This fruit, commonly known as a vegetable, has a low vitamin C concentration. A hundred grams of cucumber provide with approximately 10% of the daily recommended consumption of 60 mg/day. Vitamin C takes part in the suppression of nitrosamine, which has a demonstrated carcinogenic nature. Vitamin C can also give protection against several types of cancer and intensify the immunological functions. Cucumbers are free from fat and are low in calories and cholesterol. Among the substances inhibiting cancer occurring in cucumbers are phytochemicals sucha as phyto-sterols and terpenes.

Cucumber is a highly refreshing vegetable thanks to its water content, it has a low content of lipids, carbohydrates and proteins. The great vitamin C and B9 content is the most outstanding characteristic, along with its laxative properties and its capacity to relieve kidney disorders.

For a long time, cucumber has demonstrated its multiple qualities: it improves the absorption of proteins in food, it is a detoxicant and laxative, it relieves kidney and vesicular disorders, it embellishes skin and hair and it heals sunburns.

Cucumber contains up to 96% of water, it is highly refreshing but hardly nutritious. Its content in carbohydrates, proteins and lipids is very low. Vitamins also occur in low quantities, and the most outstanding are vitamin C and B9.

Characteristics per 100g
Energy (kcal)	11,73
Proteins (g)	0,70
Fats (g)	0,20
Carbohydrates (g)	1,90
Cholesterol (mg)	0,00
Fibre(g)	0,50

ARGUIÑANO, K. (2001). Verduras, hortalizas y legumbres. Guías de alimentación y nutrición. Debate y Asegarce, Barcelona. 255pp

Cucumbers may be indigestible if we eat large quantities of them. They must be chewed, otherwise they may cause intestinal disorders. It favours flatulence.