Cucumber
From Wikipedia, the free encyclopedia
This article is about the fruit. For other uses, see Cucumber (disambiguation).
Not to be confused with Armenian cucumber.
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Cucumber

Cucumbers grow on vines
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Cucurbitales
Family: Cucurbitaceae
Genus: Cucumis
Species: C. sativus
Binomial name
Cucumis sativus
L.
Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family Cucurbitaceae. It is a creeping vine that bears cylindrical fruits that are used as culinary vegetables. There are three main varieties of cucumber: slicing, pickling, and burpless. Within these varieties, several different cultivars have emerged. The cucumber is originally from Southern Asia, but now grows on most continents. Many different varieties are traded on the global market.

Cucumber, with peel, raw
Nutritional value per 100 g (3.5 oz)
Energy 65 kJ (16 kcal)
Carbohydrates 3.63 g
- Sugars 1.67
- Dietary fiber 0.5 g
Fat 0.11 g
Protein 0.65 g
Water 95.23
Thiamine (vit. B1) 0.027 mg (2%)
Riboflavin (vit. B2) 0.033 mg (3%)
Niacin (vit. B3) 0.098 mg (1%)
Pantothenic acid (B5) 0.259 mg (5%)
Vitamin B6 0.04 mg (3%)
Folate (vit. B9) 7 μg (2%)
Vitamin C 2.8 mg (3%)
Vitamin K 16.4 μg (16%)
Calcium 16 mg (2%)
Iron 0.28 mg (2%)
Magnesium 13 mg (4%)
Manganese 0.079 mg (4%)
Phosphorus 24 mg (3%)
Potassium 147 mg (3%)
Sodium 2 mg (0%)
Zinc 0.2 mg (2%)
Fluoride 1.3 µg