Vegetables

Cucumber Nutrition Facts

Cucumber is a vegetable whose variety, edible portion, and raw or cooked state affect its composition. It provides potassium.

Calories16

Protein0.6 g

Carbs3 g

Fat0.2 g

ProteinCarbsFat

Nutrition for 100 g

Calories16 kcal

Protein0.6 g

Total Fat0.2 g

Carbohydrates3 g

Fiber0.5 g

Sodium2 mg

Total Sugars1.67 g

Source: USDA FoodData Central, record 2346406

Nutrients

Full nutrient profile

Proximates

Water95.87 g

Nitrogen0.1 g

Protein0.625 g

Total lipid (fat)0.1775 g

Ash0.375 g

Carbohydrates

Carbohydrate, by difference2.9525 g

Sugars, Total1.67 g

Sucrose0.03 g

Glucose0.76 g

Maltose0.01 g

Galactose0 g

Fiber, total dietary0.5 g

Starch0.83 g

Fructose0.87 g

Lactose0 g

Minerals

Calcium, Ca16.34 mg

Iron, Fe0 mg

Magnesium, Mg10.11 mg

Phosphorus, P23.23 mg

Potassium, K169.6 mg

Sodium, Na1.515 mg

Zinc, Zn0.204 mg

Copper, Cu0.06299 mg

Manganese, Mn0.08488 mg

Molybdenum, Mo3.723 ug

Fluoride, F1.3 ug

Selenium, Se0.3 ug

Vitamins and other components

Biotin0.9625 ug

Vitamin K (phylloquinone)24 ug

Vitamin K (Dihydrophylloquinone)0 ug

Vitamin K (Menaquinone-4)0 ug

Folic acid0 ug

Vitamin D (D2 + D3), International Units0 iu

Folate, DFE7 ug

Betaine0.1 mg

Choline, total6 mg

Vitamin A, IU105 iu

Vitamin A, RAE5 ug

Folate, food7 ug

Retinol0 ug

Vitamin B-120 ug

Vitamin B-12, added0 ug

Vitamin E, added0 mg

Vitamin E (alpha-tocopherol)0.03 mg

Lutein + zeaxanthin23 ug

Tocopherol, beta0.01 mg

Tocopherol, gamma0.03 mg

Tocotrienol, alpha0.04 mg

Tocotrienol, beta0 mg

Niacin0.098 mg

Pantothenic acid0.259 mg

Vitamin B-60.04 mg

Cryptoxanthin, beta26 ug

Lycopene0 ug

Tocopherol, delta0 mg

Tocotrienol, gamma0 mg

Tocotrienol, delta0 mg

Vitamin C, total ascorbic acid2.8 mg

Thiamin0.027 mg

Riboflavin0.033 mg

Folate, total7 ug

Carotene, beta45 ug

Carotene, alpha11 ug

Vitamin D (D2 + D3)0 ug

Lipids

SFA 4:00 g

SFA 6:00 g

SFA 10:00 g

SFA 16:00.028 g

SFA 18:00.005 g

SFA 20:00 g

MUFA 18:10.005 g

PUFA 18:20.028 g

PUFA 18:30.005 g

PUFA 20:40 g

PUFA 18:40 g

MUFA 20:10 g

MUFA 22:10 g

Fatty acids, total monounsaturated0.005 g

Fatty acids, total polyunsaturated0.032 g

SFA 15:00 g

PUFA 20:2 n-6 c,c0 g

PUFA 20:30 g

SFA 17:00 g

SFA 24:00 g

MUFA 17:10 g

MUFA 15:10 g

Fatty acids, total saturated0.037 g

SFA 8:00 g

SFA 12:00 g

SFA 14:00.005 g

PUFA 22:6 n-3 (DHA)0 g

SFA 22:00 g

MUFA 14:10 g

MUFA 16:10 g

PUFA 20:5 n-3 (EPA)0 g

PUFA 22:5 n-3 (DPA)0 g

Fatty acids, total trans0 g

Cholesterol0 mg

Phytosterols14 mg

Amino acids

Tryptophan0.005 g

Threonine0.019 g

Methionine0.006 g

Phenylalanine0.019 g

Tyrosine0.011 g

Alanine0.024 g

Glutamic acid0.196 g

Glycine0.024 g

Proline0.015 g

Isoleucine0.021 g

Leucine0.029 g

Lysine0.029 g

Cystine0.004 g

Valine0.022 g

Arginine0.044 g

Histidine0.01 g

Aspartic acid0.041 g

Serine0.02 g

Other bioactive components

Alcohol, ethyl0 g

Caffeine0 mg

Theobromine0 mg

Interesting fact

Salt Moves In Fast

Put a cucumber in brine and it does not stay a cucumber for long: USDA research found that 95% of the salt movement into the fruit happened within the first 70 hours, with the brine and the cucumber close to equilibrium by 150 hours.

Source: USDA Agricultural Research Service

Practical guidance

How to choose and store Cucumber

How to choose

Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.

Storage

Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.

100 g

P 1gC 3.5gF 0.2g

Put the numbers to work

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