucumbers. Add cucumbers to any tossed salad, or combine cucumber slices with thinly sliced red onion, fat-free yogurt, and fresh dill. For a fresh pickle, slice and combine with water, vinegar, and a little salt.
Nutritional Highlights
Cucumber (raw, sliced), 1/2 cup (50g)
Calories: 7
Protein: 0.36g
Carbohydrate: 1.4g
Total Fat: 0.06g
Fiber: 0.42g
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
