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Low calorie, high water content, good fiber source, contains vitamin C
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
16
KCAL / 100G
Carbs
3.6g
· 80%
Protein
0.7g
· 15%
Fat
0.1g
· 5%
Fiber
0.5g
Vitamins
Vitamin K
16.4µg · 14% DV
Vitamin A
105µg · 12% DV
B5
0.26mg · 5% DV
B1
0.03mg · 3% DV
Minerals
Potassium ⭐
147mg · 4% DV
Magnesium
13mg · 3% DV
Phosphorus
24mg · 3% DV
Calcium
16mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.02g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
If they are washed well, eating them with the skin on is usually fine and keeps their crisp texture. If the skin tastes bitter or feels waxy, peeling part or all of it can help.
They usually keep for several days up to about a week in the vegetable drawer. Keeping them dry and storing cut pieces in a sealed container helps slow softening.
Store cut pieces in an airtight container or tightly wrapped in the refrigerator. For the best texture, eat them soon because they lose crunch and release water over time.
Yes, but freezing changes the texture and makes them much softer after thawing. They are better used in cold soups, yogurt-based dishes, or blended recipes after freezing rather than eaten raw.
Bitterness usually comes from natural compounds called cucurbitacins, which can increase under growing stress. Trimming the ends and peeling some of the skin may make the flavor milder.
Yes, their high water content can make a small contribution to daily fluid intake. They do not replace drinking water, but they can be a refreshing hydrating food.
They can work as a light, easy snack, especially before exercise if you want something not too heavy. After training, they are better paired with a protein source such as yogurt, eggs, cheese, or fish for a more balanced recovery meal.
Yes, their small size and firm texture make them a popular choice for pickling. Choose fresh, firm cucumbers without soft spots for the best result.
Small cucumbers are often crisper, less watery in texture, and easier to snack on whole or pack in lunch boxes. Large cucumbers may be better when you need more volume for salads or blended dishes.
Some people with sensitive digestion may find raw cucumber causes bloating or discomfort. If eaten as pickles, those watching sodium intake should be more careful with portion size.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.