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    Kitchen Dictionary: cucumber


    Long cylindrical green-skinned fruit with edible seeds and soft white flesh. Smaller cucumbers (kirbys) are used for pickling. As they grow older, the seeds become more bitter and should be removed. English or hothouse cucumbers are very long with very thin skin and are virtually seedless. Cucumbers are often treated with approved waxes or oils to reduce water loss, reduce abrasion injury and enhance appearance. The inside of a cucumber can be up to 20 degrees F cooler than the outside temperature.

    plural: cucumbers


    Season: May - August

    How to select: Available year round with the peak season May to August. Look for smooth brightly-colored skin. An area of yellow or white on one side is fine, that is the side that touched the ground.

    How to store: Keep in a plastic bag in the refrigerator for up to 10 days.

    How to prepare: raw, simmer

    Matches well with: basil, butter, celery seeds, chiles, chives, cilantro, cream, cream cheese, dill, fennel, Feta cheese, garlic, lemon, lime, mayonnaise, mint, olive oil, onions, parsley, sour cream, strawberries, tomatoes, vinegar, yogurt

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    Nutrition Facts

    Calculated for 1 cucumber (8-1/4")
    Amount Per Serving %DV
    Calories 45
    Calories from Fat 2 (6%)
    Total Fat 0.3g 0%
    Saturated Fat 0.1g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.1g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 6mg 0%
    Potassium 442mg 12%
    Total Carbohydrate 10.9g 3%
    Dietary Fiber 1.5g 6%
    Sugars 1.5g
    Protein 2.0g 3%

    How is this calculated?

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