There are hundreds of varieties of cucumber and dozens of colors. Cucumbers are a fruit, not a vegetable, as most people think. They are a good source of phytonutrients with antioxidant, anti-inflammatory, and anti-cancer benefits. The peel and seeds are the most nutrient-rich parts. Cucumbers are naturally low in calories, with only 16 calories in a cup. Eating cucumbers is a great way to stay hydrated, as they are 95% water. The phytonutrients inhibit growth of pancreatic cancer cells and lower risks of ovarian cancer. Topical application of cucumbers helps decrease swelling, irritation, and inflammation. Cucumbers contain antioxidants, including vitamin C, manganese, beta-carotene, and vitamin K (which helps with building bones and blood clotting). Fresh extracts from cucumber reduce free radicals. Eating a variety of fruits and vegetables reduces the risk of many health conditions. Pickling cucumbers is a good way to preserve them and prevent spoiling by soaking in salt, vinegar, dill, garlic, or lime.
Szalay, Jessie. “Cucumbers: Health Benefits & Nutrition Facts.” LiveScience, 28 May 2015. Web. 14 Jun 2015.