Cucumbers grown to eat fresh are called slicing cucumbers. The main varieties of slicers mature on vines with large leaves that provide shading. They are mainly eaten in the unripe green form, as the ripe yellow form normally becomes bitter and sour. Smaller slicing cucumbers can also be pickled. Shelf life: 8 days if kept at max. 6 °C.
Nice, dark green, long shaped, crunchy European Salad Cucumbers. Taste lovely when cooled, sliced and sprinkled with some salt and lemon. Also use as healthy finger food: vegetable sticks with a GreenTokri dip like GreenTokri Mayonnaise or GreenTokri Samurai Mayonnaise. Hygienically grown in Hydroponic culture. Residue Free.
In a 100-gram (3 1⁄2-ounce) serving, raw cucumber (with peel) is 95% water, provides 67 kilojoules (16 kilocalories) of food energy, and supplies low content of essential nutrients, as it is notable only for vitamin K at 16% of the Daily Value.
Depending on variety, cucumbers may have a mild melon aroma and flavor, in part resulting from unsaturated aldehydes, such as (E,Z)-nona-2,6-dienal, and the cis- and trans- isomers of 2-nonenal. The slightly bitter taste of cucumber rind results from cucurbitacins.
- Cucumber – European