| The
rounded oblong deep green tinge of cucumbers conjures the taste
of a flavorless, crunchy vegetable. They can be sliced for tzatziki
sauce, diced and sprinkled on gyros or even pickled. The history,
nutritional value and cultivation of cucumbers are quite compelling.
Review these facts on the renowned cucumber:
- Cucumbers, firm
and deep green in hue are the best ones to buy.
- Cucumber yellow
in color represent an over ripened one.
- Shriveled up cucumbers
are old and should be discarded (because they are messy).
Food tip: To liven
up bland hors d'oeuvres, use a patterned peeler to remove the
skin, then top with a mixture of crab salad, smoked salmon or
artichoke dip. To give the hors d'oeuvre a fancy appearance
place a slice of lettuce on top of the first layer of dip, then
add another dab of the topping. Finish with a sprinkle of dill.
- Cucumbers are so
light and tasty that they are diet-friendly and can be consumed
in abundance
-If you were to consume
a whole cup of cucumber slices, it would be equivalent to eight
calories, zero fat grams and 1.8 grams of carbohydrates.
- Cucumbers have
approximately more than 10 percent of the recommended daily
value of vitamin C
- Believe it or not,
cucumbers are loaded with other nutritional vitamins and minerals.
For instance, cucumbers have a five percent of vitamin A, 4
percent of folacin and include complex B-vitamins (B-2, B-6
and B-3), potassium, zinc, 1, calcium and iron.
- To avoid the dangers
of ingesting pesticides, select cucumbers that are not shiny
and do not have a waxy coat
Weight loss recipe:
As an alternative to a basic salad, make a Greek salad with
romaine lettuce, wedges of cucumbers, red onion, tomatoes and
green pepper topped with feta cheese and Mediterranean olives. |
