Choice pickle

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
Vitamins
Thiamine (B1) (2%) 0.027 mg
Riboflavin (B2) (3%) 0.033 mg
Niacin (B3) (1%) 0.098 mg
Pantothenic acid (B5)
(5%) 0.259 mg
Vitamin B6 (3%) 0.04 mg
Folate (B9) (2%) 7 μg
Vitamin C (3%) 2.8 mg
Vitamin K (16%) 16.4 μg
Trace metals
Calcium (2%) 16 mg
Iron (2%) 0.28 mg
Magnesium (4%) 13 mg
Manganese (4%) 0.079 mg
Phosphorus (3%) 24 mg
Potassium (3%) 147 mg
Sodium (0%) 2 mg
Zinc (2%) 0.2 mg
Other constituents
Water 95.23
Fluoride 1.3 µg
Units
μg = micrograms • mg = milligrams
IU = International units
Percentages are roughly approximated using US recommendations for adults.
SOURCE: USDA NUTRIENT DATABASE