September Pick of the Month: Cucumbers

Our pick of the month for September is the crunchy, refreshing cucumber.  Cucumbers, or cukes as they are sometimes called, are up to 96% water, making them an excellent source of hydration.   They are super low in calories: half a cup has only 8!


Cucumbers contain chemicals called lignans that have been shown to reduce the risk of heart disease and cancer.   While not as nutrient dense as some other vegetables due to the high water content, they are a good source of  vitamin C, an anti-oxidant, and vitamin K, an anti-inflammatory, as well as the heart-healthy mineral, potassium.

When buying cucumbers at the grocery store or market, you should choose bright medium to dark green fruits with no soft spots, wrinkling or yellowing.  The thin skinned varieties generally contain fewer seeds.

Conventionally grown cucumbers are in the top twelve vegetables and fruits that have been shown to have pesticide residue on the skin.  So while the skin is rich in fiber and chlorophyll,  you may want to peel conventionally grown cukes or choose organically grown.  The seeds are perfectly edible but can be easily removed if preferred.

Cucumbers store best under refrigeration.  Once a cucumber is cut, it should be placed in a tightly sealed container in the refrigerator and use within a day or two.

Fun Fact:   The saying “cool as a cucumber” is scientifically true.  Studies done have shown that the inside of a cucumber  growing in the field is as much as 20 degrees cooler than the outside air temperature. 


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