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Kalorienanzahl in einer Gurke – eine wertvolle Versorgung mit Wasser
Gemüse
Kalorienzufuhr
Laura Schneider
Autor
2026-03-25
Datum
2 Min. Lesezeit
article.read_time
5
Kapitel
Die Gurke ist ein Gemüse, das das ganze Jahr über verzehrt wird, sowohl frisch als auch in Form von eingelegten Gurken. Sie wird vor allem als Bestandteil von Salaten und rohen Gemüsen verwendet, was den Gerichten eine erfrischende und feine Geschmacksnote verleiht. Was also verbirgt sich in ihrem Inneren?
Minuscule nutritional content
The cucumber is characterized by an incredibly low amount of energy (a mere 14 kcal per 100 g) and nutrients. Therefore, it is the perfect product for individuals who wish to lower their body weight. The nutritional content of 100 g of cucumber is as follows: - energy value: 14 kcal, - protein: 0.7 g, - fat: 0.1 g, - total carbohydrates: 2.9 g, - dietary fiber: 0.5 g.
Nutritional constituents, including vitamins and minerals, found in cucumbers
Cucumbers contain minor quantities of regulatory constituents such as potassium, calcium, sodium, iodine, phosphorus, magnesium, iron, zinc, vitamin C, folic acid, vitamin K, or pro-vitamin A.
Abundant source of moisture
The cucumber is distinguished by an exceptionally high moisture content, which constitutes 95% of its mass. It is an excellent choice on hot days when the demand for fluids rapidly increases. Moisture is indispensable for life, yet we often overlook its provision in sufficient quantity. Moisture participates in numerous processes that occur in the human body, including: – the transportation of regulators, nutrients, and other essential substances throughout the body; – the regulation of body temperature; – the elimination of metabolic products and toxic compounds.
Pickled cucumbers - health benefits
Pickling is a commonly employed method of preserving cucumbers, and the table below illustrates the differences in nutritional value between the pickled cucumber and its fresh counterpart.
Nutritional value per 100 g of pickled cucumber and fresh cucumber
Source: Red D., Durable without preservatives, Gastronomic Review 2011, 65(1011), 67. Pickled cucumbers are deemed a functional food, mainly due to the content of beneficial strains of bacteria. The most recognized probiotic strains belong to the Lactobacillus family. These valuable microorganisms function similarly to antibiotics, eliminating pathogenic bacteria, and reinforce the immune system, thereby enhancing the overall immunity of the organism. Additionally, they colonize the digestive tract, aiding its operation. They prevent constipation, alleviate diarrhea, and treat indigestion. Regular intake of pickled cucumbers can prevent anemia, as the contained lactic acid amplifies iron absorption in the digestive tract. However, individuals with hypertension should avoid these vegetables, as they contain a high sodium content.
