Ingredient Spotlight—Cucumbers: Cucumis sativus
This vegetable is a member of the Cucurbitaceae family. It is a popular vegetable used worldwide, and in this section we will review the scientific information and health benefits afforded by its consumption.
Benefits:
Cucumber, which is part of a Mediterranean diet, is rich in phytonutrients, antioxidants, anti-inflammatory, anti-diabetic, and anti-cancer properties.
Cucumbers are also rich in flavones, isoflavones, tannins, polyphenols, and other nutrients that are beneficial to health. They are a source of cucurbitacins, cucumerins A and B, and other phytonutrients. The cucurbitacins may play a role in their antitumor effects through their antiproliferative properties. The same agent may also offer hepatoprotective, antibacterial, and antihelminthic properties.
The cucumber seeds contain flavonoids, tannins, saponins, and steroids. The cucumber leaves are also rich in flavonoids.
Cucumbers have a very high water content of about 96.4%, 0.4% protein, 2.8% carbohydrates, 0.1% fat, and minerals. They also contain enzymes, ascorbic acid, and lactic acid in the pulp and peel that demonstrate antioxidant effects. They are used extensively in salads and are a low-calorie food. They also have cleansing properties that can aid in the excretion of toxins and debris from our bodies.
The juice of cucumbers has been used to calm irritated skin, especially the pain of sunburns.
From the above discussion, you can see that cucumbers can be viewed as a functional food and is a beneficial addition to our diets. As always, I pray that you keep your health in center focus and live long and strong!
