SELECTION | STORAGE | NUTRITION | IDEAS | RECIPES | HANDOUTS | VIDEOS
Cucumbers originated in India thousands of years ago. Cucumbers come in several varieties which can be used for different purposes. Some varieties are usually pickled while others are eaten raw.
HOW DO I MAKE A GOOD SELECTION?
Choose firm cucumbers with a dark green color. Avoid if there is a bulge in the middle of the cucumber or if there are soft spots.
WHAT IS THE PROPER STORAGE?
Store unwashed cucumbers in a plastic bag in the refrigerator for up to one week.
WHY SHOULD I EAT THIS?
Cucumbers contain water to help keep you hydrated. Cucumbers also have fiber, which helps maintain bowel function. Potassium is a mineral found in cucumbers which helps regulate fluid balance and muscle contractions. Vitamin C is in cucumbers, which helps heal cuts and wounds.
HOW COULD I USE THIS?
- Add to a sandwich or whole wheat wrap
- Try cucumbers on a salad
- Use cucumbers in a gazpacho
- Add cucumbers to a coleslaw
- Make your own tzatziki dip
- Add to a quinoa, brown rice or whole grain pasta salad
- Cut into slices or sticks and dip into hummus
Download Handouts & Recipe Cards
Check out these handouts and recipe cards. You can download and print these resources to use in your educational programs. The first page of each handout has general information about the produce item. The second page includes different recipe options. Recipe cards print 4 recipes per page. The first page includes the photo of the recipe and the second page includes ingredients and directions.
Videos
Check out this video on cucumbers. It features a recipe demonstration on Tomato and Cucumber Salad!
Source:
- Fruit and Veggie Fact Sheets, UNL Nutrition Education Program
- Seasonal Produce Guide - Cucumbers, SNAP-Ed Connection
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