Caloric Amount in a Cucumber – A Precious Source of Water
Laura Schneider
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Diets Premium Expert • 25.03.2026
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Scientifically reviewed by a clinical dietitian:
This article has been peer-reviewed for adherence to IŻŻ, WHO, and PTGiP clinical nutritional standards.
| Diets Premium Expert Laura Schneider | min read 2 min | Scientifically reviewed by a clinical dietitian 25.03.2026 |
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Key Takeaways
The cucumber is a vegetable that is consumed throughout the year, both fresh and in the pickled form. It is most commonly utilized as an ingredient in salads and raw vegetables, thereby imparting a refreshing and delicate flavor to dishes. So, what secrets lie within it?
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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.
Laura Schneider
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