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Cucumber nutrition: glycemic index, calories, net carbs, diets

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 December 03, 2020
Education: General Medicine at YSMU


Cucumbers are one of the most widely spread vegetables in the world. They consist 95% 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, which is where the term “cool as a cucumber” originates.

In this article, we will gather everything important about this food: what exactly a cucumber consists of, what qualities it possesses, and its effects on the human organism.


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

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 95% of water, but what comprises the other 5%?

The nutritional facts are calculated for 100g of raw cucumbers with peel. To see the nutritional values of cucumber without peel, you can go to this page.

Macronutrients and Calories

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. A 100g has 3.63g of carbohydrates, of which 0.5g is dietary fiber, 2g is total sugars, and another gram is added sugars. All in all, 100g of cucumber contains 3.13g of net carbs.

Protein and Fats

Cucumbers are naturally very low in fats. A serving of cucumber contains less than 1g of fats. Cucumbers do not contain trans fats or cholesterol.

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

Macronutrients chart

4% 96%
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, like most fruits and vegetables, contain some principal vitamins. They are rich in vitamin C, vitamin A, and vitamin K. They also contain moderate or low amounts of vitamin E, vitamins B1, B2, B3, B5, B6, and B9 (folate).

Cucumbers 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 highest in calcium, manganese, and potassium. They also contain certain amounts of magnesium, copper, zinc, iron, phosphorus, choline, and selenium.

Cucumbers are 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%

Serving Size

The average serving size of a cucumber is half a cup in slices equal to 52g.

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 (1).


Cucumber is one of the most alkaline foods, due to compounds found within, called triterpenes. Because of this quality, it may also help regulate diseases that involve the immune system, as well as express anti-inflammatory qualities (2).

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

Health Impact

Cucumbers are a great source of hydration. Besides vitamins and minerals, they also contain essential phytochemicals, such as lignans, cucurbitacins and their derivatives, flavonoids, and other antioxidants. These phytochemicals give cucumbers many beneficial qualities.

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, as well as carotenoids, tannins, and lycopene, expressing significant antioxidant activity (3).

Studies have shown that yellow cucumbers express stronger antioxidant qualities when compared to green and white cucumbers (4).

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 is said to be due to the cucumber’s ability to decrease the amount of fluid that circulates the bloodstream, reducing the heart’s workload (5).

Cucumber also contains calcium, magnesium, potassium, and fiber, which is 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. Compounds that cucumbers are rich in, cucurbitacins have been studied to have a therapeutic role in the process of atherosclerosis by modifying lipoproteins (6).


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 (7).

Cucurbitacins have also expressed hypoglycemic and antihyperglycemic, antidiabetic qualities. The underlying mechanism for the antihyperglycemic effect is possibly the stimulation of insulin release and regulation of the liver’s glucose metabolism (8).

Another study showed that consumption of an increased dose of cucumbers demonstrates significant hypoglycemic and antidiabetic, as well as antihypertensive effects (8).

Cucumbers can also be efficiently used to decrease oxidative and carbonyl stress, protecting diabetic patients from complications (9).

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 (10).

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 (11).


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 the development of future anticancer drugs (12).

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 (6, 13).

Cucumber flowers, more specifically the ethyl acetate fraction of the cucumber flowers, have been proved to have significant anticancer effects on liver cancer by inducing apoptosis in human cancer cell lines (14).

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 (15).

Another study examined the antimicrobial effects of cucumber seed extracts and their effectiveness against Serratiamarcescens, E. coli, Streptococcus thermophilus, Fusarium oxysporum, and Trichoderma reesei (3).

The ethanol extract of Cucumis sativus has been demonstrated to possess some antifungal activities against Aspergillus niger, Candida albicans, and other fungi (16).

Cucumbers have also been studied to have antacid, carminative, hepatoprotective, wound healing effects, and some activity against ulcerative colitis (3).


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 also allergic to cucumbers. One of these allergies includes hypersensitivity to ragweed (17). Cross-reactivity between cucumbers and timothy grass, rye, and ambrosia has also been found (18).

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 the drug 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) or 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 (19).


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

When fermenting or pickling cucumbers, safety measures must be applied to avoid foodborne illnesses. The recipe portions must be followed, and it is advised to avoid homemade vinegar or vinegar with unknown acidity. There must be enough acidity in the mixed product to avoid the growth of Clostridium botulinum bacteria that can cause severe food poisoning (20).

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

Storing, Keeping, and Conservation

The correct storing of a cucumber is 10 to 14 days at 50˚F (10˚C) to 55˚F (13˚C) with 95% humidity (21). Cucumbers should not be left out at room temperature for too long as it may cause cucumbers to wilt and become limp.

Cucumbers in Diets

Keto One half-cup serving of cucumbers contains only 3g of net carbs, so cucumbers can fit into a keto diet.
DASH Cucumbers 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 (5).
Atkins Cucumbers 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 for cucumbers. You are encouraged to eat fresh low-carb vegetables in every phase of the diet (22).
Mediterranean Fruits and vegetables are an essential part of the Mediterranean diet. Cucumbers definitely fit this diet.
Paleo You can add cucumbers to almost any meal on the paleo diet (23).
Vegan/ Vegetarian/ Pescetarian Cucumbers are plant-based; therefore, they fit vegan, vegetarian, and pescetarian diets.
Dukan You 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 (24).
Intermittent Fasting Cucumbers 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 it is low in calories and is a good source of hydration.
Low Fat & Low Calorie In 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 Carb Cucumbers only contain 4g of carbohydrates per 100g. They fit in a low-carb diet.
Anti Inflammatory Cucumbers are rich in phytonutrients that potentially possess anti-inflammatory effects. In addition, cucumbers are alkaline foods (2). For these reasons, they fit into the anti-inflammatory diet.
BRAT Cucumbers can be used in the BRAT diet since they are a great hydration source and are easy to digest.

Cucumber Varieties

Over the years, the domestication of cucumbers has led to the formation of numerous cucumber cultivars. Cucumber varieties differ from each other 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 the cucumbers 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 elongate the 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), 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 (25).


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 a distinctive fruit stem and short spikes. Their color ranges from yellow to green, and they can be pickled as well.


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 in accordance with 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, which gives cucumbers their bitter taste.


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


Japanese cucumbers are usually seedless, burpless, slender, and quite 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 cucumber resembles an apple by its 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 actually a cucumber but a cultivar of muskmelon. However, it does look and taste 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), which is also often called wild cucumber. From India, cucumbers 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 (26).

Bitterness in Cucumbers

The bitter taste of cucumbers is associated with the formation of compounds called cucurbitacins (terpenoid compounds). Usually, this compound does not accumulate equally in the whole fruit, and it is more likely to concentrate in the stem and under the peel.

The bitterness of cucumbers varies depending on the year and location. The growing conditions of cucumber decide the production amount of an enzyme, called elaterase, that breaks down the cucurbitacins, making the cucumbers less bitter. 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 (27).

In order 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.

Peeling the cucumber and removing the stem ends of the cucumber will usually eliminate the bitter taste (27).


From the year 1998 to 2013, there have been ten outbreaks associated with cucumbers in the United States. During these outbreaks, 483 people became ill, and eight were hospitalized (25).

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

Another severe outbreak in the United States took place in 2015. This time the outbreak was associated with a different serotype of Salmonella. During this, 907 people were infected, out of which 204 were hospitalized with six fatal outcomes. Once again, the contamination was associated with distributors and not domestically produced cucumbers (25).

Consumption and Production

Cucumber plants naturally thrive in both temperate and tropical environments, and for this reason, have been widely cultivated worldwide. At present, 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 (29).

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. When it comes to 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 (25).


  1. Glycemic Index of Some Traditional Fruits in Jamaica
  18. Pollen-associated food allergies
  22. List of 8 Low Carb Vegetables & Fruits
Article author photo Victoria Mazmanyan
Education: General Medicine at YSMU
Last updated: December 03, 2020

Important nutritional characteristics for Cucumber

21 (low)
Insulin index ⓘ
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)
66% Vitamin C
60% Cryptoxanthin, beta
58% Vitamin A
58% Carotene, alpha
52% Vitamin K
Explanation: The given food contains more Vitamin C than 66% of foods. Note that this food itself is richer in Vitamin C than it is in any other nutrient. Similarly, it is relatively rich in Cryptoxanthin, beta, Vitamin A, Carotene, alpha, and Vitamin K.

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%

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%

Fat type information

0.037% 0.005% 0.032%
Saturated Fat: 0.037 g
Monounsaturated Fat: 0.005 g
Polyunsaturated fat: 0.032 g

Carbohydrate type breakdown

0.83% 0.76% 0.87%
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

Fiber content ratio for Cucumber

1.67% 0.5% 1.46%
Sugar: 1.67 g
Fiber: 0.5 g
Other: 1.46 g

All nutrients for Cucumber per 100g

Nutrient DV% In TOP % of foods Value Comparison
Net carbs N/A 62% 3.13g 17.3 times less than Chocolate Chocolate
Protein 2% 89% 0.65g 4.3 times less than Broccoli Broccoli
Fats 0% 91% 0.11g 302.8 times less than Cheese Cheese
Carbs 1% 64% 3.63g 7.8 times less than Rice Rice
Calories 1% 98% 15kcal 3.1 times less than Orange Orange
Starch 0% 96% 0.83g 18.4 times less than Potato Potato
Fructose 1% 87% 0.87g 6.8 times less than Apple Apple
Sugar N/A 61% 1.67g 5.4 times less than Coca-Cola Coca-Cola
Fiber 2% 56% 0.5g 4.8 times less than Orange Orange
Calcium 2% 61% 16mg 7.8 times less than Milk Milk
Iron 4% 86% 0.28mg 9.3 times less than Beef Beef
Magnesium 3% 77% 13mg 10.8 times less than Almond Almond
Phosphorus 3% 87% 24mg 7.6 times less than Chicken meat Chicken meat
Potassium 4% 71% 147mg Equal to Cucumber Cucumber
Sodium 0% 96% 2mg 245 times less than White Bread White Bread
Zinc 2% 85% 0.2mg 31.6 times less than Beef Beef
Copper 5% 84% 0.04mg 3.5 times less than Shiitake Shiitake
Vitamin A 2% 42% 105IU 159.1 times less than Carrot Carrot
Vitamin E 0% 92% 0.03mg 48.7 times less than Kiwifruit Kiwifruit
Vitamin D 0% 100% 0µg N/A Egg
Vitamin C 3% 34% 2.8mg 18.9 times less than Lemon Lemon
Vitamin B1 2% 84% 0.03mg 9.9 times less than Pea Pea
Vitamin B2 3% 86% 0.03mg 3.9 times less than Avocado Avocado
Vitamin B3 1% 92% 0.1mg 97.7 times less than Turkey meat Turkey meat
Vitamin B5 5% 77% 0.26mg 4.4 times less than Sunflower seed Sunflower seed
Vitamin B6 3% 83% 0.04mg 3 times less than Oat Oat
Folate 2% 72% 7µg 8.7 times less than Brussels sprout Brussels sprout
Vitamin B12 0% 100% 0µg N/A Pork
Vitamin K 14% 48% 16.4µg 6.2 times less than Broccoli Broccoli
Tryptophan 0% 97% 0.01mg 61 times less than Chicken meat Chicken meat
Threonine 0% 97% 0.02mg 37.9 times less than Beef Beef
Isoleucine 0% 97% 0.02mg 43.5 times less than Salmon Salmon
Leucine 0% 97% 0.03mg 83.8 times less than Tuna Tuna
Lysine 0% 97% 0.03mg 15.6 times less than Tofu Tofu
Methionine 0% 97% 0.01mg 16 times less than Quinoa Quinoa
Phenylalanine 0% 97% 0.02mg 35.2 times less than Egg Egg
Valine 0% 97% 0.02mg 92.2 times less than Soybean Soybean
Histidine 0% 97% 0.01mg 74.9 times less than Turkey meat Turkey meat
Cholesterol 0% 100% 0mg N/A Egg
Trans Fat N/A 100% 0g N/A Margarine
Saturated Fat 0% 88% 0.04g 159.3 times less than Beef Beef
Monounsaturated Fat N/A 94% 0.01g 1959.8 times less than Avocado Avocado
Polyunsaturated fat N/A 92% 0.03g 1474.2 times less than Walnut Walnut

Check out similar food or compare with current


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


The source of all the nutrient values on the page (excluding the main article and glycemic index text the sources for which are presented separately if present) is the USDA's FoodCentral. 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.