Cucumber
The cucumber, native to Asia, has been cultivated for thousands of years and plays a traditional, important role in Mediterranean, Middle Eastern, and East Asian cuisines. It is also widely popular in Europe and our country, especially during the summer months, thanks to its refreshing, water-rich fruit, which is excellent for hydration. Its calorie content is extremely low, yet it is rich in hydrating and digestion-supporting properties. Due to its high content of vitamin C, potassium, and antioxidants, it is a favorite in health-conscious diets.
Cucumber is most commonly consumed raw, in salads, sandwiches, or as an ingredient for cold soups, pickles, or refreshing beverages. With its neutral flavor and crunchy texture, it easily pairs with other ingredients, making it a versatile vegetable in modern cuisine worldwide.
Cucumber
The cucumber is easily recognizable by its elongated, slightly curved shape and smooth, green skin, which it gets its name from, resembling a slender snake. Beneath the skin, it has light green, crunchy flesh and small, few seeds. Due to its mild, refreshing flavor and high water content, it is an incredibly refreshing vegetable that is excellent when eaten raw. Its low sugar and calorie content make it a popular ingredient in diets, salads, cold platters, and sandwiches. It can be eaten with or without its skin, sliced thinly or cut into chunks, making it a versatile addition to daily meals.
