Tuesday, July 31, 2007


Cucumbers are usually harvested while still green. They can be eaten unrefined or cooked, or pickled. Although a smaller amount nutritious than most fruit, the fresh cucumber seeds are still a source of vitamin K, vitamin C, and potassium, also providing nutritional fiber, vitamin A, vitamin B6, pantothenic acid, magnesium, phosphorus, copper, thiamin, folate, and manganese. Cucumbers are used in the attractive food art, graded manger.

Cucumbers can be pickled for taste and longer shelf life. As compare to eating cucumbers, pickling cucumbers tend to be shorter, thicker, less regularly-shaped, and have rough skin with tiny white- or black-dotted spines. They are not at all waxed. Color can be different from creamy yellow to pale or dark green. Pickling cucumbers are sometimes sold fresh as "Kirby" or "Liberty" cucumbers. The pickling practice removes or degrades a large amount of the nutrient content, particularly that of vitamin C. Pickled cucumbers are waterlogged in vinegar or brine or a combination, often along with a mixture of spices.

• English cucumbers can cultivate as long as 2 feet. They are nearly seedless and are sometimes marketed as "Burp less."
• Japanese cucumbers (kyūri) are mild, deep green, slenderand have a bumpy, ridged skin. They can be used for slicing, pickling, salads, etc., and are available year-round.
• Mediterranean cucumbers are smooth-skinned, small and mild. Like the English and Mediterranean cucumbers are nearly seedless.

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