For a bold taste!
Cucumber has been cultivated for more than 6,000 years. Homeland of this species is the tropical and subtropical areas of India and the foothills of the Himalayas, where it still grows in the wild. Low in nutritional quality, it is more valued for its taste. Cucumbers accumulate 96 percent water or more.
- Cucumbers contain such beneficial minerals as potassium, calcium, iron, phosphorus, iodine and the essential vitamins: carotene, B2, B1, PP, pantothenic acid, B6 and C. Therefore, according to their curative properties, cucumbers are on a par with carrots, tomatoes, onions, and even citrus fruits;
- Cucumbers contain the following essential vitamins, albeit in small quantities: carotene, B2, B1, PP, pantothenic acid, B6, C, and others;
- Good cosmetic properties – cucumbers are widely used in skin-care products;
- Increase appetite, promote good digestion;
- Fresh cucumbers are useful in the treatment of stomach diseases (as a purgative);
- Promote the excretion of water from the human body, improve the function of liver, heart and kidneys;
- Fresh cucumber juice is used in the treatment of cough, catarrhus of the respiratory tract, and pain in the stomach and intestines.
In food, fresh cucumbers are used in raw condition, in the form of juice or as a salad ingredient. Cucumbers are used in the preparation of pickles, marinades, infusions and decoctions. Cucumbers are often applied for cosmetic purposes.
Pickled cucumbers are not recommended for people prone to obesity; they are detrimental in liver, heart and stomach diseases, as well as atherosclerosis.