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Cucumber - nutritional value, therapeutic properties, recipes
Table of Contents
1. Several words about the zucchini
Zucchini is a botanical variety of the common pumpkin. Its origins trace back to Mexico and South America, but it was introduced to Poland from Italy. There are many varieties of zucchini, which differ from each other in appearance, shape, and taste. Depending on the variety, zucchini can have a dark green or yellow color. It can reach a length of up to 40 cm, but it is best to harvest it when it reaches about 20 cm, as its taste is then at its best. Zucchini is increasingly being grown in Polish gardens. It is worth planting it in fertile, humus-rich soil and ensuring it has access to water. It is worth mentioning that it is also resistant to pests and diseases, which is why regular spraying with chemical substances is not required.2. Cucumber possesses nutritional value
Cucumber is a light-processed vegetable with a mild flavor. 100 g of raw cucumber provides about 16 calories, 1.2 g of protein, 0.1 g of fat, 3.1 g of carbohydrates and 1 g of fiber. Cucumber is also a very good source of mineral ingredients - 100 g contains: calcium - 16 mg, iron - 0.4 mg, magnesium - 18 mg, phosphorus - 38 mg, potassium - 261 mg, sodium - 8 mg, zinc - 0.3 mg. Particular attention should also be paid to the content of vitamins in cucumbers, including: vitamin C - 18 mg, vitamin B1 - 0.05 mg, vitamin B2 - 0.09 mg, vitamin B3 - 0.45 mg, vitamin B6 - 0.16 mg, folic acid - 24 µg, vitamin E - 0.12 mg, vitamin K - 4.3 µg, vitamin A - 200 IU.3. Cucumber – Effects on the Body
Cucumber boasts numerous health benefits due to its high vitamin and mineral content, including: – an alkalizing effect that prevents the body from acidifying; – a positive impact on digestive processes; – supports proper nervous system function; – a diuretic action that accelerates the elimination of toxins from the body; – enhances blood clotting; – contains lutein, which promotes vision and prevents the development of yellow spot degeneration; – prevents water retention in the body thanks to its high potassium content; – aids in restoring the body's acid-base balance; – supports brain function; – exhibits antioxidant properties, contributing to the removal of free radicals; – supports tissue growth and regeneration; – facilitates iron absorption; – boosts the immune system and accelerates the fight against infections; – helps maintain healthy teeth and gums; – prevents the occurrence of cancerous changes, particularly in the stomach, pancreas, large intestine, and oral cavity; – supports the treatment of stomach and duodenal ulcers; – accelerates the healing of heartburn and gastric acid; – may reduce stress symptoms and consequences; – has a positive impact on skin, hair, and nails; – recommended for pregnant women due to its folic acid content, which is essential for fetal development.4. Utilization of cucumbers
Cucumbers are highly popular primarily in Europe, being low-calorie vegetables with a high nutritional value. The primary advantage of cucumbers is their flavor, which makes their use in the kitchen very versatile. They can be served in numerous forms such as raw, fried, roasted, steamed, and cooked. Cucumbers are used to prepare various dishes, including soups, main courses, sauces, salads, cocktails, desserts, and marinades. Even cucumber flowers are edible and valued for their taste, although they are less accessible than the fruit itself. Due to their low energy value, cucumbers are an excellent choice for those on a weight-loss diet, providing a healthy alternative to unhealthy snacks. Thanks to their low glycemic index, cucumbers are also recommended for people with diabetes. Cucumbers can be consumed by pregnant women and breastfeeding mothers, but it is advisable to prepare them in a light and easy-to-digest manner, avoiding frying.5. The squash is intriguing
The word zucchini comes from the Italian word zucchina, which means "small cauliflower". Zucchini and cabbage are exactly the same vegetable, they only differ in their stage of maturity. Young zucchinis should not be picked from the skin, it is worth getting rid of the older fruit because it is then dry and also healthy. Zucchini roots can reach a length of up to two meters. In other countries in Europe, it is very popular to eat the flowers of zucchini. They can be filled, fried, baked, and in any version they taste equally good. Unfortunately, their availability in Poland is not great and if we do come across them, their price is usually high. Fresh seeds of zucchini are also suitable for consumption and contain, like melon seeds, anticancer substances. One of the biggest advantages of zucchini is that it does not accumulate heavy metals.6. The formulation for the cucumber refrigerator
A cucumber cooler forms an excellent concept for a quick meal during hot, summer days. This prepared soup is characterized by lightness, serves as a storehouse of vitamins and microelements, thus allowing it to exhibit a range of health-promoting features.7. Ingredients:
– 1 courgette, 300 g, – 1 greenhouse cucumber, 180 g, – 2 potatoes with garlic, 10 g, – yoghurt produced naturally, 300 ml, – Greek yoghurt, 300 ml, – 1 small branch of dill, 5 g, – 1 small branch of parsley, 5 g, – 2 teaspoons of olive oil, 20 g, – salt, – pepper.8. A method of preparing food
We wash the cucumber, pickles, cucumbers, and dill under running water. We cut them into small cubes, while the pickles and dill are sliced into small pieces. In the pot, we heat the oil, add a small slice of garlic, and then we add the cucumber, pickles and simmer for about 5 minutes. To the cooked vegetables we add Greek yogurt, natural yogurt, and vegetables, and season to taste. We store them in the refrigerator for about an hour and then serve them. Nutritional value for the entire serving: Energy 762,5 kcal, Protein 27,6 g, Fat 51,4 g, Carbohydrates 43 g, Fiber 4,5 g.
