Slicer cucumber.
Slicer cucumber.

Cucumbers grown to eat fresh are called slicing cucumbers.

The main varieties of slicers mature on vines with large leaves that provide shading.

They are mainly eaten in the unripe green form, since the ripe yellow form normally becomes bitter and sour.

Slicers grown commercially for the North American market are generally longer, smoother, more uniform in color, and have a much tougher skin.

Smaller slicing cucumbers can also be pickled.

GreenPoint’s Slicer Cucumbers or American Slicer Cucumbers take 400 acres out of protected agriculture – shadehouse and are commercialized from October to July.

Cucumber, with peel, raw
Nutritional value per 100 g (3.5 oz)
Energy 65 kJ (16 kcal)
Carbohydrates
3.63 g
Sugars 1.67
Dietary fiber 0.5 g
Fat
0.11 g
Protein
0.65 g
 Vitamins
Thiamine (B1)
(2%)

0.027 mg

Riboflavin (B2)
(3%)

0.033 mg

Niacin (B3)
(1%)

0.098 mg

Pantothenic acid (B5)
(5%)

0.259 mg

Vitamin B6
(3%)

0.04 mg

Folate (B9)
(2%)

7 μg

Vitamin C
(3%)

2.8 mg

Vitamin K
(16%)

16.4 μg

 Minerals
Calcium
(2%)

16 mg

Iron
(2%)

0.28 mg

Magnesium
(4%)

13 mg

Manganese
(4%)

0.079 mg

Phosphorus
(3%)

24 mg

Potassium
(3%)

147 mg

Sodium
(0%)

2 mg

Zinc
(2%)

0.2 mg

 Other constituents
Water 95.23 g
Fluoride 1.3 µg

  • Units
  • μg = micrograms • mg = milligrams
  • IU = International units
Percentages are roughly approximated using US recommendations for adults.
Cucumber. (2016, September 20). In Wikipedia, The Free Encyclopedia. Retrieved 00:34, September 27, 2016, from https://en.wikipedia.org/w/index.php?title=Cucumber&oldid=740362871