Nutritional profile

Cucumbers are very low in calories and very high in water. USDA FoodData Central data show that they provide some vitamin K and small amounts of potassium and fiber, especially when the peel is eaten. Compared with denser vegetables, they are light in both calories and total nutrients.

In the kitchen

Cucumbers are used raw in salads, sandwiches, grain bowls, and snack plates, and they are also widely pickled. They can be sliced, diced, shaved, or smashed for salads and relishes. Seedless types are common for fresh eating because they have a thinner skin and milder seeds.

Choosing & preparing

Choose cucumbers that are firm, straight, and evenly colored, without shriveling or soft spots. Thin-skinned cucumbers usually need less peeling. Rinse well, and peel only if the skin is thick or waxed.

Flavor pairings

Cucumbers pair well with dill, yogurt, vinegar, mint, lemon, tomatoes, onions, and feta. They also balance spicy foods well because of their crisp, watery texture.

Tips

Salted cucumber slices release water, which can keep salads and dips from getting thin. Very mature cucumbers may have larger, tougher seeds that are worth scooping out. Use trimmings in infused water or cold soups.

General food-composition information based on USDA FoodData Central. This is not medical or dietary advice; for personal guidance, consult a registered dietitian or your doctor. Page updated Aug 4, 2026.