According to the United States Department of Agriculture (USDA) National Nutrient Database, 1 cup of raw sliced cucumber with peel, weighing around 52 grams (g) contains:
- 49.52 g of water
- 8 calories
- 0.34 g of protein
- 0.06 g of fat
- 1.89 g of carbohydrate, including 0.9 g of fiber and 0.87 g of sugar
- 8 milligrams (mg) of calcium
- 0.15 mg of iron
- 7 mg of magnesium
- 12 mg of phosphorus
- 76 mg of potassium
- 1 mg of sodium
- 1.5 mg of vitamin C
- 4 micrograms (mcg) of folate
It also contains thiamin, riboflavin, niacin, vitamin B-6, and vitamin A.
One cup of cucumber provides around 11 percent of the daily allowance for vitamin K.
Cucumbers also contain lignans. Research suggests that these may decrease the risk of cardiovascular disease and several types of cancer.
The type of cucumber most commonly available is the hothouse or so-called English cucumber. It is large, with a dark green skin, and few or no seeds.
Other types include:
Armenian, or snake cucumbers: These are long, and twisted. The skin is thin and dark green with pale furrows. These are often used for pickling.
Japanese cucumbers: These are dark green and narrow. The skin is thin with small bumps on it. They can be eaten whole.
Kirby cucumbers: These are often used for dill pickles. They have thin skin and small seeds, and they are crispy.
Lemon cucumber: These are around the size of a lemon, with pale skin. The taste is sweet and delicate.
Persian cucumbers: These are shorter and fatter than the hothouse cucumber. They are crunchy to eat.
Wild cucumber, or Echinocystis lobata, is a fast-growing plant that is native to North America. Gardeners generally see it as a weed. It is not edible.