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Fruit & vegetables

Cucumber

Cucumber nutrition per 100 g, based on the raw edible portion. Values vary naturally by variety and freshness.

Nutrition per100 g
15kcal
65 kJ

DETAILED OVERVIEW

Nutrition facts

Macros

Protein0.7 g
1% RI*
Carbohydrates3.6 g
1% RI*
Fat0.1 g
0% RI*
Saturated fat0.0 g
0% RI*
Fibre0.5 g
2% RI*
Sugars1.7 g
2% RI*

Vitamins

Vitamin C2.8 mg
3% RI*
Vitamin E0.0 mg
0% RI*
Vitamin K16.4 µg
22% RI*
Vitamin B60.0 mg
3% RI*
Folate7.0 µg
4% RI*

Minerals

Calcium16.0 mg
2% RI*
Iron0.3 mg
2% RI*
Magnesium13.0 mg
3% RI*
Phosphorus24.0 mg
3% RI*
Potassium147.0 mg
7% RI*
Sodium2.0 mg
0% RI*

* Reference intake for an average adult. Values may vary by variety, producer and preparation.

GOOD TO KNOW

The whole story
behind cucumber

Nutrition is rarely simply “good” or “bad”. Here is the balanced picture to help you decide what fits your diet.

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THE UPSIDE

Why it can be a great choice

  • Provides only 15 kcal per 100 g, adding volume to meals with relatively little energy.
  • Its high water content can help add volume and hydration to meals.
  • Using it in varied meals can increase vegetable intake and dietary variety.
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THE DOWNSIDE

What to keep in mind

  • Raw portions may cause digestive discomfort in sensitive people; cooking often improves tolerance.
  • Nutrient values vary by variety, freshness and cooking method.
  • It should complement, not replace, a varied diet with adequate protein, fats and other food groups.