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Cucumber: Complete Data of Nutrients, Diets, Health Impact, & More

Cucumber, with peel, raw
*all the values are displayed for the amount of 100 grams
Article author photo Victoria Mazmanyan by Victoria Mazmanyan | Last updated on September 25, 2023
Medically reviewed by Arpi Gasparyan Article author photo Arpi Gasparyan


Cucumbers are one of the most widely spread vegetables in the world. They mainly consist of water and are often associated with the feeling of refreshment; the inside temperature of a cucumber can be up to 20°F (7°C) cooler than the outside air.

In this article, we'll discuss the components of cucumbers, their health impact, diets, varieties, and more.


Cucumbers (Cucumis sativus) are creeping vine plants that belong to the Cucumis genus and the Cucurbitaceae family, also known as the gourd family, which includes squashes, melons, and pumpkins.

Cucumbers grow as creeping vines up supporting frames or trellises. The large leaves on these vines provide a canopy over the growing fruit. From a botanical point of view, a cucumber is not a vegetable but a false berry. It is classified as a pepo: a modified berry with a thick outer rind and no internal divisions, just like a watermelon. However, cucumbers are commonly cooked and used as vegetables.


Cucumbers are known for consisting of 95% water, but what comprises the other 5%?

The nutritional values and infographics in this article apply to raw cucumbers with peel. 

While the average serving size of a cucumber is half a cup in slices (equal to 52g), most information is provided for 100g of the vegetable.

Macronutrients chart

4% 93%
Daily Value: 1%
0.65 g of 50 g
Daily Value: 0%
0.11 g of 65 g
Daily Value: 1%
3.63 g of 300 g
Daily Value: 5%
95.23 g of 2,000 g
0.38 g


Cucumbers are a low-calorie food. A 100g of raw cucumbers, with peel, contains only 15 calories. Cucumbers without peel contain even fewer calories, with 12 calories per 100g.


The predominant macronutrients in cucumbers are carbohydrates. 100g of cucumbers with peel contains 3.63g of carbs.

Net Carbs

Cucumbers are almost equally high in starch, fructose, and glucose. They also contain some amounts of maltose and sucrose and are absent in lactose and galactose.

Carbohydrate type breakdown

33% 30% 35%
Starch: 0.83 g
Sucrose: 0.03 g
Glucose: 0.76 g
Fructose: 0.87 g
Lactose: 0 g
Maltose: 0.01 g
Galactose: 0 g


100g of cucumbers with peel contains 0.5g of dietary fiber. According to studies, most of the cucumber’s dietary fiber is insoluble. The main function of insoluble fiber in the organism is to promote bowel regularity and relieve constipation (1, 2).


Cucumbers are low in protein, containing only 1 gram of protein per serving; however, they do contain, in small amounts, all essential amino acids. Cucumbers contain the highest amounts of tryptophan, threonine, and isoleucine, of the essential amino acids.

Protein quality breakdown

Tryptophan Threonine Isoleucine Leucine Lysine Methionine Phenylalanine Valine Histidine 6% 6% 5% 4% 5% 2% 4% 4% 5%
Tryptophan: 5 mg of 280 mg 2%
Threonine: 19 mg of 1,050 mg 2%
Isoleucine: 21 mg of 1,400 mg 2%
Leucine: 29 mg of 2,730 mg 1%
Lysine: 29 mg of 2,100 mg 1%
Methionine: 6 mg of 1,050 mg 1%
Phenylalanine: 19 mg of 1,750 mg 1%
Valine: 22 mg of 1,820 mg 1%
Histidine: 10 mg of 700 mg 1%


Cucumbers are naturally very low in fat: less than 1g per serving. They also do not contain trans fats and cholesterol.


Cucumbers, like most fruits and vegetables, contain some principal vitamins. They are mainly rich only in vitamin K. 

One large cucumber (approximately 300g) may cover 41% of the recommended daily value of vitamin K. Vitamin K is essential for the formation of several clotting factors, the lack of which would cause bleeding (3).

Cucumbers also contain some amounts of most B complex vitamins and vitamins C, A, and E. 

They completely lack vitamin D and vitamin B12.

Vitamin coverage chart

Vitamin A Vitamin E Vitamin D Vitamin C Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B5 Vitamin B6 Folate Vitamin B12 Vitamin K 7% 1% 0% 10% 7% 8% 2% 16% 10% 6% 0% 41%
Vitamin A: 105 IU of 5,000 IU 2%
Vitamin E : 0.03 mg of 15 mg 0%
Vitamin D: 0 µg of 10 µg 0%
Vitamin C: 2.8 mg of 90 mg 3%
Vitamin B1: 0.027 mg of 1 mg 2%
Vitamin B2: 0.033 mg of 1 mg 3%
Vitamin B3: 0.098 mg of 16 mg 1%
Vitamin B5: 0.259 mg of 5 mg 5%
Vitamin B6: 0.04 mg of 1 mg 3%
Folate: 7 µg of 400 µg 2%
Vitamin B12: 0 µg of 2 µg 0%
Vitamin K: 16.4 µg of 120 µg 14%


Cucumbers contain low amounts of many minerals. They are the highest in calcium, manganese, and potassium. Magnesium, copper, zinc, iron, phosphorus, choline, and selenium are also present in small amounts.

Cucumbers are naturally very low in sodium, falling into the top 4% of foods low in sodium.

Mineral coverage chart

Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper Manganese Selenium Choline 5% 11% 10% 11% 13% 1% 6% 14% 11% 2% 4%
Calcium: 16 mg of 1,000 mg 2%
Iron: 0.28 mg of 8 mg 4%
Magnesium: 13 mg of 420 mg 3%
Phosphorus: 24 mg of 700 mg 3%
Potassium: 147 mg of 3,400 mg 4%
Sodium: 2 mg of 2,300 mg 0%
Zinc: 0.2 mg of 11 mg 2%
Copper: 0.041 mg of 1 mg 5%
Manganese: 0.079 mg of 2 mg 3%
Selenium: 0.3 µg of 55 µg 1%
Choline: 6 mg of 550 mg 1%


Oxalates (oxalic acids) are compounds found in many vegetables, fruits, grains, and nuts. Even though they are mostly harmless, they may increase the risk of calcium oxalate kidney stone formation in some people.

Cucumber contains 4mg of oxalates per 100g, making it a low-oxalate food (4).


Cucumbers are rich in phytochemicals, biologically active compounds produced by plants. Most of them benefit human health and decrease the risk of various diseases. 

Various phytochemicals show antibacterial, antifungal, anticancer, hypoglycemic, and hypolipidemic activity and protective activity against ulcerative colitis (5).

Cucumbers contain polyphenols (glycosides, lignans, and flavonoids), terpenoids (cucurbitacins, saponins, and steroids), resins, alkaloids, and tannins (6).


Polyphenols found in cucumbers include cardiac glycosides, lignans, and flavonoids (vitexin, orientin, apigenin, quercetin, kaempferol, etc.) (7).

According to a study, semi-ripe cucumbers contain 2 times more polyphenols than ripe cucumbers (8).

As the name suggests, cardiac glycosides’ target organ is the heart; they are studied to improve the renin-angiotensin system axis and, thus, beneficially affect the heart (9).

Lignans show anti-inflammatory, antioxidant, and antitumor activities and may decrease the risk of heart disease (10). 

Similarly, flavonoids show anticancer, antioxidant, anti-inflammatory, antiviral, neuroprotective, and cardioprotective activity (11).


One of the primary cucumber terpenes, cucurbitacin, is isolated from the Cucurbitaceae family members, such as cucumbers, pumpkins, and gourds (12).

The role of cucurbitacins in human health is discussed in the “Health Impact” section.

Nutrient Composition Comparison Among Different Parts of Cucumber

Scientists from the Chemistry Department of Ekiti State University separated the cucumber peel, pump, and seed to see the macronutrient and mineral differences (13). In the kitchen, It may help decide whether to remove the skin or seeds or keep them before consumption.

Protein and fat were the highest in cucumber peel, followed by seed and pulp. Fiber was also the highest in peel, followed by pulp, leaving the seed at the end. The carbohydrate content was the highest in cucumber pulp, followed by cucumber seed and peel.

Cucumber partThe highest concentrations of minerals
SeedSodium, potassium, calcium, zinc, iron
PulpMagnesium, copper, manganese 
PeelThe peel had the least mineral concentrations

Variations in Cucumber Bitterness Depending on Fruit Maturity, Season, and Other Factors

Cucurbitacins, mainly cucurbitacin C, are responsible for the bitterness of the foods of the Cucurbitaceae family. Elaterase is the enzyme that breaks down the cucurbitacins, making the cucumbers less bitter. Elaterase changes; thus, the amount of bitterness may vary from year to year, location to location, and due to factors such as maturation and growing conditions.

Maturation -  Mature cucumbers are naturally less bitter as cucurbitacins are hydrolyzed to their non-bitter principles by elaterase during maturing. 

Growing conditions - Cool temperatures can enhance bitterness, but fertilization practices, plant spacing, and irrigation frequency have exhibited a little consistent effect on the number of bitter cucumbers produced. 

Nitrogen concentrations - High levels of total nitrogens may also enhance the bitterness of cucumbers.

To avoid bitterness, it is recommended not to grow cucumbers in cool or shaded locations and to provide ample water and nutrients for the fruit to grow. Cutting the stem end will likely reduce bitterness, as cucurbitacins are more likely to concentrate in the stem and under the peel (14, 15).

Glycemic Index

Generally, the glycemic index of vegetables tends to be low.

The glycemic index of a cucumber is calculated to be 21±6, which makes it a low glycemic index food. Cucumbers also have a low glycemic load of 1.5 (16).


Cucumber is one of the most alkaline foods due to  triterpenes. Because of this quality, it may also help regulate diseases that involve the immune system, as well as express anti-inflammatory qualities (17).

The acidity of cucumbers based on the potential renal acid load (PRAL) is -2.4, making it alkaline-forming.

Comparison to Similar Foods

In this section, we will compare cucumbers to similar vegetables or those frequently compared to them. 

Cucumber vs. Eggplant - Eggplants are significantly richer in dietary fiber. They are also slightly higher in protein and fat, whereas cucumbers are slightly lower in calories and sugar. Eggplants are slightly richer in B complex vitamins, manganese, and copper, whereas cucumbers are significantly richer in vitamin K.

Cucumber vs. Zucchini -  Zucchini is slightly higher in protein, fat, and fiber, whereas cucumber is lower in sugars. Zucchini is also richer in most minerals and vitamins, predominantly C and B6.

Cucumber vs. Carrot -  Carrots are denser than cucumbers; consequently, they are higher in all macronutrients, vitamins, and minerals. Carrots are one of the primary sources of vitamin A.

Health Impact

Cardiovascular Health

Antioxidant Effects

Oxidative stress is one of the main mechanisms that lie in the development of cardiovascular health issues. Cucumbers showed a good amount of total phenolic and flavonoid content and carotenoids, tannins, and lycopene, expressing significant antioxidant activity (18).

Studies have shown that yellow cucumbers express stronger antioxidant qualities than green and white cucumbers (19).

Hypotensive Effects

People with high blood pressure are advised to avoid foods high in salt. Luckily, cucumbers contain very low amounts of sodium.

One research has concluded that cucumber juice lowered blood pressure in elderly people, decreasing both systolic and diastolic blood pressures. This effect may be due to the cucumber’s ability to decrease the amount of fluid circulating in the bloodstream, reducing the heart’s workload (20).

Cucumber also contains calcium, magnesium, potassium, and fiber, the basis of the DASH diet, sponsored by the National Institutes of Health, to decrease blood pressure.

Antiartherosclerotic Effects

Atherosclerosis is the leading cause of heart attacks, strokes, and peripheral vascular disease. It is the buildup of fats, cholesterol, and other compounds in the walls of the body’s blood vessels. Cucurbitacins have been studied to have a therapeutic role in atherosclerosis by modifying lipoproteins (21).


Hypoglycemic Effects

Cucumbers have been investigated for their hypoglycemic and hypolipidemic effects. One study showed that cucumber extracts decrease blood glucose, low-density lipoprotein, and cholesterol levels in alloxan-induced diabetic rats (22).

Cucurbitacins have also expressed hypoglycemic, antihyperglycemic, and antidiabetic qualities. The underlying mechanism for the antihyperglycemic effect is possibly the stimulation of insulin release and regulation of the liver’s glucose metabolism (23).

Another study showed that consuming an increased dose of cucumbers demonstrates significant hypoglycemic, antidiabetic, as well as antihypertensive effects (23).

Cucumbers can also efficiently decrease oxidative and carbonyl stress, protecting diabetic patients from complications (24).

A study has concluded that adding yogurt and pickled cucumbers to a high glycemic index meal, such as white bread, significantly lowered the meal’s postprandial glycemic and insulinemic response (25).

Antiobesity effects

Foods with high water and fiber content have been proven to benefit weight loss. Cucumbers consist of 95% water and are rich in fiber.

A study has concluded that cucumber has greatly assisted weight loss in female albino rats (26).


Cucumbers have been researched in several studies for their potential antitumor activities.

Cucurbitacin I, found in cucumbers, has been demonstrated to possess antitumor qualities against human breast carcinomas by inhibiting malignant signaling pathways, playing a potential role in developing future anticancer drugs (27).

Other cucurbitacin groups have been found to possess certain antiproliferative effects against laryngeal, pancreatic, prostate, and lung cancers by inhibiting tumor angiogenesis and certain enzymes in cancer cell lines (21, 28).

Cucumber flowers, specifically the ethyl acetate fraction of the cucumber flowers, have been proven to have significant anticancer effects on liver cancer by inducing apoptosis in human cancer cell lines (29).

Antimicrobial Effects

One research has shown the phosphate buffer solution of Cucumis sativus extracts to have antimicrobial activity, specifically against gram-positive Staphylococcus Aureus and gram-negative Pseudomonas Aeruginosa (30).

Another study examined the antimicrobial effects of cucumber seed extracts and their effectiveness against Serratiamarcescens, E. coli, Streptococcus thermophilus, Fusarium oxysporum, and Trichoderma reesei (18).

The ethanol extract of Cucumis sativus has been demonstrated to possess some antifungal activities against Aspergillus niger, Candida albicans, and other fungi (31).


Cucumber allergies are not that common, but, like most food allergies, they can lead to severe issues if ignored.

People with certain allergies have a higher possibility of being allergic to cucumbers. One of these allergies includes hypersensitivity to ragweed (32). Cross-reactivity between cucumbers and timothy grass, rye, and ambrosia has also been found (33).

The gourd family, which includes squash, pumpkin, zucchini, watermelon, and others, may contain the same compounds that cause hypersensitization in cucumbers.

Cucumbers contain a natural acid called salicylate, a major ingredient in Aspirin; therefore, people with an allergy to Aspirin may also need to avoid cucumbers.

The symptoms of a cucumber allergy can vary from mild to severe. These can include oral allergy syndrome (itching, tingling, redness, or swelling of the mouth area), oropharyngeal symptoms, watery eyes, asthma, nausea, diarrhea, and, in rare cases, anaphylaxis.

A study has shown that a cucumber allergy following primary sensitization to pollens other than birch may be effectively reduced by pollen-specific injection immunotherapy (34).


Slicing cucumbers are often used fresh in salads or eaten raw, whereas pickling cucumbers are fermented.

Safety measures must be applied to avoid foodborne illnesses when fermenting or pickling cucumbers. The recipe portions must be followed, and avoiding homemade vinegar or vinegar with unknown acidity is advised. The mixed product must have enough acidity to avoid the growth of Clostridium botulinum bacteria, which can cause severe food poisoning (35).

Cucumbers can also be sauteed, fried, or used in soups.

Storing, Keeping, and Conservation

The correct storage of a cucumber is 10 to 14 days at 50 ° F (10 ° C) to 55 ° F (13 ° C) with 95% humidity (36). Cucumbers should not be left out at room temperature for too long as it may cause them to wilt and become limp.

Cucumbers in Diets

KetoOne half-cup serving of cucumbers contains only 3g of net carbs, so cucumbers fit into a keto diet.
DASHCucumbers are an excellent choice for people on the DASH diet since they are low in sodium but high in calcium, magnesium, potassium, and fiber. Cucumbers have been studied to have hypotensive effects (20).
AtkinsCucumbers are included in the list of 8 recommended low-carb vegetables. During Atkins 20 Phase 1 of the program, it is encouraged to eat 12 to 15 grams of carbs from vegetables per day. This can be several servings of cucumbers. You are encouraged to eat fresh, low-carb vegetables in every phase of the diet (37).
MediterraneanFruits and vegetables are an essential part of the Mediterranean diet. Cucumbers definitely fit this diet.
PaleoYou can add cucumbers to almost any meal on the paleo diet (38).
Vegan/ Vegetarian/ PescetarianCucumbers are plant-based; therefore, they fit vegan, vegetarian, and pescetarian diets.
DukanYou cannot eat cucumbers in the first (Attack) phase; however, pickles are allowed, only as gherkins and still in moderation since they are high-salt foods. The same goes for the second (Cruise) phase. You can add fresh cucumbers to your diet in the third (Consolidation) and fourth (Stabilisation) phases (39).
Intermittent FastingCucumbers are not allowed in the fasting period but can be freely used during the eating periods. However, some people choose to eat cucumbers during their fast since they are low in calories and a good source of hydration.
Low Fat & Low CalorieIn a 100g serving, cucumbers contain less than 1g of fats and 15 calories. You can freely use cucumbers on low-fat and low-calorie diets.
Low CarbCucumbers only contain 4g of carbohydrates per 100g. They fit in a low-carb diet.
Anti InflammatoryCucumbers are rich in phytonutrients that potentially possess anti-inflammatory effects. In addition, cucumbers are alkaline foods (17). For these reasons, they fit into the anti-inflammatory diet.
BRATCucumbers can be used in the BRAT diet since they are a great hydration source and are easy to digest.
Low FODMAPCucumbers are low in FODMAPs and considered safe for people with IBS and functional abdominal distension.

Cucumber Varieties

Over the years, the domestication of cucumbers has led to the formation of numerous cucumber cultivars. Cucumber varieties differ by many characteristics, such as size and shape, color, spine type (coarse or fine), the color of the spine (black or white), thickness, or texture of the skin.

Based on production, there are two main varieties of cucumbers: greenhouse and outdoors.

Based on consumption, cucumbers are often divided into three large groups: slicing, pickling, and burpless.


Slicing cucumbers are produced for fresh consumption and are often used in salads. They usually have thicker rinds, making them less prone to damage during harvest and transportation, and they are larger than pickling cucumbers, about 8-9 inches (20-23 cm). Slicing cucumbers can be both monoecious (having female and male reproductive organs) and gynoecious (producing only female flowers).


American cucumbers are a cultivar of slicing cucumbers. They are quite thick, with a bulge in the middle, and contain many large seeds. They also have smooth skin and are waxed after harvest to extend their shelf life and better retain moisture.


These cucumbers are processed not for fresh consumption but for processing into pickles, although they can be eaten fresh. Pickling cucumbers are much smaller, about 3-7 inches (8-18 cm), and have thin and warty skins, larger seeds, and a lighter green color. They can have both black and white spines; however, white-spined cucumbers take longer to grow and later retain their color and firmness for longer. The white-spine varieties are more often grown and used in warm temperatures, whereas black-spined cultivars are found in cooler climates (40).


The word gherkin often refers to fermented or pickled cucumbers. The gherkin pickles are small, 1-5 inches (2.5 to 13cm), have bumpy skin and are the most commonly pickled cucumbers.

West Indian gherkins or maroon cucumbers are closely related to the common cucumber and its gherkin cultivar. However, they are much smaller than most pickling cucumbers and have distinctive fruit stems and short spikes. Their color ranges from yellow to green, and they can also be pickled.


Kirby cucumbers are small and often have an irregular shape. They also have thin and bumpy skin and few seeds. Their flavor can range from mild to sour.


Burpless cucumbers are also named seedless cucumbers, and following the names, they have very few seeds and smooth skin. They are usually even bigger in size than slicing cucumbers. Burpless cucumbers often have a mild taste since they do not contain as much of the compound called cucurbitacin, giving them their bitter taste.


English cucumbers are often called seedless, greenhouse, or hothouse cucumbers. They have thin, ridged skin and underdeveloped seeds. They are usually 10 to 12 inches (25 to 30cm) long and have a mild to sweet flavor.


Japanese cucumbers are usually seedless, burpless, slender, and long, sometimes growing up to 20 inches (50cm). However, some varieties of Japanese cucumbers can be smaller and have bumpy skin.

Japanese cucumbers are never bitter and often have a melon-like taste.



As the name suggests, lemon cucumber resembles a lemon with its round shape with a somewhat protruding end, small size, and golden yellow color. However, lemon cucumbers do not taste like actual lemons; they have a mild or slightly sweet taste. They also have much thinner and more tender skin.


Much like lemon cucumbers, apple cucumbers resemble apples by their appearance. It has a round shape, a white or light green color, a crisp texture, and a mild, sweet taste.


The Armenian cucumber (Cucumis melo var. flexuosus), also known as snake cucumber, is not a cucumber but a muskmelon cultivar. However, it looks and tastes like cucumber. It is light green and thin, with bumpless skin that has indents along its length.

Origin and History

Cucumbers originated in South Asia, more specifically in some regions of India, around 3000 years ago, with the probable ancestor being Cucumis hardwickii (Royle), also often called wild cucumber. Cucums from India were brought to Greece, Italy, and later to China. Records have confirmed the cultivation of cucumbers in France by the 9th century, in England by the 14th century, and in North America by the mid-16th century (41).


From 1998 to 2013, ten outbreaks were associated with cucumbers in the United States. During these outbreaks, 483 people became ill, and eight were hospitalized (40).

In 2013, an outbreak of Salmonella in the United States was associated with cucumbers imported from Mexico. This outbreak caused 84 people to be infected, 28% of which were hospitalized. No cases were fatal (42).

Another severe outbreak in the United States took place in 2015. This time, the outbreak was associated with a different salmonella serotype. During this, 907 people were infected, of which 204 were hospitalized, with six fatal outcomes. Once again, the contamination was associated with distributors and not domestically produced cucumbers (40).

Consumption and Production

Cucumber plants naturally thrive in both temperate and tropical environments and, for this reason, have been widely cultivated worldwide. Nowadays, China is by far the world’s largest producer of cucumbers, with over 54 million tons of total production. Turkey, Iran, the Russian Federation, Ukraine, and Spain are the next four highest producers, followed by the United States, Mexico, and Egypt (43).

From 1995 to 2005, there was a 15% growth in the consumption of fresh cucumbers - an approximately 1 pound per capita increase. As of 2012, Americans consumed an average of 6.5 pounds of fresh cucumbers per person. Regarding pickled cucumbers, Americans annually consume around 9 to 11 pounds per person. According to the 2006–2007 FoodNet Atlas of Exposures, 46.9% of the survey cohort reported eating cucumbers within the past seven days (40).


  16. Glycemic Index of Some Traditional Fruits in Jamaica
  33. Pollen-associated food allergies
  37. List of 8 Low Carb Vegetables & Fruits
Article author photo Victoria Mazmanyan
Education: General Medicine at YSMU
Last updated: September 25, 2023
Medically reviewed by Arpi Gasparyan

Important nutritional characteristics for Cucumber

Glycemic index ⓘ Source:
Check out our Glycemic index chart page for the full list.
21 (low)
Calories ⓘ Calories per 100-gram serving 15
Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols 3.13 grams
Serving Size ⓘ Serving sizes are taken from FDA's Reference Amounts Customarily Consumed (RACCs) 0.5 cup slices (52 grams)
Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral. -2.4 (alkaline)
Oxalates ⓘ 4mg
TOP 34% Vitamin C ⓘHigher in Vitamin C content than 66% of foods
TOP 40% Cryptoxanthin, beta ⓘHigher in Cryptoxanthin, beta content than 60% of foods
TOP 42% Vitamin A ⓘHigher in Vitamin A content than 58% of foods
TOP 42% Alpha Carotene ⓘHigher in Alpha Carotene content than 58% of foods
TOP 48% Vitamin K ⓘHigher in Vitamin K content than 52% of foods

Cucumber calories (kcal)

Serving Size Calories Weight
Calories in 100 grams 15
Calories in 0.5 cup slices 8 52 g

Mineral chart - relative view

16 mg
TOP 61%
0.079 mg
TOP 63%
147 mg
TOP 71%
13 mg
TOP 77%
0.041 mg
TOP 84%
0.2 mg
TOP 85%
0.28 mg
TOP 86%
24 mg
TOP 87%
6 mg
TOP 91%
0.3 µg
TOP 92%
2 mg
TOP 96%

Vitamin chart - relative view

Vitamin C
2.8 mg
TOP 34%
Vitamin A
105 IU
TOP 42%
Vitamin K
16.4 µg
TOP 48%
7 µg
TOP 72%
Vitamin B5
0.259 mg
TOP 77%
Vitamin B6
0.04 mg
TOP 83%
Vitamin B1
0.027 mg
TOP 84%
Vitamin B2
0.033 mg
TOP 86%
Vitamin B3
0.098 mg
TOP 92%
Vitamin E
0.03 mg
TOP 92%
Vitamin B12
0 µg
TOP 100%
Vitamin D
0 µg
TOP 100%

Fat type information

50% 7% 43%
Saturated Fat: 0.037 g
Monounsaturated Fat: 0.005 g
Polyunsaturated fat: 0.032 g

Fiber content ratio for Cucumber

46% 14% 40%
Sugar: 1.67 g
Fiber: 0.5 g
Other: 1.46 g

All nutrients for Cucumber per 100g

Nutrient Value DV% In TOP % of foods Comparison
Calories 15kcal 1% 98% 3.1 times less than OrangeOrange
Protein 0.65g 2% 89% 4.3 times less than BroccoliBroccoli
Fats 0.11g 0% 91% 302.8 times less than Cheddar CheeseCheddar Cheese
Vitamin C 2.8mg 3% 34% 18.9 times less than LemonLemon
Net carbs 3.13g N/A 62% 17.3 times less than ChocolateChocolate
Carbs 3.63g 1% 64% 7.8 times less than RiceRice
Cholesterol 0mg 0% 100% N/AEgg
Vitamin D 0µg 0% 100% N/AEgg
Iron 0.28mg 4% 86% 9.3 times less than BeefBeef
Calcium 16mg 2% 61% 7.8 times less than MilkMilk
Potassium 147mg 4% 71% Equal to CucumberCucumber
Magnesium 13mg 3% 77% 10.8 times less than AlmondAlmond
Sugar 1.67g N/A 61% 5.4 times less than Coca-ColaCoca-Cola
Fiber 0.5g 2% 56% 4.8 times less than OrangeOrange
Copper 0.04mg 5% 84% 3.5 times less than ShiitakeShiitake
Zinc 0.2mg 2% 85% 31.6 times less than BeefBeef
Starch 0.83g 0% 96% 18.4 times less than PotatoPotato
Phosphorus 24mg 3% 87% 7.6 times less than Chicken meatChicken meat
Sodium 2mg 0% 96% 245 times less than White BreadWhite Bread
Vitamin A 105IU 2% 42% 159.1 times less than CarrotCarrot
Vitamin A RAE 5µg 1% 57%
Vitamin E 0.03mg 0% 92% 48.7 times less than KiwifruitKiwifruit
Selenium 0.3µg 1% 92%
Manganese 0.08mg 3% 63%
Vitamin B1 0.03mg 2% 84% 9.9 times less than Pea rawPea raw
Vitamin B2 0.03mg 3% 86% 3.9 times less than AvocadoAvocado
Vitamin B3 0.1mg 1% 92% 97.7 times less than Turkey meatTurkey meat
Vitamin B5 0.26mg 5% 77% 4.4 times less than Sunflower seedSunflower seed
Vitamin B6 0.04mg 3% 83% 3 times less than OatOat
Vitamin B12 0µg 0% 100% N/APork
Vitamin K 16.4µg 14% 48% 6.2 times less than BroccoliBroccoli
Folate 7µg 2% 72% 8.7 times less than Brussels sproutBrussels sprout
Trans Fat 0g N/A 100% N/AMargarine
Saturated Fat 0.04g 0% 88% 159.3 times less than BeefBeef
Monounsaturated Fat 0.01g N/A 94% 1959.8 times less than AvocadoAvocado
Polyunsaturated fat 0.03g N/A 92% 1474.2 times less than WalnutWalnut
Tryptophan 0.01mg 0% 97% 61 times less than Chicken meatChicken meat
Threonine 0.02mg 0% 97% 37.9 times less than BeefBeef
Isoleucine 0.02mg 0% 97% 43.5 times less than Salmon rawSalmon raw
Leucine 0.03mg 0% 97% 83.8 times less than TunaTuna
Lysine 0.03mg 0% 97% 15.6 times less than TofuTofu
Methionine 0.01mg 0% 97% 16 times less than QuinoaQuinoa
Phenylalanine 0.02mg 0% 97% 35.2 times less than EggEgg
Valine 0.02mg 0% 97% 92.2 times less than Soybean rawSoybean raw
Histidine 0.01mg 0% 97% 74.9 times less than Turkey meatTurkey meat
Fructose 0.87g 1% 87% 6.8 times less than AppleApple
Omega-3 - EPA 0g N/A 100% N/ASalmon
Omega-3 - DHA 0g N/A 100% N/ASalmon
Omega-3 - DPA 0g N/A 100% N/ASalmon
Omega-6 - Eicosadienoic acid 0g N/A 100%

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Nutrition Facts
___servings per container
Serving Size ______________
Amount Per 100g
Calories 15
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat g
Cholesterol 0mg
Sodium 2mg
Total Carbohydrate 4g
Dietary Fiber 1g
Total Sugars g
Includes ? g Added Sugars
Protein 1g
Vitamin D 0mcg 0%

Calcium 16mg 2%

Iron 0mg 0%

Potassium 147mg 4%

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Health checks

Low in Cholesterol
 ⓘ Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
No Trans Fats
 ⓘ Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Low in Saturated Fats
 ⓘ Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Low in Sodium
 ⓘ Increased sodium consumption leads to elevated blood pressure.
Low in Sugars
 ⓘ While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.

Cucumber nutrition infographic

Cucumber nutrition infographic
Infographic link


All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.


Data provided by should be considered and used as information only. Please consult your physician before beginning any diet.