The cucumber is one of the most refreshing vegetables in the Mediterranean diet. The best way of eating it is raw; it is advisable to include it in our salads, as well as with many cold dishes.
We can also have it boiled in soups, creams, purees or roasted in the oven.
Nutritional values:
Energetic value: 10.00-18.00 (Kcal)
Carbohydrates: 1.50-1.85 (g)
Proteins: 0.60-1.40 (g)
Fat: 0.10-0.60 (g)
Fibre: 0.54-0.60 (g)
The cucumbers are made up of 96% of water, in which we can find a range of aromatic, vitamin and mineral substances. They are very poor in mass nutritional substances: Proteins, Fat and starch, its greater content is provitamin A and a modest concentration of vitamin C.
It was already known, in the past, that the internal and external use of cucumber juice eliminates impurities. Today we use it for its three characteristic influences on the human organisms, such as diuretic, regulator of depositions and cleansing the skin.
It is very appropriate for those who have an excess of uric acid, gall or kidney stones, arthritis and disorders of a rheumatic type. Cucumber is recommended for diabetics as it helps reducing the sugar in the blood.
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