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Cucumbers

Long ago cucumber had a reputation as a beauty aid especially for keeping the skin white. Now that white skin is considered fashionable (and healthier) again, perhaps there will be a resurgence in using cucumbers in this manner! It’s effectiveness as a soothing, cooling eye pack is much better known these days. The skin of cucumbers contain a high percentage of the form Vitamin A, known as carotene, so wash well but do not peel for extra goodness.Cucumber photo

Types

Standard cucumber
Mini-cucumbers

Areas Grown

Primarily North County Dublin and eastern seaboard counties.

Nutritional Value/ 100 grams Cucumber, raw - not peeled

Water

96.4 grams

Protein

0.7 grams

Fat

0.1 grams

Carbohydrates

1.5 grams

Vitamin C

2 milligrams

Vitamin A

60 micrograms

Folate

9 micrograms

Iron

0.3 milligrams

Dietary Fibre

0.6 grams

Energy Value K cals

10 40 KJ

How to Store

Store cucumbers in the vegetable drawer section of the fridge, they are not suited to intense cold. Alternatively, place them stem end down in a glass of cold water with the cut end covered with foil. Keep the glass in a cool place away from strong light. Because of their high water content, cucumbers do not freeze satisfactorily. Although it is possible to freeze them in made-up dishes such as soups.

How to Cook

Cucumbers are generally used as a salad ingredient, a garnish or sandwich filling. Stuffed for baking or stewing, they can be treated in the same way as marrows or courgettes. They can also be peeled, sliced thickly, dipped in coating batter and deep-fried. Cucumber soup can be served hot or cold while grated cucumber mixed with natural yoghurt or sour cream makes an excellent dressing.